The findings from these recent studies suggests that drugs that block RANKL may be effective in preventing both the early stages of breast cancer and the advanced progression of the disease. Research has also shown that Curcumin, the active ingredient in the common spice, Turmerichas properties that also reduce the expression of these deadly molecules within cancer cells and can potentially slow the spread of breast cancer. Breast Cancer is not one disease.
Modern cancer treatments have numerous negative side effects and do not always produce desired outcomes. Herbs and spices represent alternative solutions to modern medicine and provide effective cancer prevention and treatment. They have also been used for generations in treating various ailments.
Turmeric is a spice that comes from the turmeric plant. It is commonly used in Asian food. You probably know turmeric as the main spice in curry.
Turmeric is a famous and powerful Indian spice that comes from the turmeric plant. Curcumin is one of the many curcuminoids, present in turmeric. It is known for its anti-inflammatory and antioxidant effects.
Turmeric is a bright yellow spice used extensively in Indian cooking. It made from the dried rhizome underground stem of the plant Curcuma longa. Biologically active components of turmeric include curcumin and various turmerones.
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Curcumin is a component of turmeric, a spice that is harvested from the rhizomes of the root of a herbaceous perennial plant of the ginger family Curcuma longa. Curcumin is purported to have multiple health-promoting effects, such as relieving inflammation, pain, and symptoms of metabolic syndromes. There are also claims that curcumin has anticancer properties.
Curcumin: Can it slow cancer growth? Curcumin, a substance found in the spice turmeric, has long been used in Asian medicine. Curcumin is thought to have antioxidant properties, which means it may decrease swelling and inflammation. It's being explored as a cancer treatment in part because inflammation appears to play a role in cancer.
Turmeric is a yellow coloured spice widely used in Indian and South East Asian cuisine. It's prepared from the root of a plant called Curcuma longa and is also used as a natural pigment in the food industry. In the literature, curcumin is reported to be an antioxidant that protects the body against damage from reactive molecules.
Curcumin, which is extracted from the plant Curcuma longahas been used in the therapeutic arsenal for clinical oncology. Curcumin has chemopreventive and antitumoral activities against some aggressive and recurrent cancers. The expressions and activities of various proteins, such as inflammatory cytokines and enzymes, transcription factors, and gene-products linked with cell survivals and proliferation, can be modified by curcumin.