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Did you know Turmeric, Cabbage and Mustard prevents Cancer?

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Role of Turmeric in the Treatment of Cancer

Biological name : Curcuma longa

Turmeric is an integral part of the Indian cooking and diet. The turmeric extract is helpful in reducing the clinical symptoms and in preventing the progression of oral cancer in the patients. When 500 mg of turmeric extract is given to patients with oral cancer thrice a day for 15 days, the burning sensation in the mouth and other clinical symptoms got reduced. This extract is well tolerated without any side effects on kidney and liver and there will be no loss of appetite.

Turmeric (Curcuma longa)

Turmeric (Curcuma longa) (Photo credit: Wikipedia)

The extract was equally effective in three years old oral cancer lesions, which is submucous fibrosis, in which the mouth opening gets highly contracted and the colour and texture of skin in the mouth changes. In oral lenkoplakia, white patches develop in the mouth. In oral lichen planus, mouth becomes sensitive to hot and cold substances. The oral submucous fibrosis is most common in India and occurs in people who are pan masala chewers. Oral lenkoplakia is common in betel quid chewers.

Importance of Mustard in the Treatment of Cancer

Biological name : Brassica compestris

Extreme close-up picture of mustard seeds (pre...

Extreme close-up picture of mustard seeds (presumably Brassica nigra) (Photo credit: Wikipedia)

Mustard is used as a spice, flavouring agent and also as a source of edible oil which has anti-cancerous properties.The protective enzymes in the mustard deactivates the cancer causing substances. They also increase the tissue levels of protective enzymes in the body by acting as an anti-oxidant. These stimulate the levels of gluthione-s-transferases, GST is a group of enzymes which helps to detoxify the harmful agents. All plants belonging to this family cruciferae, have anti-cancerous potential.

Role of Cabbage, Cauliflower and Broccoli in the Treatment of Cancer

Biological names: Cabbage – Brassica oleracea Cauliflower – Brassica botrytis Broccoli – Brassica cauloropa

Cauliflower broccoflower

Cauliflower broccoflower (Photo credit: Wikipedia)

These plants belongs to the family Cruciferae and are found to be effective in deactivating the harmful effects of the food toxins. The plants of this family contains benzyl isothiocyanate, which inhibits the carcinogenesis.

Cabbage

Cabbage (Photo credit: Wikipedia)

They also contains indoles, a chemical which activates the microsomal mixed function oxidase activity to the point of detoxification of carcinogenic compounds. Those people who smoke need to take large amount of vegetables to excrete cancer causing tobacco chemicals from the body. Cruciferous vegetables are good source of anti-carcinogens.

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