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Review
. 2008 Jun;19(6):347-61.
doi: 10.1016/j.jnutbio.2007.11.003.

The role of herbs and spices in cancer prevention

Christine M Kaefer  1 , John A Milner
Affiliations
Review

The role of herbs and spices in cancer prevention

Christine M Kaefer et al. J Nutr Biochem. 2008 Jun.

Abstract

Historically, herbs and spices have enjoyed a rich tradition of use for their flavor enhancement characteristics and for their medicinal properties. The rising prevalence of chronic diseases worldwide and the corresponding rise in health care costs is propelling interest among researchers and the public for multiple health benefits related to these food items, including a reduction in cancer risk and modification of tumor behavior. A growing body of epidemiological and preclinical evidence points to culinary herbs and spices as minor dietary constituents with multiple anticancer characteristics. This review focuses on the antimicrobial, antioxidant, and antitumorigenic properties of herbs and spices; their ability to influence carcinogen bioactivation; and likely anticancer contributions. While culinary herbs and spices present intriguing possibilities for health promotion, more complete information is needed about the actual exposures to dietary components that are needed to bring about a response and the molecular target(s) for specific herbs and spices. Only after this information is obtained will it be possible to define appropriate intervention strategies to achieve maximum benefits from herbs and spices without eliciting ill consequences.

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Figures

Figure 1
Figure 1
Changes in U.S. herb and spice use between 1970 and 2005 based on data from USDA's Economic Research Service Data (14). The “other spices” category includes basil, cardamom, capers, curry and curry powder products, dill, fenugreek, origanum, parsley, rosemary, savory, thyme, mixed spices, and other spices not individually reported by USDA.
Figure 2
Figure 2
Herbs and spices can modify microbiota which can stimulate growth within organisms which protect against cancer as well as within microrganisms which may serve to increase cancer risk. Culinary herbs and spices generally serve as antioxidants but may also serve as prooxidants at higher exposures. Inflammation, tumorigenesis, and carcinogen bioactivation influence cancer risk and tumor behavior, but interventions which inhibit these processes can contribution to cancer prevention.
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References

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