Adding spices is a great way to sprinkle some cancer prevention onto meals. Not only do these herbs taste great, but they also have been shown in the lab to have anti-cancer properties.
Herbs From the Garden to Help Fight Cancer
Oregano - According to some scientists, oregano may be the most potent anti-cancer herb around. One tablespoon of oregano was found to have as many cancer-fighting antioxidants as an apple. Using oil of oregano, which is derived from wild oregano plants, is another way to add this powerful cancer-fighting herb to a healthy diet. Oregano goes especially well with tomato-based sauces, adding cancer-fighting properties to everything from pasta to salsa.
Rosemary - In one laboratory study, rosemary reduced breast cancer development by 76%. Other research has looked at rosemary's effect on breaking up the cancer-causing HCA's found in cooked red meat and discovered that these compounds are reduced by 30-100% when the meat is marinated in rosemary extract before cooking. Besides using rosemary as a meat marinade, it is also good in pasta sauces or on vegetables.
Traditional Flavors with Anti-Cancer Properties
Ginger - In a studies by scientists at the University of Michigan Comprehensive Cancer Center and the University of Minnesota's Hormel Institute, ginger was shown to have anti-cancer properties on a variety of cancers. The compound gingerol, which gives ginger its distinct flavor, was found to have an anti-cancer effect on colorectal, breast, prostate and ovarian cancers. Ginger makes a great addition to stir fry dishes and healthy soups.
Garlic - A flavor component in garlic has been shown to fight precancerous cells and prevent cancer-causing compounds from forming in the body. Be careful with garlic, however, since cooking can reduce its potent anti-cancer activity. Garlic goes well with almost any kind of food, from Italian to Chinese.
Spicy Spices Stop Cancer in its Tracks
Turmeric – The compound curcumin, found in turmeric, seems to have a strong prevention effect on colon, breast, lung, stomach, skin and prostate cancers. A teaspoon of turmeric per day may be sufficient to prevent the development of some cancers. Turmeric is a major component of Indian curries.
Chili peppers and jalapenos - Capsaicin, the chemical that makes hot peppers so spicy, may neutralize certain cancer-causing substances called nitrosamines and may help prevent cancers such as stomach, pancreatic, skin and ovarian cancers. These powerful peppers work by causing cancer cells to literally self-destruct while being perfectly safe for normal cells. Chili peppers add spiciness to dishes in cuisines ranging from Mexican to Asian. For those not able to handle the highest spice levels, jalapenos are a popular mild-spicy pepper that contains capsaicin.
For more information on a cancer-fighting diet, check out these articles:
Vegetables and a Cancer Prevention Diet
Sources:
Wei Zheng and Shiow Y. Wang J. Antioxidant Activity and Phenolic Compounds in Selected Herbs. Agric. Food Chem p 5165 – 5170
Humphreys,I., et al. Capsaicin Induces Apoptosis in Human Pancreatic Cancer Cells by Activating Mitochondrial Death Pathway. (Presentation at American Association for Cancer Research) Univ. of Pittsburgh Cancer Institute. Monday, Apr 18, 2005.
Béliveau, RD. Cooking with Foods that Fight Cancer. Allen & Unwin, 2008
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