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Nutrients 2016, 8(8), 495; doi:10.3390/nu8080495

Spices for Prevention and Treatment of Cancers

1
Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China
2
School of Chinese Medicine, The University of Hong Kong, Hong Kong, China
3
South China Sea Bioresource Exploitation and Utilization Collaborative Innovation Center, Sun Yat-Sen University, Guangzhou 510006, China
*
Author to whom correspondence should be addressed.
Received: 1 June 2016 / Revised: 22 July 2016 / Accepted: 5 August 2016 / Published: 12 August 2016
View Full-Text   |   Download PDF [1749 KB, uploaded 12 August 2016]   |  

Abstract

Spices have been widely used as food flavorings and folk medicines for thousands of years. Numerous studies have documented the antioxidant, anti-inflammatory and immunomodulatory effects of spices, which might be related to prevention and treatment of several cancers, including lung, liver, breast, stomach, colorectum, cervix, and prostate cancers. Several spices are potential sources for prevention and treatment of cancers, such as Curcuma longa (tumeric), Nigella sativa (black cumin), Zingiber officinale (ginger), Allium sativum (garlic), Crocus sativus (saffron), Piper nigrum (black pepper) and Capsicum annum (chili pepper), which contained several important bioactive compounds, such as curcumin, thymoquinone, piperine and capsaicin. The main mechanisms of action include inducing apoptosis, inhibiting proliferation, migration and invasion of tumors, and sensitizing tumors to radiotherapy and chemotherapy. This review summarized recent studies on some spices for prevention and treatment of cancers, and special attention was paid to bioactive components and mechanisms of action. View Full-Text
Keywords: spice; cancer; curcumin; thymoquinone; capsaicin spice; cancer; curcumin; thymoquinone; capsaicin
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Zheng, J.; Zhou, Y.; Li, Y.; Xu, D.-P.; Li, S.; Li, H.-B. Spices for Prevention and Treatment of Cancers. Nutrients 2016, 8, 495.

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