Spices with Breast Cancer Chemopreventive and Therapeutic Potentials: A Functional Foods Based-Review.
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.
['Muhammad|Aliyu|A|', 'Ibrahim|Mohammed Auwal|MA|', 'Erukainure|Ochuko Lucky|OL|', 'Malami|Ibrahim|I|', 'Adamu|Auwal|A|']
D000970:Antineoplastic Agents D001943:Breast Neoplasms D049109:Cell Proliferation D018890:Chemoprevention D005260:Female D006801:Humans
Spices breast cancer chemoprevention multiple bioactive phytochemicals dietary therapeutics.