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Letter to Editor

Cancer preventing spices

1
Ishtiaque Alam , Hashmat Imam , Zarnigar Riaz 2
2
1 Regional Research Institute of Unani Medicine, Patna 800008, Bihar, India.
2 Department of Preventive and Social Medicine, National Institute of Unani Medicine, Bengaluru 560091, Karnataka, India.
Correspondence to: Dr. Hashmat Imam, Department of Preventive and Social Medicine, National Institute of Unani Medicine, Kottigepalya,
Magadi Main Road, Bengaluru 560091, Karnataka, India. E-mail: mdhashmatimam@gmail.com

Sir, Table 1: Plants with anti-cancer activity
Cancer is a major burden of disease worldwide not Plant name/family Active constituent Class
only in developed countries, but also in developing Zingiber offi cinale/ Gingerenone A, Curcuminoids
countries. Jemal et al. have reported that about Zingiberaceae Gingerols, shogaols,
[1]
[2]
12.7 million cancer cases and 7.6 million cancer deaths zingerone
are estimated to have occurred in 2008 worldwide, in Allium Alliin, allicin Flavonoids
which 56% of the cases and 64% of the deaths were in sativum/Liliaceae alliin, alliinase,
the economically developing world. Moreover, the WHO S-allylcysteine,
has published that deaths from cancer worldwide are diallyl disulfi de
projected to continue to rise to over 12 million in 2030. [3] Curcuma amada Tumerone, Phenol
Linn./Zinziberaceae curcumine
Whether we have a history of cancer in our family or are Ocimum basilum Eugenol, orientin, Volatile oil,
currently battling the disease, lifestyle factors, including Linn./Laminaceae and vicenin fl avonoids,
our diet, can make a huge difference in helping fi ght phenolic compounds
off cancer. Ongoing research supports the hypothesis
that some foods actually increase our risk of cancer, spices are increasingly appreciated not only for their
while others may reduce cancer risk by a variety of culinary properties but also for their potential health
mechanisms. These include a number of traditional benefi ts. For some spices, health attributes associated
spices that contain compounds with chemopreventive with spice use may arise from their antioxidant
properties. Some common Indian spices with properties. In other cases, the biological effects of spices
cancer-fi ghting properties are turmeric (Curcuma amada), may arise from their ability to modulate a number of
black pepper (Piper nigrum), cardamom (Amomum cellular processes, including those involved with drug
aromaticum), cinnamon (Cinnamomum zeylanicum), metabolism, cell division, apoptosis, differentiation, and
clove (Syzygium aromaticum), garlic (Allium sativum), immunocompetence. [6]
ginger (Zingiber offi cinale), cumin (Cuminum cyminum),
saffron (Crocus sativus), coriander (Coriandrum sativum), Spices can potentially inhibit the bioactivation of
dill (Anethum graveolens), basil (Ocimum basilicum), carcinogens, decrease free radical formation, suppress
[4]
caraway (Carum carvi). Active constituents are listed in cell division and promote apoptosis in cancerous cells,
Table 1. [5] regulate infl ammation, and suppress microbial growth.
The low toxicity may make them particularly useful as
To date, hundreds of compounds have been identifi ed as a subtle personal dietary change that may decrease the
potential cancer modifi ers, several of which are active risk for several diseases. The addition of about 1 g/day
ingredients in above mentioned spices such as curcumin of herbs to one’s diet can signifi cantly provide to total
in turmeric, piperine in black pepper. [6,7] Despite a rapidly antioxidant intake (> 1 mmol). Because several spices
[8]
growing body of experimental evidence supporting the are effective antioxidants, they may be particularly
cancer preventive properties of spices, minimal data important in decreasing oxidative damage due to
exist regarding actual dietary intake levels of spices environmental stress, including excess calorie intake.
[9]
and the pharmacokinetics of active components. Today,
Spices can be added directly to foods, as has been done
historically, or used as dietary supplements.
Access this article online
To conclude, the potential chemopreventive properties
Quick Response Code: of common spices deserve further, rigorous investigation
Website:
www.jcmtjournal.com in preclinical and clinical studies. There is considerable
ongoing research on the pharmacological properties of
individual compounds extracted from spices or herbal
DOI:
10.4103/2394-4722.154131 supplements (e.g. curcumin, resveratrol). However, basic and
preclinical research on these compounds has been hampered

Journal of Cancer Metastasis and Treatment ¦ Volume 1 ¦ Issue 1 ¦ April 15, 2015 ¦ 41