Publication Type : Journal Article
Publisher : Journal of Food Biochemistry
Source : Journal of Food Biochemistry. 2020 Jun 11: e13285
Url : https://doi.org/10.1111/jfbc.13285
Campus : Kochi
School : School of Pharmacy
Center : Research & Projects
Department : Pharmacognosy
Verified : Yes
Year : 2020
Abstract : Spices are dietary agents with immense potential for cancer chemo-prevention. A wide variety of spices are extensively used as food flavoring agents which possess potent antioxidant, anti-inflammatory, and anticancer properties due to the presence of certain bio-active compounds in them. In vitro, in vivo studies and clinical trials of selected spices against various types of cancer are being specified in this review. Effect of certain putative dietary spices namely turmeric, clove, garlic, ginger, fennel, black cumin, cinnamon, pepper, saffron, rosemary, and chilli along with its role in cancer are being discussed. Literature search was conducted through PubMed, Google scholar, Science direct, and Scopus using the keywords “spice,” “cancer,” “natural medicine,” “herbal compound,” “bioactive compounds.” About 4,000 published articles and 127 research papers were considered to grab the brief knowledge on spices and their anticancer potential on a predefined inclusion and exclusion criteria.