This is relevant! How to prevent the development of cancer, how to prevent cancer, how to kill cancer!
Nutrition in Tumor Diseases.
Numerous evidence shows that people who eat fruits and vegetables five or more times a day have a reduced risk of cancer from 20% to 50% compared to those whose diet includes fruits or vegetables no more than once a day. Those with garlic in their daily diet are the most protected from the disease of the century — cancer!
The chemical composition of fruits and vegetables is complex, which significantly complicates the assessment of which substance or combination of substances provides the anticancer effect of a particular food product. Including a sufficient amount of plant-based products in the diet is the best way to obtain all the necessary nutritional components. Thus, a balanced diet that includes five or more servings of fruits and vegetables per day along with food from other plant sources, such as bread, cereals, rice, pasta, and legumes, is more effective than consuming any single specific food product in large quantities.
This page analyzes the most reliable research devoted to the influence of certain food products on the development of malignant tumors. We hope that patients who familiarize themselves with these materials, when following dietary recommendations, will have another chance for recovery.
Garlic
Garlic is recommended as a means of cancer prevention. Although many substances contained in garlic may have anticarcinogenic properties, it is believed that diallyl sulfide plays the main role in preventing malignant tumors. According to literature data, this substance reduces the activity of carcinogens in the body, decreases the formation of endogenous carcinogenic substances, and enhances processes leading to DNA repair. It has also been found that garlic has the ability to stimulate the immune system, which helps the body fight certain diseases, such as colds and flu, as well as inhibit the growth of malignant cells.
As a result of several studies conducted in different countries, it was found that people who consume large amounts of garlic have a reduced risk of developing certain malignant tumors. In particular, garlic may play a protective role in stomach, prostate, colon, esophageal, and skin cancer.
Garlic (when injected into tumor tissue in mice) proved significantly more effective than BCG in treating bladder cancer (Lau et al. 1986).
According to the materials of the first world congress on the health significance of garlic, garlic extract reduces the incidence of breast cancer in mice by 70-90% (Langer 1991).
Diallyl disulfide, a sulfur derivative, caused apoptosis in lung cancer cell lines in vitro (Hong et al. 2000); diallyl sulfide contained in garlic inhibited hepatotoxicity induced by various carcinogens (Hayes et al. 1987); S-allyl cysteine (a derivative of aged garlic extract) inhibited the growth of human neuroblastoma cells in vitro (Welch et al. 1992); allixin, one of the components of aged garlic extract, inhibits skin cancer development (Nishino et al. 1990). Diallyl sulfide has a pronounced inhibitory ability regarding the initial stages of esophageal cancer (Wargovich et al. 1992; Leigh, https://www.herb.org/greenpapers/garlic.htm).
S-allyl cysteine inhibits the proliferation and growth of cells in nine human and wall cell lines of melanoma without concomitant side effects (Takeyama et al. 1993). What is also very important, garlic increases the production of major markers of cell differentiation in melanoma, and since as a result cells acquire the ability to differentiate, they ultimately lose the tendency for uncontrolled growth and multiplication.
Researchers from the University of Texas found that S-allyl cysteine and diallyl sulfide reduce the degree of colon damage and the frequency of colon tumor development when these substances are administered 3 hours before each carcinogenic injection. S-allyl cysteine inhibits colon damage by 36%, and diallyl sulfide by 47% of cases (Sumiyoshi et al. 1990).
Garlic accelerates the phagocytic activity of macrophages, as a result of which microorganisms and products of cellular breakdown are absorbed and destroyed (Lau et al. 1991).
Fraction 4 (F4), a protein isolated from aged garlic extract, enhances the cytotoxicity of human lymphocytes. Although F4 itself has such an effect, the action is enhanced when combined with suboptimal doses of interleukin-2, which can be used in complex immunotherapy (Morioka et al. 1993).
Researchers have not yet reached a consensus on in what form — raw or cooked — garlic consumption is most effective, or whether one should take extract, powder, or garlic oil in capsules. According to the German agency for medicinal herbs, an effective daily dose of fresh garlic is at least 4 g/day, which corresponds to one large clove of a garlic head.
