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8 Indian Spices that Prevent Cancer

Spices not only add pep to any meal, but they also give you a range of health benefits. Our eating choices can improve our odds to decrease cancer risk. Adding certain spices in your meals can lower the risk of cancer.

Cancer By Himanshu SharmaJan 31, 2015

Spice Up Your Diet for Cancer Prevention

Spices not only add pep to any meal, but can also give you a range of health benefits. We cannot have a foolproof protection against cancer by any means. However, our eating choices can improve our odds to decrease cancer risk. Adding certain spices in your meals can lower the risk of cancer development.

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Black Pepper

There is enough scientific evidence to suggest that black pepper helps halt the growth of stem cells that lead to cancer. Researchers at the University of Michigan Comprehensive Cancer Center found that piperine in black pepper reduced the number of stem cells.

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Turmeric

A host of health benefits attributed to turmeric are because of the ‘curcumin’ compound that it has. Curcumin has been known to retard the growth of cancer cells, particularly those causing prostrate cancer, melanoma, breast cancer, brain tumour, pancreatic cancer and leukaemia. The compound gets rid of cancer breeding cells without affecting the development of other healthy cells.

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Cinnamon

Cinnamon, used as a food preservative, helps reduce tumour growth. The spice blocks formation of new vessels in the human body. You can either start your day with a cup of cinnamon tea or add it to your meal. Honey and cinnamon in your glass of milk can also help you get a dose of cancer preventing benefit of this spice.

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Ginger

By being more than just a spice, ginger may be the key to your health. Besides being used in a variety of food preparations, the spice lowers cholesterol, boosts metabolism and kills cancer cells. Most health benefits of turmeric come from curcumin which it contains. Cancer prevention is one of the benefits.

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Fennel

Fennel is an aromatic herb with a sweet taste similar to anise. Owing to the presence of phyto-nutrients and antioxidants, it prevents cancer cells from growing or developing in the first place. Anethole compound in fennel resists and restricts the cancer cell multiplication.

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Saffron

Saffron has been known for its health promoting properties. Crocetin, a natural carotenoid dicarboxylic acid is the main cancer-fighting element in the spice. The acid inhibits the progression of cancer besides lowering the size of the tumour by half.

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Cumin

Chewing a handful of cumin seeds every day can keep cancer away. Cumin seeds contain a compound called Thymoquinone which checks multiplication of cells responsible for cancer. You may add it as a seasoning to your bread and other foods.

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Chilli Pepper

Chilli pepper is a spice with anti-cancer properties which induces the process of apoptosis to keep cancer pathogens away. The process eliminates potential cancer cells and can also help reduce the size of tumour cells considerably.

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