By Phyllis Bentley, Natural News:
For centuries, cultures have used spices to improve health and ward off disease. A growing body of research – primarily lab studies – is now zeroing in on the role specific spices may play in reducing cancer risk.
“There is more and more documentation that several compounds in spices have anti-cancer properties,” says John Milner, PhD, Director of the Human Nutrition Research Center at the US Department of Agriculture and co-author of a review of spices for cancer prevention. There are several potential mechanisms in which spices may work to reduce cancer risk, says Milner, “from changing carcinogen metabolism to modifying the microbiome to cell signaling – all changes that would inhibit the growth of a tumor.”
Please follow SGT Report on Twitter & help share the message.