Dr Keith Scott, MD talks about the importance of spices in the prevention of cancer.

Reducing our susceptibility to cancer is one of the most important measures we can take to increase our chances of good health. This is not as difficult as it might sound. The following overview of the causes of cancer, the processes involved in its development and the multitude of ways in which phytonutrients act to combat it, shows that increasing our intake of spices is one of the most effective, convenient and economical ways in which we can fortify ourselves against this ubiquitous disease.

Herbs and spices are valuable preventative weapons against cancer not only for their antioxidant properties, but many of the phytonutrients contained in spices assist the body to detoxify and excrete carcinogenic compounds. Nor is the value of spices limited to their ability to prevent the first step of cancer development. Spices contain a number of powerful phytonutrients that act against pre-cancerous cells at each stage in their progression towards fully fledged tumours.

Cancer herbs and spices can counter the fundamental cause of cancer which is DNA damage; this can occur as a result of aging, genetic susceptibility, and exposure to an assortment of carcinogens. Many of the phytonutrients found in spices act as potent preventive agents against cancer by defending DNA against free radicals and other toxins, preventing the overproduction of toxic chemicals within the body, assisting the body’s detoxification processes and modulating a range of mechanisms involved in the development of cancer.

In addition to reducing the risks of developing cancer, herbs and spices can also act as effective treatments for certain types of cancer. Some spices enhance the effects of the traditional cancer treatments of radiotherapy and chemotherapy, as well as reducing the negative side effects of these therapies.

The most important anti-cancer herbs and spices are: anisebasilblack peppercapsicumscarawayclovescuminfennelgarlicgingermustard,rosemaryturmeric.

Properties of key Anti Cancer Spices:

Cuminblack pepper: Enhance antioxidant enzymes

Cumingarlicginger: Inhibit cancer-associated inflammation

Gingerblack pepper: Inhibit pro-inflammatory cytokines

Garlicgingerturmeric: COX-2 inhibition

Gingerblack pepper: Attack tumours directly

Anisebasilcapsicum: Inhibit NF- κB

Fennel , garlicginger: Inhibit NF- κB

Garlicmustardcitrus zest: Induce apoptosis

Mustard (brassicas): Modulate autocrine loops & cell cycles

Turmeric: Inhibits angiogenesis

Carawaycuminmustard: Neutralize carcinogenic toxins

Turmeric: Inhibit telomerase

Turmeric: Inhibits JAK-STAT pathway

Turmeric: Inhibits hormone-dependent tumors

Turmeric: Enhances chemotherapy/radiotherapy

For more information visit Dr. Keith Scott, MD site http://www.medicinal-herbs-and-spices.com/cancer-herbs.html

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