The spice rack may just replace the medicine cabinet in the anti-cancer fight, judging from research suggesting that spices and herbs help reduce cancer risk and slow tumor cell growth. Here's a pinch of info on the most powerful, and a delicious way to enjoy them.
Capsaicin, the active chemical in cayenne pepper, has long been known to help reduce ulcer symptoms, and may have a related ability to lower your risk of stomach cancer.
In a 2007 study, extracts of nutmeg were able to help cause a type of leukemia cells to self-destruct.
Rosemary's anti-inflammatory properties are proving to be promising against colon cancer.
This key ingredient in curries has been shown to inhibit the development of cancers of the breast, cervix and uterus. Also, a new study suggests turmeric could help keep colorectal cancer cells from spreading.
Cloves contain substances that, when eaten, displayed protection against a type of skin tumor in recent studies.
Compounds in cinnamon called polyphenols may help prevent cell damage that increases cancer risk. Plus, cinnamon has shown an ability to stop the growth of melanoma cells.