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Antimutagenic and cancer preventive potential of culinary spices and their bioactive compounds.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/13401/
http://dx.doi.org/10.1016/j.phanu.2017.06.001
 
Title Antimutagenic and cancer preventive potential of
culinary spices and their bioactive compounds.
 
Creator Srinivasan, K.
 
Subject 01 Medical sciences
30 Spices/Condiments
 
Description Spices significantly contribute to human health through their bioactives. They exert multiple
health-beneficial influences including anti-cancer potential. Among natural chemopreventive
bioactives capable of inhibiting, retarding, or reversing the multi-stage carcinogenesis,
considerable attention has been focused in recent decades on spice derived phytochmicals.
Spices with proven anticarcinogenic effects in animal models of cancer include turmeric, garlic,
ginger, and black cumin. These spices showed chemopreventive effects against cancers of the
skin, forestomach, pancreas, liver, colon, and oral cancer in experimental models. Bioactives of
these spices reduce oxidative stress by decreasing free radicals concentration, impede cell
division and promote apoptosis in cancerous cells. Additionally, they regulate inflammation and
immunocompetence, contributing to cancer prevention. The anticancer potential of curcumin has
also been evidenced in clinical studies. Curcumin of turmeric is understood to impede
carcinogenesis at all three stages. Curcumin’s anticarcinogenic effect is partly mediated through its inhibition of the transcription factor NFkB and inhibition of proinflammatory pathways.
Curcumin induces apoptosis, suppress proliferation and angiogenesis. Use of spices as food
adjuncts is a promising approach to reduce the risk of cancer. Although the cancer preventive
effects have not been conclusively proven in humans, these spices deserve to be considered as
nutraceuticals for deriving anticancer influences.
 
Date 2017
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13401/1/PharmaNutrition%202017_1.pdf
Srinivasan, K. (2017) Antimutagenic and cancer preventive potential of culinary spices and their bioactive compounds. PharmaNutrition, 5 (3). pp. 89-102.