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5 powerful spices to combat cancer [slideshow]
Saffron
Saffron is a spice that’s been used to add flavor and color to food for centuries. Due to two bioactive compounds it contains — crocin and crocetin — saffron has also been used in traditional herbal medicine to treat a variety of ailments.
These same compounds have powerful cancer-fighting abilities. In particular they’ve been shown to inhibit cell proliferation (multiplication) and induce apoptosis (cell death) in cancerous cells.
For instance, cancer becomes deadly when uncontrolled proliferation occurs because the cells continue to multiply until they take over the body. Studies have shown that saffron’s compounds slow down the cell division that occurs, allowing a greater chance for a full recovery.
The effects of the compound crocin have also been studied in relation to cancers of the female reproductive system. The researchers found that crocin had a remarkable influence on ovarian cancer cells, significantly suppressing their growth and halting their migration.
Try adding saffron to rice or quinoa during the cooking process. Or use infused saffron liquid to make a warm milk drink.
