Cancer-Fighting Spices

Breast Cancer, Family Health, Featured Article, Women's Health
on October 1, 2009
Mark Boughton

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.

  1. Cayenne
    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.
  2. Nutmeg
    In a 2007 study, extracts of nutmeg were able to help cause a type of leukemia cells to self-destruct.
  3. Rosemary
    Rosemary's anti-inflammatory properties are proving to be promising against colon cancer.
  4. Turmeric
    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.
  5. Cloves
    Cloves contain substances that, when eaten, displayed protection against a type of skin tumor in recent studies. 
  6. Cinnamon
    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.