Background: Cancer is a multifaceted metabolic disease that affects sizeable dwellers of rural and
urban areas. Among the various types of cancer, mammary cancer is one of the most frequently diagnosed cancers
in women. Its menace can be curbed with locally consumed spices due to their multiple bioactive phytochemicals.
Aims: This review focuses on the breast cancer chemopreventive and therapeutic potentials of locally consumed
Methods/Results: The most commonly consumed spices with breast cancer chemopreventive and
chemotherapeutic phytochemical include pepper, onions, ginger, garlic, curry and thyme containing many
biologically active metabolites ranging from vitamins, fatty acids esters, polyphenols/phenolics, sulfurcontaining
compounds and anthraquinones with proven antioxidant, anti-inflammatory, immuno-modulatory,
antitumor and anticancer properties against breast cancer/carcinogenesis. Therefore, extracts and active
principles of these spices could be explored in breast cancer chemoprevention and possibly therapeutically
which may provide an avenue for reducing the risk and prevalence of breast cancer.