Breast Cancer Awareness Month 2009: Herbs that may help prevent or fight breast cancer

Many Spices and Herbs Help Prevent or Assist in Fighting Breast Cancer

photo by Chicca Silva

There are a number of herbs and spices that are frequently used in many kitchens, that can have a marked effect on preventing or complimenting the treatment of breast cancer, as well as other cancers — not to mention being helpful for a wide range of other issues.

Garlic

Garlic, and closely related onions, for that matter, are beneficial for a huge range of issues.  They contain sulfides and antioxidants, including the potent compound allicin.  For the best effect, garlic should be eaten raw, or added to cooked foods just before being removed from heat, as many of the beneficial compounds break down as it cooks.

Turmeric

Turmeric contains a compound called curcumin, which is a powerful cancer fighter, as well as being antiviral, anti-inflammatory, antifungal, antibacterial, and a strong antioxidant.  Among other things, it prevents angiogenesis, which is the process by which tumors create new blood vessels to support themselves, which are required for a tumor to grow over 2 cm in size.  It can be eaten in the diet to great effect, or taken as capsules, though there is evidence that when combined with certain other foods, such as olive oil and black pepper, the body absorbs considerably more of the beneficial compounds.

Rosemary

Rosemary, as well as other herbs in the same family, such as thyme, oregano, marjoram, mint, and basil, have been shown in a variety of studies to have tumor-reducing capabilities, especially in combination with conventional treatments; using both had far more effect than either independently.   They are also packed with antioxidants.

Ginger

A relative of turmeric, ginger contains the compound gingerol, which is a strong anti-nausea agent (helpful for many people going through chemotherapy), and is also a strong antioxidant.  There is also growing evidence that it has powerful anti-tumor activity, such as helping to prevent angiogenesis, and encouraging cancer cells to die off properly.

Tea

Much fuss has been made lately about the antioxidant qualities of tea, and for good reason.  Green and white teas are some of the best sources for these important cancer preventative compounds, as well as flavonoids, and other anti-cancer substances as well.  The evidence continues to mount about how important and useful tea is for cancer prevention.

This, of course, is only a small selection of the most common herbs with cancer preventative qualities.  For more information, be sure to read Cancer Prevention Food and Herbs.

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