Consuming large amounts of garlic can lead to irritation of the gastrointestinal tract, causing abdominal pain, flatulence, and vomiting. One study demonstrated that garlic consumption may increase the risk of bleeding due to its anticoagulant properties. Garlic should not be consumed by patients on the eve of surgical interventions, especially against the background of anticoagulant therapy and at high risk of bleeding.
Tomatoes
People whose diet is rich in tomatoes, which contain lycopene, are probably at the lowest risk of developing certain malignant tumors, especially cancers of the prostate, lung, and stomach.
Scientists believe that lycopene is a powerful antioxidant, i.e., a substance that blocks the action of oxygen-activated molecules called free radicals, which can damage cells. The antioxidant activity of lycopene is at least twice as high as that of beta-carotene, another carotenoid also considered an effective anticarcinogen. Lycopene is regarded as one of the most effective antioxidants because it is not metabolized into vitamin A. Conversion to vitamin A weakens the antioxidant properties of some carotenoids, such as beta-carotene.
Lycopene enters the human body with food mainly through tomatoes, although it is also found in apricots, guava, watermelons, papaya, and pink grapefruits. According to preliminary data, cooked tomatoes (including tomato sauce or paste) are richer in lycopene than raw vegetables, because heat treatment promotes the adsorption of lycopene in the digestive tract.
In recent years, the role of nutrition in cancer prevention has attracted close attention from researchers. The study of the role of other carotenoids, especially beta-carotene, in preventing malignant tumors began as early as 1920. However, interest in lycopene only emerged in the late 1980s, when it was discovered that the antioxidant activity of lycopene is twice that of beta-carotene. By the end of the 1990s, about 70 studies had been conducted examining the link between a diet rich in tomatoes (as a source of lycopene) and a reduced risk of cancer.
Research indicates that a diet enriched with tomatoes can significantly reduce the risk of certain types of malignant tumors. Impressive evidence has been accumulated regarding the protective effect of lycopene against lung, stomach, and prostate tumors. Lycopene may also be helpful in preventing cervical, breast, oral, pancreatic, colon, and esophageal cancers.
Population studies carried out in many countries have shown that the risk of developing certain malignant tumors is lower in people who either consume large amounts of tomato products or have sufficiently high levels of lycopene in their blood. The results of one such study indicate that consuming lycopene in tomatoes or tomato products reduces the risk of prostate cancer.
Since interest in lycopene arose relatively recently, only a few experimental studies have been conducted on the role of this substance in cancer prevention and treatment. One animal study showed that treatment with lycopene inhibits the growth of brain tumors. Results from another animal study indicate that long-term consumption of lycopene prevents the growth of malignant breast tumor cells. Lycopene’s effect on the growth of many human cancer cell lines has also been demonstrated in vitro, especially those whose growth is stimulated by insulin.
The results of a small clinical study presented at the 1999 annual conference of the American Association for Cancer Research showed that lycopene is effective in treating prostate cancer. Among 15 men who took two capsules of lycopene daily for three weeks before surgery, five had smaller and less invasive lesions than those who took a placebo.
Lycopene intake leads to a decrease in the blood level of prostate-specific antigen (PSA), a marker of prostate cancer activity. In a study whose results were presented at the annual conference of the American Chemical Society (August 2001), the diet of 32 patients with prostate cancer requiring radical prostatectomy included tomato paste providing 30 mg of lycopene per day for three weeks. On average, serum PSA concentration decreased by 17.5%, and oxidative status by 21.3%. Most importantly, the high concentration of lycopene in prostate tissue led to an approximately threefold increase in programmed cell death among malignant cells.
Lycopene delivered to the body through the consumption of fruits and vegetables causes no side effects. Currently, nutritionists recommend consuming at least one cup of tomato juice per week — this can help protect the body against the development of malignant tumors and slow the growth of an existing tumor.
