Some ‘cancer-curing’ spices commonly found in every kitchen

  “The object of all health education is to change the conduct of individual men, women, and children by teaching them to care for their bodies well, and this instruction should be given throughout the entire period of their educational life.” — Charlie H. Mayo (Physician, Founder of Mayo Clinic 1865) 

Research has found that the intense taste of spices is associated with high concentrations of antioxidants and other powerful substances that have been proven to stop cancer in its tracks.

Here are seven common kitchen spices that are among the top natural cancer-fighting compounds available. Most of them are probably already in your home and ready to use.

Oregano Oregano confirms its worth as a potential agent against prostate cancer. Consisting of anti-microbial compounds, just one teaspoon of oregano has the power of two cups of red grapes! Phyto-chemical ‘Quercetin’ present in oregano restricts growth of malignant cells in the body and acts like a drug against cancer-centric diseases.

Ginger This humble spice boasts of medicinal qualities that help lowering cholesterol, boost metabolism and kill cancer cells. Easily added to vegetable dishes, fish preparations and salads, ginger enhances the flavour in cooking. Chew on fresh parsley if the odour bothers you. Turmeric Responsible for the bright yellow color and robust earthy flavor of many Indian curries, turmeric is one of the most medicinal spices on the planet.

Turmeric

Its main antioxidant compound, called curcumin, has been found to destroy almost every type of cancer cell that exists. In fact, in a report by the American Association of Pharmaceutical Scientists entitled, “Curcumin and Cancer Cells: How Many Ways Can Curry Kill Tumor Cells Selectively?” scientists found that curcumin actually targets cancer cells while leaving normal cells alone. Ginger Another weapon in your kitchen’s cancer prevention arsenal, fresh ginger contains gingerol while dried ginger forms zingerone.

Cayenne

“Gingerol and zingerone are thought to have antioxidant and anti-inflammatory properties, and therefore may be protective against cancer. Cayenne Pepper Cayenne contains capsaicin, known to be a powerful antioxidant,” says Bontempo. “Some lab studies have shown that capsaicin is toxic to cancer cells.”

One study by researchers at the University of California at Los Angeles School of Medicine, found capsaicin stifled the growth of prostate cancer cells, and even had the power to kill them off. Saffron Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Saffron contains more than 150 volatile and aroma-yielding compounds.

It also has many nonvolatile active components, many of which are carotenoids, including zeaxanthin, lycopene, and carotenes.

These are the characteristics of a valuable anti-tumor, anti-cancer therapeutic agent. Cinnamon Yep, even something as common as everyday cinnamon can be used to reduce your risk of cancer. In several different studies, cinnamon has been shown to reduce cancer risk. This may be due to its high levels of iron and calcium. Even as little as a single half-teaspoon of cinnamon every day may be enough to take advantage of its anti-cancer properties.