Indian Spices With Anti-cancerous Properties
Indian food is known to be spicy, but who would have thought that the spices have been trying to safeguard us for so long. Here are a few Indian spices that are anti-cancerous:
One of the most commonly used spices in the Indian kitchen, apart from adding that authentic Indian flavour and the vivacious colour to our food, it also carries polyphenol curcumin that has been known to reduce and prevent the growth of cancer cells in our body. Known for its many other health benefits, turmeric also helps our body fight diseases like breast cancer, leukemia, brain tumour, pancreatic cancer and many others. It induces the cancer cells to commit apoptosis or programmed cell suicide that destroys the cancer cells.
I think we add cumin in everything and sometimes even in plain rice to add that extra zesty flavour. What we didn’t know was that it prevented cancer and was anti-cancer too. It is composite of a compound called thymoquinone that reduces the multiplication of prostrate cancer cells.
An element called crocetin acts like the primary cancer-fighting substance Kesar. Also, Kesar has the power to even reduce the size of a tumour to half, ofcourse copious amounts of it. This is the reason probably for it being the most expensive spice in the world.
Fennel Seeds (Saunf)
Saunf is largely used in Indian cooking and has a lot of properties that help heal our body, one of them being cancer. Saunf reduces the multiplication of cancer cells and reduces its adhesive properties. The element involved that makes this happens is called Anethol.
Dalchini too just like Kesar, has the properties of reducing the size of a tumour. Also, it prevents invading cells from creating vessels in our body, reducing the growth and effect of cancer in our body. Add some cinnamon in your coffee every morning to get the perfect taste of health.
Who said spicy food is bad? It is a boon in disguise of yummy aromatic food and I recommend all of you to gorge on it!