Indian cuisine is well known for its spices. Spicy food and the adversity of Indian flavours make Indian cuisine the most loved food all around the globe. Indian spices however, are being used in all countries due to their natural flavour and aroma but not only these Indian spices are used to prep up several dishes but are also used to cure and prevent many diseases and ailments starting from cold and flu to tumours and cancer. Moreover, these days people are mostly trying to avoid drugs and chemical medications due to their several harmful side effects and aftermath hence, adopting natural remedies and treatments has been gaining most attention. Indian spices have great natural and powerful disease fighting benefits especially cancer. Let’s know about the Indian spices that can help to fight and prevent cancer.
Saffron one of the most expensive spices in India which is quite a common ingredient found in every one’s kitchen pantry has a primary cancer fighting element. It has a natural carotenoid dicarboxylic acid called crocetin that not only inhibits the growth of cancerous cells but also decreases the size of tumour by half.
One of the most powerful spices that can fight cancer significantly is turmeric. It not only added a nice zesty colour to our dishes but also has a very powerful element called polyphenol Curcumin that inhibits the growth of cancer cells on first place such as prostrate cancer, breast cancer, pancreatic cancer, brain tumour, melanoma, leukemia. Curcumin promotes a process called apoptosis which means a programmed death of cells safely discarding cancer breeding cells without causing any harm to the development of healthy cells and tissues.
Fennel seeds are one of the common Indian spices and are known for their refreshing aroma and flavour mostly used as mouth fresheners and also used for adding a nice aroma to any Indian dish. Moreover, fennels seeds are also loaded with antioxidants and phyto-nutrients that fight and prevent cancer cells significantly. Anethole, another major component present in fennel seeds help to restrict and resist invasive and adhesive functions of cancer cells. This element also inhibits the cancer cell multiplication.
Cumin seeds are mostly used in Indian dishes for tempering while cooking to add flavour. However cumin seeds have loads of health benefits especially in aiding digestion. Cumin seeds are full of antioxidants especially these seeds have a secret component called thymoquinone that inhibits the multiplication if cancer cells.
Another secret weapon in kitchen pantry that can fight cancer is ginger that you mostly use for flavouring up your curries and dishes and even your favourite masala tea. Fresh ginger contains gingerol and dried ginger forms zingerone, the two most important elements having antioxidant and anti-inflammatory properties that are known for inhibiting cancer causing cells.
6. Chilli Peppers
Chilli peppers are quite common in everyone’s kitchen and are mostly used for spicing up all kind of dishes. Chilli pepper is an Indian spice having anti-cancer properties that boost the process of apoptosis that fight and prevent cancer causing cells. This process discards cancer cells reducing the size of tumour.
Garlic is one of my favourite spice that adds its own zesty flavour to any dish you prepare. It has cancer preventing properties especially cancers related to stomach. Garlic is an allium vegetable that contains organosulfer compound having immune strengthening and anti-carcinogenic properties that inhibit the generation of cancer cells
8. Black Pepper
Black pepper one of the most commonly used spice having an active chemical compound called piperine which has powerful antioxidant properties that inhibit the growth of cancerous cells of breast tumours especially without harming healthy cells.
Half teaspoon of cinnamon powder can reduce the risk of cancer by 50%. Cinnamon is a good source of calcium and iron and is a natural preservative. Cinnamon reduces tumour growth and inhibits further production of cancer cells.
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Mustards is an Indian spice used in tempering and seasoning Indian dishes is discovered as one of the strongest anti-cancer food to fight and prevent cancer. Mustards contain phytonutrients called glucosinolates having anti-cancer effects inhibiting the growth of potential cancer cells especially of colorectal cancer and pancreatic cancer.