Herbs That Pack An Anticancer Punch

[Guest guest]

Herbs That Pack An Anticancer Punch

 

Several commonly used culinary herbs have been identified by the National

Cancer Institute as possessing compounds that protect us against cancer. These

" defensive " herbs include those belonging to the onion, ginger, mint, and

parsley families, as well as flax. Use them regularly to flavor soups, stews,

sauces, dips, salad dressings, entrées, vegetables, and stir-fry dishes.

They contain a diversity of active phytochemicals (such as flavonoids,

terpenoids, phthalides, and sulfur compounds) that can produce a serious punch,

combating the proliferation of cancer cells.

Garlic and Onions

A recent study revealed that the risk of prostate cancer was 44 percent lower

in those using garlic more than once per week. In China persons with the

highest intake of garlic, onions, and leeks had a risk of stomach cancer that

was 40 percent lower than that of those with the lowest intake. In the Iowa

Woman's Health Study the highest consumption of garlic was associated with a 32

percent reduced risk of colon cancer.

The antitumor property of garlic is a result of its diverse content of

organic sulfides, as well as other health-promoting compounds such as

flavonoids,

phenolic acids, phytosterols, and saponins. Garlic's inhibition of tumor

growth seems to be effective only when the tumor is small. More research is

needed to determine the exact quantity of garlic needed to minimize

cancer risk.

Studies in Greece have shown that a high consumption of onions, garlic, and

other allium (bulbous) herbs protects against stomach cancer. A Dutch

scientific investigation also revealed that stomach cancer occurrence in those

consuming at least one half an onion a day was about 50 percent lower than in

persons consuming no onions.

Turmeric and Ginger

Turmeric offers a rich yellow color when added to foods such as rice and tofu

dishes. It also flavors soups. Turmeric's beautiful hue comes from curcumin,

a bright-yellow phenolic pigment that's an even more powerful antioxidant

than vitamin E. Curcumin boasts the ability to suppress the growth of certain

cancers in the stomach, breast, colon, lung, and skin.

Dried ginger root offers a rich package of gingerols-phenolic antioxidants

that possess pronounced anti-inflammatory activity-that inhibit various

cancers. Ginger also contains curcumin, which assists in the elimination of

cancer-causing substances from the body. A teaspoon of ginger powder

every day is a

useful and safe addition to any diet. Pieces of ginger can be added to fruit

salads, muffins, and other bakery products.

Flaxseed

Flaxseed flour is finding its way into more and more breads, cereals, and

bakery products. It not only contributes a pleasant nutty flavor but increases

the nutritional and health benefits of the final product. Some people enjoy a

teaspoon or two of flaxseed flour or ground flaxseeds sprinkled on their

morning cereal.

Animal studies have shown that flaxseed in the diet can reduce the incidence

of breast tumors by 40 percent, and the tumor size of chemically induced

cancers by about 50 percent. The cancer-protective properties of flaxseed are

believed to result from their very high level of lignans.

Lignan metabolites bind to estrogen receptors and thereby inhibit the growth

of estrogen-stimulated breast cancers.

Members of the Parsley Family

Cilantro is a great addition to any tomato and lettuce salad, while ground

cumin seed brings zest in the preparation of hummus. A sprig of parsley adds

color and flavor to soups or vegetable dishes. Fennel finds value in vegetable

preparations, while dill is used with success to flavor cucumbers and potato

salad. Caraway seeds pep up bakery products and stewed fruits, while

coriander seed adds richness to curry powders and pickles.

Parsley family herbs provide a good source of phthalides, coumarins,

terpenoids, polyacetylenes, and other phytochemicals-many of which have

cancer-preventive properties. These beneficial substances block

metabolic pathways

associated with the development of cancer, or induce enzymes that help

metabolize

and eliminate carcinogens.

Mints and Ginseng

Terpenoids, the compounds responsible for the flavors of mints (basil,

oregano, thyme, rosemary, sage, spearmint) and other common herbs, suppress the

growth of tumors and decrease the number of tumors produced. For example,

rosemary and sage are rich in ursolic acid and a variety of diterpenoids that

inhibit cancer cells from growing.

In a large study in Korea, the incidence of human cancer was seen to steadily

decrease within the length of time Asian ginseng was used. Those who had

taken ginseng for one year had 36 percent less cancer than nonusers,

while those

who used ginseng for five or more years enjoyed 69 percent less cancer. In

addition, those who'd eaten ginseng less than 50 times in their life had 45

percent less cancer, while those who'd used ginseng more than 500 times in

their life boasted 72 percent less cancer! Ginseng extract and powder

were found

to be more effective than fresh sliced ginseng or ginseng tea in reducing the

risk of cancer.

Clearly, how we season our food influences our health. An excess of salt and

high-fat dressings may tickle our taste buds, but they also increase our risk

of cardiovascular disease. Culinary herbs bring the same satisfaction while

providing a measure of protection against our most dangerous foe.

 

[This message contained attachments]

 

 

 

--

Diana Gonzalez

 

 

 

 

Nothing wastes more energy than worrying - the longer a problem is

carried, the heavier it gets. Don't take things too seriously - live a

life of serenity, not a life of regrets.

-Unknown