Broccoli
Numerous studies have shown that frequent consumption of cruciferous vegetables (to which broccoli belongs) correlates with a reduced risk of cancer development.
According to one population-based study, a diet high in the carotenoid lutein (found in certain vegetables such as broccoli, spinach, and head lettuce) leads to a reduced risk of colon cancer. An epidemiological study, whose results were published in 1999 in the Journal of the National Cancer Institute (USA), found that consumption of cruciferous vegetables leads to a reduced risk of bladder cancer, whereas other vegetables and fruits do not have a similar effect. The findings of some studies suggest that eating broccoli reduces the risk of prostate cancer.
At Johns Hopkins University (USA), researchers found that sulforaphane, found in young broccoli heads, may be the primary substance preventing cancer development. The study showed that cancer development was prevented in 60-80% of laboratory animals that received sulforaphane in their diet. Sulforaphane likely stimulates the body’s production of an enzyme that helps prevent tumor formation.
The effect of broccoli on the growth of malignant tumors in specific locations has also been studied. For example, scientists at the University of California discovered that indole-3-carbinol, a chemical present in broccoli, inhibits the growth of breast cancer cells in cell cultures during laboratory studies.
In yet another joint study by American and Chinese scientists, it was found that chemicals contained in broccoli, white cabbage, and other cruciferous vegetables may protect against lung cancer. The study included over 18,000 people. During the observation period, 259 cases of lung cancer were recorded. It was found that when the body accumulated isothiocyanate from dietary broccoli, the risk of developing cancer over a 10-year period decreased by 36%.
Although scientists confirm that eating broccoli contributes to cancer prevention and treatment, research results should not be considered in isolation. The anticarcinogenic effect of any single food product cannot be assessed apart from all components of the diet. It is still unclear which substance, to a greater extent — lutein, sulforaphane, indole-3-carbinol, isothiocyanate, or their combination in certain amounts — protects the body against cancer onset. It has been established that even 150 g of broccoli per day can significantly affect the risk of cancer development. It was found that in men who ate two or more servings of broccoli of this amount per week, the risk of bladder cancer was reduced by 44% compared to men whose diet included no more than one serving of broccoli per week. Some studies indicate that consuming a small amount of young broccoli may reduce cancer risk as effectively as a much larger amount of the fully mature plant.
According to Dr. John W. Erdman, professor of nutrition from the University of Illinois, consuming broccoli and tomatoes together has cancer-preventive properties. The preventive effect of broccoli, as well as tomatoes, against cancer has been known for quite some time. The news is that their combined consumption potentiates the anticarcinogenic effect.
There is evidence that selenium and sulforaphane, when used together, affect genes that control cancer development 13 times more powerfully than when used separately (according to the British journal Carcinogenesis).
Broccoli can be eaten raw, boiled, or steamed, but it is most beneficial in its raw form. Heat treatment reduces the health benefits of broccoli because heating destroys some anticarcinogenic substances. These substances are released during chewing of broccoli and are involved in fighting cancer in two ways — by detoxifying carcinogens and by suppressing the growth of existing malignant cells.
Eating broccoli does not cause undesirable consequences. Since this food is rich in fiber, an excess of broccoli in the diet may cause flatulence. The content of fiber-rich foods in the diet should be limited in people with diarrhea and other colon pathologies.
Cabbage
If you are a woman, you should think about the possibility of developing breast cancer, and if a man — about the possibility of prostate cancer (these are the most common malignant tumors in women and men, respectively). In this regard, it is useful to know that eating cruciferous vegetables such as white cabbage and broccoli can significantly reduce the risk of cancer. Including half a medium-sized head of cabbage in your daily diet will greatly increase your chances of staying healthy, and it is not only practical but also tasty!
The indole group of sulfur compounds binds to chemical carcinogens and activates enzymes that help detoxify these carcinogens. Indole-3-carbinol (a substance found in some cruciferous vegetables) influences estrogen metabolism and thus helps prevent breast cancer as well as contribute to the prevention or inhibition of the growth of malignant prostate tumors.
