Natural Anticarcinogens: The Efficacy of Herbs and Spices

Abstract

This chapter comprehensively reviews numerous herbs and spices’ anticancer properties and mechanisms. Curcumin, derived from turmeric, exhibits cytotoxic, anti-proliferative, anti-invasive, and anti-metastatic effects against diverse cancer types by interacting with pathways controlling inflammation, survival, cell cycle, apoptosis, and angiogenesis. Ginger and its active compounds demonstrate antioxidant, anti-inflammatory, and anti-tumor activities in breast, skin, lung, and gastrointestinal cancer models, potentially through free radical scavenging, inhibiting inflammation, disrupting microtubules, and altering apoptotic gene expression. Garlic organosulfur compounds induce apoptosis, cell cycle arrest, and antioxidant activity in various malignancies by affecting signaling proteins like STAT3 and VEGF. Basil, caraway, cinnamon, clove, coriander, dill, cumin, rosemary, saffron, thyme, and oregano extracts restricted growth, prompted cell death and beneficially impacted proliferation, metastasis, and angiogenesis markers across numerous cancer cell lines. Black pepper, cayenne pepper, green tea, and milk thistle constituents displayed cytotoxic, immune-enhancing, and chemopreventive actions against diverse human cancer models through modulation of pathways connected to oxidative stress, chronic inflammation, detoxification, and malignant proliferation. The immunomodulatory herbs astragalus, ginseng, echinacea, St. John’s wort, and cat’s claw also exhibited direct anticancer effects in specific cellular and rodent experiments. Many dietary phytochemicals show promising anticancer potential, but more clinical trials are needed to substantiate therapeutic efficacy in humans.