Curcumin, the active compound in turmeric, has demonstrated anti-cancer effects in laboratory studies, including the ability to kill cancer cells and inhibit their growth.
Curcumin, the active compound in turmeric, has demonstrated anti-cancer effects in laboratory studies, including the ability to kill cancer cells and inhibit their growth.
Ginger: Ginger contains compounds like gingerol and shogaol, which exhibit antioxidant and anti-inflammatory properties.
Garlic: Rich in sulfur-containing compounds, garlic has been linked to a reduced risk of colorectal cancer.
Black Pepper: Piperine, the active ingredient in black pepper, possesses anti-inflammatory and antioxidant properties.
Cinnamon: Cinnamon contains cinnamaldehyde, which has been shown to inhibit the growth of cancer cells and induce their death.
Cumin: Cumin is rich in antioxidants and has demonstrated anti-cancer properties in preliminary studies.
Cloves: Cloves are packed with flavonoids, phenolic acids, and phytochemicals.