In 1991, it was proven at the New York Institute for Hormonal Research that indole-3-carbinol markedly reduced the number of tumors in female mice prone to cancer. In human studies, the level of “strong” estrogens decreases and that of “weak” estrogens increases, and most importantly, a significant reduction is observed in the level of estrogen metabolites associated with breast and endometrial cancer (16-alpha-hydroxyestrone). Moreover, indole-3-carbinol binds to aryl hydrocarbon receptors, but unlike toxic dioxin, which also interacts with these receptors, indole-3-carbinol not only positively affects estrogen metabolism but also promotes the removal of dioxin from cells. A study conducted at the University of California showed that indole-3-carbinol inhibits the growth of estrogen-positive breast cancer cells 30% more effectively than tamoxifen. Numerous studies have shown that eating cabbage:
- Promotes the conversion of estradiol into a “weaker” (2OHE) estrogen, under the influence of which the incidence of breast cancer has been proven to decrease.
- Halts the growth of malignant cells (54-61%25) and creates conditions for apoptosis (self-destruction) of cancer cells.
- In laboratory conditions, inhibits MCF7 breast cancer cell lines more strongly than tamoxifen.
- Protects the body from the effects of dioxin (one of the common adverse environmental factors).
- Helps restore the function of the tumor suppressor gene p21.
- Provides antioxidant protection for the body.
The question arises: if indole-3-carbinol affects estrogen metabolism, how is this substance effective in preventing or slowing the growth of malignant prostate tumors? It turns out that the positive effect of indole-3-carbinol in prostate cancer is due to its other properties; in particular, the substance has been found to inhibit the growth of cancer cells once they reach a certain level, as happens in healthy cells before replication. Indole-3-carbinol also helps restore the normal interaction between sex hormones — mediated through Ah receptors — which is lost in prostate cancer.
Cabbage extract may be useful for the reversal of precancerous changes of the cervix, according to a study published in the August 2000 issue of Gynecologic Oncology. Previously, laboratory studies demonstrated the anticarcinogenic effect of indole-3-carbinol against cervical cancer.
It has also been shown that indole-3-carbinol as a dietary supplement is an agent for preventing breast cancer and recurrent respiratory papillomatosis (a benign lung disease that, like most cases of cervical precancerous changes, is caused by the human papillomavirus).
Men who eat sufficient amounts of cruciferous vegetables, especially broccoli and cabbage, can thereby reduce the risk of bladder cancer. The more cruciferous vegetables in the diet, the lower the likelihood of bladder cancer. Since the incidence of bladder cancer in men is three to four times higher than in women, researchers believe that following these recommendations in women is not effective.
Chinese scientists have found that a diet high in cabbage may be advisable for preventing the development of brain tumors.
Thus, eating cabbage: - Promotes the conversion of estradiol into a “weaker” (2OHE) estrogen, under the influence of which the incidence of breast cancer has been proven to decrease.
- Halts the growth of malignant cells (54-61%25) and creates conditions for apoptosis (self-destruction) of cancer cells.
- In laboratory conditions, inhibits MCF7 breast cancer cell lines more strongly than tamoxifen.
- Protects the body from the effects of dioxin (one of the common adverse environmental factors).
- Helps restore the function of the tumor suppressor gene p21.
- Provides antioxidant protection for the body.
- Is particularly effective for malignant tumors of the breast, prostate, bladder, brain, cervix, as well as for precancerous changes of the cervix and recurrent respiratory papillomatosis.
Honey
Caffeic acid phenethyl ester (CAPE) is a phenolic antioxidant found in propolis, which is obtained from bee honey. Most people think of honey as something to add to tea for sweetness, but laboratory studies indicate that CAPE possesses antioxidant, anti-inflammatory, and anticarcinogenic properties.
