Nutrition & Health

Cancer in today’s world has become a major point of concern and is the second leading cause of death in the world. There is a major need and urgency for the scientific, nutritional, and doctoral groups, to come up with healthier and cheaper ways to prevent such a dreadful disease. Indian spices have been extensively used as medicinal alternatives in the treatment of many chronic diseases since ancient times. Our aim is to study the extensive antioxidant effects of Indian spices and their exclusive cancer fighting properties, either by prevention of the onset of cancer or by inhibiting the recurrence of cancer. A number of research papers, articles have been reviewed in detail, related to the antioxidant and anti-inflammatory properties of Indian spices and their role in protection against cancer. Indian spices like turmeric, black pepper, cinnamon, saffron, garlic, red chili and ginger has a major role in preventing cancer either by destroying the tumor cells from regenerating or blocking the action of free radicals against the immune system of our body. Though a number of studies are there related to the antioxidant effects of Indian spices, much more papers and studies on a long term basis have to be published to come to a definitive conclusion on the effective anti-cancerous properties of Indian spices.