Abstract

A CRITICAL REVIEW ON ANTICANCEROUS ACTIVITY OF INDIAN SPICES EXTRACT

Gavit Manisha*, Bombatkar Snehal and Gaikwad Nitin

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Abstract

Cancer is the second-leading cause of death in the world. One in three people in the Western world develop cancer and one in five die of the disease. Spices are the soul & body of Indian cuisine & without them, it’s impossible to create the taste, aroma, or flavor of authentic food. Initially, spices were used to retain the freshness of the cooked food, then used as a preservative, later to add taste and flavor to dishes. India is one of the largest producers, exporters & consumers of spices. Spices rather play an important role in medicinal, cosmetic, pharmaceutical and perfumery, and many more. Spices also play a major role in curing diseases like, diabetes, cardiovascular diseases, arthritis, cancer and AIDS. In this review article compilation of various anticancer activity of Indian spices using modern scientific system. Indian spices found beneficial in various type of cancer such as Gastric, Ovarian, breast cancer etc.

Keywords: Cancer, Indian spices, extracts, in vivo, in vitro.