Preliminary research suggests that honey may help prevent the recurrence of colon cancer after surgical treatment. In experiments conducted on mice, Turkish researchers found that honey blocks tumor recurrence in animals. The scientists injected a suspension of tumor cells into mice through a neck incision. Half of the mice had the incision site smeared with honey before and after the cell injections. Only 8 out of 30 mice treated with honey developed tumors, compared with the control group (which did not receive honey on the injection site), where tumors developed in all cases.
It has also been established that honey exerts a moderate antitumor and pronounced antimetastatic effect on tumors in five different strains of mice and rats (Gribel, N.V., and Pashinskii, V.G. Antitumor properties of honey. Vopr. Onkol., 36:704-709, 1990).
C.V. Rao from New York found that CAPE isolated from propolis inhibits the development of colon cancer in animals. Other studies show that bee products possess the ability to prevent and halt the spread of malignant tumors. Earlier experiments by M.T. Huang, published in Cancer Research, indicate that CAPE effectively inhibits the development of skin cancers in mice (American Bee Journal, June 1994).
Several other substances isolated from propolis have also been shown to have anticarcinogenic properties. One study (Anticancer Res 2001 May-Jun;21(3B):1665-71 Luo J, Soh JW, Xing WQ, Mao Y, Matsuno T, Weinstein IB.) demonstrated that PM-3 (3-[2-dimethyl-8-(3-methyl-2-butenyl)benzopyran]-6-propionic acid), found in Brazilian propolis, markedly inhibits the growth of human breast cancer cells of the MCF-7 line. This effect is associated with cell cycle arrest and induction of apoptosis. Treating MCF-7 cells with PM-3 arrests the cell cycle at the G1 phase and reduces the levels of cyclin D1 and cyclin E proteins in the cells. Apoptosis induction by PM-3 was observed within 48 hours of treatment. Treatment of MCF-7 cells also revealed a decrease in estrogen receptor protein levels and inhibition of estrogen-mediated effects. Thus, PM-3 deserves attention as a potential agent for the prevention and treatment of breast cancer.
Green Tea
Green tea is very popular in Japan, China, and other Asian countries, and its consumption in Western countries is steadily increasing. According to some data, green tea has the ability to prevent the development of certain malignant tumors, including prostate, stomach, and esophageal cancer. Epidemiological studies conducted in Japan have demonstrated that individuals who regularly consume green tea have a lower incidence of stomach, liver, pancreatic, breast, lung, esophageal, and skin cancer compared to those whose diet does not include green tea.
Green tea contributes to the prevention of malignant tumors in the following ways:
— Neutralizes carcinogenic substances that enter the body
— Protects healthy cells from the mutagenic effects of carcinogens
— Shields the body’s cells from damaging free radicals
— Protects cells from the harmful effects of ionizing radiation
Green tea contains polyphenols—chemical substances with antioxidant properties, i.e., they block the cell-damaging action of oxygen-activated molecules known as free radicals. One of the most important constituents of green tea is epigallocatechin-3-gallate (EGCG). It is believed that EGCG inhibits the production of enzymes necessary for the growth of cancer cells. EGCG also likely inhibits the growth of tumor blood vessels (angiogenesis), which reduces blood supply to malignant cells and thereby promotes their destruction. It has been found that EGCG in cell culture kills human breast cancer cells while exerting no adverse effect on healthy cells.
For the prevention and treatment of cancer, it is recommended to drink at least three cups of green tea per day. Green tea is usually brewed using 1–2 teaspoons of dry tea per cup of boiling water and steeped for 15 minutes.
Researchers from the Shanghai Cancer Institute (China) and the National Cancer Institute (USA) jointly conducted a large population study in 1994, which found that green tea consumption reduces the risk of esophageal cancer by 60% among nonsmokers.
Green tea has demonstrated strong anticarcinogenic action when combined with soy. The director of the Laboratory for Nutrition and Metabolism at the medical center in Boston, Jin-Rong Zhou, proved that among people of Asian descent who consume soy products and tea, there is a lower prevalence of prostate cancer and breast cancer. In animal experiments, soy and tea slowed the rate of metastasis and reduced the weight of malignant tumors.
