Herbs, spices and cancer 143
medicinal properties that alleviate symptoms or prevent disease. Saffron, a food
colorant; turmeric, a yellow colored spice; tea, either green or black, and flaxseed
contain potent phytochemicals, including carotenoids, curcumins, catechins, lignan
respectively that provide significant protection against cancer (Hastak et al., 1997;
Abdullaev, 2002; Lai and Roy, 2004).
Herbal products may act in a manner similar to pharmaceuticals yet without side
effects. Natural anti-inflammatory compounds abound in the herbal world and are
found in green tea, the spices turmeric and rosemary, feverfew and others. Because
the use of nonsteroidal anti-inflammatory drugs (NSAID) is associated with a reduced
risk for several cancers, it is at least plausible that natural NSAID should be explored
for possible use as cancer preventives (Wargovich et al., 2001).
Adlercreutz (1995) studied the cancer-protective roles of some hormone-like
diphenolic phytoestrogens of dietary origin, the lignans and the isoflavonoids. The
plant lignan and isoflavonoid glycosides are converted by intestinal bacteria to hormone-
like compounds with weak estrogenic but also antioxidative activity; they have now
been shown to influence not only sex hormone metabolism and biological activity
but also intracellular enzymes, protein synthesis, growth factor action, malignant cell
proliferation, differentiation, and angiogenesis in a way that makes them strong
candidates for a role as natural cancer-protective compounds.
Pharmacological studies (Das et al., 2004) have demonstrated many health promoting
properties including radical scavenging, anti-mutagenic and immuno-modulating effects
of Saffron (Crocus sativus, L.) apart from its use as a flavouring agent. Significant
reduction in papilloma formation was found with saffron application in the pre-
initiation and post-initiation periods, and particularly when the agent was given both
pre- and post-initiation. The inhibition appeared to be at least partly due to the
modulatory effects of saffron on some phase II detoxifying enzymes like glutathione-
S-transferase (GST) and glutathinoe peroxidase (GPx), as well as catalase (CAT) and
superoxide dismutase (SOD).
Several epidemiologic studies suggest that consumption of cruciferous vegetables
may be particularly effective (compared with total fruit and vegetable consumption)
in reducing cancer risk at several organ sites. Crucifers that are widely consumed are
especially rich in glucosinolates, which are converted by plant myrosinase and
gastrointestinal microflora to isothiocyanates which will be helpful in the production
of proteins that exercise versatile, long-lasting and catalytic antioxidant protection
(Paul and Jed, 2001).
Mantle et al., (2000) assessed various active compounds (or their semi-synthetic
derivatives) derived from medicinal plants for their efficacy and tolerability in the
treatment of breast cancer. Some of these plant species, including Taxus baccata
(paclitaxel, docetaxel), Podophyllum peltatum (etoposide), Camptotheca acuminata
(camptothecin) and Vinca rosea (vinblastine, vinorelbine) have well recognized
antitumor activity in breast cancer. Antitumor activity derived from medicinal plants
may produce results via a number of mechanisms, including effects on cytoskeletal
proteins which play a key role in mitosis (paclitaxel), inhibition of activity of
topoisomerase enzymes I (camptothecin) or II (etoposide), stimulation of the immune
system (Viscum album), or antiprotease-antioxidant activity. Medicinal plant-derived
antineoplastic agents may be used in single-agent or in combinational therapies, and
have been used in first-line or second-line (including anthracycline-refractory patients)
treatment of localized or metastatic breast cancer.
Srinivasan et al., (2004) studied the scientific basis for the antitumor property of