| Popis: |
Publisher Summary Cancer is a complex set of diseases and is one of the most devastating diseases worldwide. The reason for the increased number of cancer deaths is due to the increased life expectancy achieved by combating life-threatening diseases. In addition, tobacco consumption, newer infections, environmental degradation, change in lifestyle and diet and malnutrition are all contributing major factors for the increase in the burden. To combat diseases, including cancer, human beings depended on Mother Nature from time immemorial and a number of traditional health systems existed in the world. Herbs and spices have been used for generations by humans as food supplements and to treat some ailments. Scientific evidence has shown that many of these herbs and spices do have medicinal properties. A growing body of research has demonstrated that the commonly used herbs and spices, such as garlic, black cumin, cloves, cinnamon, thyme, allspice, bay leaves, mustard and rosemary, possess antimicrobial properties that, in some cases, can be used therapeutically. Other spices, such as saffron, a food colourant; turmeric, a yellow-colored spice; tea, either green or black, and flaxseed contain potent phytochemicals, including carotenoids, curcumins, catechins and lignan respectively, which provide significant protection against cancer. This chapter discusses the role of herbs and spices in the treatment of cancer. |