Green tea consumption is considered to be quite safe. However, some individuals may develop allergic reactions to green tea. Drinking large quantities of tea can cause digestive problems due to the effects of caffeine and the pronounced astringent action of polyphenols. Because of the stimulating effect of caffeine, it is not recommended to drink more than two cups of green tea per day for cardiac arrhythmias. The same applies to pregnant and breastfeeding women.
Grapes
The substance contained in the skin of red grapes (resveratrol) is currently the object of close attention from scientists. The effects of resveratrol on heart disease and malignant tumors are being especially thoroughly studied.
Resveratrol has been found in approximately 70 different plants, including mulberries and peanuts, but the richest source of this substance is grapes and products derived from grapes. Resveratrol is present in all wines, but its highest concentration is observed in red wine. (Jang M, et al. Cancer chemopreventive activity of resveratrol, a natural product derived from grapes. Science 1997;275(5297):218-20.) Resveratrol was identified after multiple laboratory studies on tissue cultures and laboratory animals, conducted with the aim of determining an anticarcinogenic substance.
Resveratrol is found in grape wines, roots, seeds, and stems, but its highest concentration is in the skin, each gram of which contains 50-100 mcg of resveratrol. Resveratrol belongs to the phytoalexins — natural antibacterial substances that are part of the plant defense system against various diseases.
Various studies are continuing on how resveratrol affects the initiation, growth, and progression of malignant tumors. It has been found that with regard to the formation of cancer cells, resveratrol exerts an antioxidant effect by inhibiting the formation of free radicals, and has an antimutagenic effect in a rat model. Resveratrol likely reduces the growth rate of malignant tumors due to inhibition of cyclooxygenase-1 (COX-1), an enzyme that participates in converting arachidonic acid into pro-inflammatory substances that stimulate the growth of tumor cells. It has also been discovered that resveratrol induces cell differentiation in promyelocytic leukemia and inhibits ribonucleotide reductase — an enzyme necessary for DNA synthesis in proliferating cells. At the same time, the toxicity of resveratrol toward blood stem cells is practically absent.
The structural similarity between resveratrol and diethylstilbestrol (a synthetic estrogen) prompted scientists to investigate the potential of resveratrol as a phytoestrogen (a plant-derived substance with estrogen-like effects). However, due to its estrogen-like properties, resveratrol stimulates the growth of human breast cancer cells.
Fresh, canned, and dried grapes are used in the form of liquid extracts, tinctures, rinses, enemas, douches, and compresses. Grape skins are used for wine production. Grape seed extract and resveratrol are marketed as dietary supplements in tablets and capsules. An optimal therapeutic dose for resveratrol intake has not yet been established. Based on experimental data obtained in animal studies, it is currently prescribed at a dosage of 500 mg per day.
The whole-grape diet begins with a period of fasting, followed by eating only grapes for one or two weeks. Then fresh fruits and soy milk can be added. At the next stage, raw vegetables, salads, nuts, dairy products, honey, and olive oil are included in the diet. At the final stage of the diet, if the patient feels well, one cooked (thermally processed) dish can be added to the menu.
A grape-only diet does not benefit the body, as it fails to provide adequate amounts of protein and other important nutrients, such as vitamin B12.
Red grape wines contain a large amount of resveratrol, but increasing wine consumption causes irreparable harm to the body. Alcohol intake is associated with an increased risk of cancers of the oral cavity, esophagus, larynx, liver in both men and women, and breast cancer in women. The risk of developing cancer is directly proportional to the amount of alcohol consumed. However, the positive influence of moderate alcohol consumption on the cardiovascular system and its anticarcinogenic properties may outweigh the cancer risk in men over 50 and women over 60.
Chili Pepper
In countries where the traditional diet is rich in capsaicin (the substance contained in chili peppers in amounts of 0.1–1.5%), cancer mortality among both men and women is significantly lower than in countries with low chili pepper consumption (according to WHO statistics). When capsaicin was administered to rats receiving carcinogens, the incidence of certain malignant tumors was significantly lower compared to the control group. Under laboratory conditions, it was shown that capsaicin inhibits the growth of cancer cells. Experimental data indicate that capsaicin has detoxifying properties against chemical carcinogens that, upon entering the body, can cause mutations leading to malignant tumors. This substance also induces apoptosis in various malignant cell lines.
