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Anti-Cancer Agents in Medicinal Chemistry


ISSN (Print): 1871-5206
ISSN (Online): 1875-5992

Review Article

Spices with Breast Cancer Chemopreventive and Therapeutic Potentials: A Functional Foods Based-Review

Author(s): Aliyu Muhammad*, Mohammed Auwal Ibrahim, Ochuko Lucky Erukainure, Ibrahim Malami and Auwal Adamu

Volume 18 , Issue 2 , 2018

Page: [182 - 194] Pages: 13

DOI: 10.2174/1871520617666170912121422

Price: $65


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 spices.

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.

Keywords: Spices, breast cancer, chemoprevention, therapeutics, dietary, multiple bioactive phytochemicals.

Graphical Abstract

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