Researchers analyzed the response of human skin cancer cells to the presence of capsaicin. It was found that the majority of cells exposed to this substance die due to capsaicin damaging cell membranes and limiting the amount of oxygen reaching the malignant cells (study authors — Numsen Hail and Reuben Lotan from the University of Texas, USA).
Various studies have shown that among people who consume large amounts of cayenne pepper, the incidence of stomach cancer is significantly reduced compared to average population values.
For cancer prevention and treatment, chili pepper tincture can be used in an amount of 0.3–1 ml per day (calculated as capsaicin). The solution is prepared as follows: pour a cup of cold water over 1/2–1 teaspoon of powdered chili pepper, stir, and let it steep for 10 minutes. A teaspoon of this solution should be mixed with water and taken three to four times a day.
Turmeric
Turmeric is a spice native to India and other tropical regions of Asia. This spice has been used for centuries in natural medicinal blends, especially in China, India, and Indonesia. The plant’s root contains the active ingredient—curcumin. Some researchers believe that turmeric may prevent the development and slow the growth of existing malignant tumors, particularly tumors of the esophagus, mouth, stomach, small intestine, breast, and skin. It is thought that after entering the body, curcumin is metabolized into tetrahydrocurcumin, which possesses antioxidant activity. It has also been shown that curcumin activates apoptosis (cell death) and inhibits the growth of tumor cells in the colon.
Although the dose of turmeric that provides an anti-carcinogenic effect is not yet fully determined, many researchers recommend taking one teaspoon of turmeric with each meal.
According to a review published by scientists from The Ohio State University (USA), curcumin has anti-carcinogenic effects at virtually all stages of tumor development in rodents and is potentially capable of destroying malignant cells and preventing the malignant transformation of healthy cells. Evidence for this has been obtained for breast, colon, stomach, and skin cancers in rodents, but further research is needed to demonstrate similar effects in humans.
Studies conducted in France and India have shown that, under laboratory conditions, curcumin can prevent the growth of some malignant tumors in mice.
At the University of Texas, it was demonstrated that curcumin can slow the replication of multiple myeloma cells and also destroy them. Scientists added curcumin to samples of human multiple myeloma cells and found that it promotes deactivation of nuclear factor kappa-B, thereby limiting further tumor growth.
No adverse effects of curcumin on the human body have been identified. Clinical trials have shown that at doses below 10 g/day, no toxic effect of curcumin is observed.
The use of turmeric is contraindicated when taking anticoagulants, immunosuppressants, and nonsteroidal anti-inflammatory drugs simultaneously. A large amount of turmeric should also not be included in the diet if there is a history of increased bleeding tendency, bile duct obstruction, or peptic ulcer disease, as well as during pregnancy and breastfeeding.
Ginger
According to some studies, ginger (more precisely, [6]-gingerol, a phenol-like substance that gives ginger its pungent taste) may be used to reduce nausea in patients with malignant tumors treated with chemotherapy drugs. There is also evidence that ginger helps prevent the development of malignant tumors.
Researchers from India discovered that ginger extract reduces nausea and vomiting and activates gastrointestinal motility in laboratory animals (dogs and rats) undergoing cisplatin chemotherapy.
The dried ginger root powder is used for medicinal purposes at a dosage of 250 mg–1 g per day, divided into several doses, taken with a small amount of liquid.
Oncology patients should consult their physician before starting to take ginger, as it affects blood clotting and prolongs bleeding time. The risk of clinically significant bleeding is increased in patients taking antiplatelet agents (e.g., aspirin) or anticoagulants (e.g., warfarin) concurrently with ginger. Allergic reactions to ginger and disturbances in gastrointestinal function are extremely rare.
Anticancer.net
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