SPICES- AN ALTERNATIVE THERAPY FOR CANCER TREATMENT

Bhagwat et al. World Journal of Pharmaceutical Research

www.wjpr.net │ Vol 10, Issue 8, 2021. │ ISO 9001:2015 Certified Journal │

1486

SPICES- AN ALTERNATIVE THERAPY FOR CANCER TREATMENT

Ruchita Bhagwat*1 and Renuka Bhagwat

2

1Third Year B. Pharmacy, Shree Saraswati Institute of Pharmacy, Tondavali, Tal:

Kankavali, Dist: Sindhudurg, India.

2Final Year B. Pharmacy, V P College of Pharmacy, Madkhol, Tal: Sawantwadi, Dist:

Sindhudurg, India.

ABSTRACT

Cancer is among the leading causes of morbidity and mortality

worldwide. Current therapy available for cancer treatment is associated

with number of side effects. The plant sources of India provide

effective anticancer agents. Spice Herbs have a vital role in the

prevention and treatment of cancer. ethnomedicinal spices used to treat

cancer are considerably cheap. Herbal drug treatment can be given to

poor people in the rural areas to treat different ancers effectively at an

affordable cost. The main mechanisms of action include inducing

apoptosis, inhibiting proliferation, migration and invasion of tumours,

and sensitizing tumours to radiotherapy and chemotherapy. Some of

the spice based active constituents which are widely known for their

chemo preventive action against various malignancies are curcumin and curcuminoids

(turmeric), allicin, allyl isothiocyanate (garlic), gingerol, zingiberene, zingiberene (ginger),

piperidine piperine, (black pepper), crocetin, crocin and safranal (saffron) and others. The

present review highlights the role of common spices in combating cancer.

KEYWORDS: Spices, Cancer, Carcinogens.

INTRODUCTION

Hippocrates has rightly said “Let food be thy medicine and medicine be thy food”.

Continuous efforts are being made by various laboratories to find out the role food and its

ingredients such as spices against various deadly diseases. Cancer is a disease in which some

of the body’s cells grow uncontrollably and spread to other parts of the body. Cancer can

start almost anywhere in the human body, which is made up of trillions of cells. Normally,

World Journal of Pharmaceutical Research SJIF Impact Factor 8.084

Volume 10, Issue 8, 1486-1497. Review Article ISSN 2277– 7105

*Corresponding Author

Ruchita Bhagwat

Third year B. Pharmacy,

Shree Saraswati Institute of

Pharmacy, Tondavali, Tal:

Kankavali, Dist:

Sindhudurg, India.

Article Received on

20 May 2021,

Revised on 10 June 2021,

Accepted on 01 July 2021

DOI: 10.20959/wjpr20218-20996



1487

human cells grow and multiply (through a process called cell division) to form new cells as

the body needs them. When cells grow old or become damaged, they die, and new cells take

their place Sometimes this orderly process breaks down, and abnormal or damaged cells grow

and multiply when they shouldn’t. These cells may form tumors, which are lumps of tissue.

Tumors can be cancerous or not cancerous (benign).

Spices can potentially inhibit the bioactivation of carcinogens, decrease free radical

formation, suppress cell division and promote apoptosis in cancerous cells, regulate

inflammation, and suppress microbial growth. Today, spices are increasingly appreciated not

only for their culinary properties but also for their potential health benefits. The low toxicity

may make them particularly useful as a subtle personal dietary change that may decrease the

risk for several diseases. The phytochemicals in spices usually have antioxidant and anti-

inflammatory properties. Inflammation is a natural process of the human immune system as a

means of killing harmful pathogens. However, chronic inflammation can lead to cell damage

and increased cell proliferation. Inflammation and other natural processes lead to free radical

formation, which causes damage to cells and DNA. Bioactive components in spices have an

antioxidant effect that can prevent free radical damage. modality. Researchers have studied

the benefits and toxicity of various spices and found many phytochemicals are

anticarcinogenic at low concentrations but may cause adverse reactions at higher

concentrations.

Research carried out in different laboratories have demonstrated the role of phytochemicals

derived from spices against various cancer cell lines including pancreatic, colon, breast

and lung. The phytochemicals present in spices inhibit carcinogenesis through their bioactive

components which block the activity of cytochrome P450, cyclooxygenase -2, and

downregulate signal transducers. The bioactive components also influence the expression of

proteins involved in cell cycle, activate caspases killers and supress kappa beta–activation.

GARLIC

Garlic (Allium sativum) is a widely used spice, and also a traditional remedy for a variety of

ailments. Several epidemiological observation and a number of laboratory studies have

indicated anticarcinogenic potential of garlic.[1]

The anticarcinogenic action of garlic can also

be attributed to its role in preventing DNA-carcinogen adduct formation and activation of

carcinogen.[1]

Several experimental studies on animals and cultured cells have demonstrated

the anticarcinogenic effect of garlic and its chemical compounds.[1]

Oral feeding of garlic



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extracts has been shown to reduce the incidence and growth of transplantable and

spontaneous tumours in experimental animals and the active components were found to

influence a number of physiological and immunological functions which account for their

anticarcinogenic and antitumour effects.[1]

Fig.1 Anti-carcinogenic effect of garlic bioactive compounds in different stages of cancer

progression.

Anti-carcinogenic effect of garlic bioactive compounds in different stages of cancer

progression.[7]

In the initiation stage, blocking phytochemicals prevents the bioactivation of

carcinogens through antioxidation, antimutagenesis and detoxication. In the promotion stage,

suppressing phytochemicals inhibits the proliferation of clonal cells by modulating protein

folding and DNA repair.[7]

In the progression stage, suppressing phytochemicals impedes the

growth or metastasis of tumors by changing the cell behaviors, including antiproliferation,

apoptosis and immunocompetence.[7]

Garlic has been demonstrated to exhibit anticancer activities via interfering with multiple

stages of carcinogenesis.[7]

However, the nutritional or chemopreventive roles of garlic go far

beyond the notion that garlic has therapeutic effects against cancers.[7]

More rationally

designed experiments and trials are required to explore the novel properties of garlic.[7]

It

should be noted that preparation processing and administration methods may depress the

anticancer effects of garlic when the effective components of garlic are isolated and

analyzed.[7]

SAFFRON

Saffron is the dried stigmas of Crocus sativus L. Crocus sativus L belongs to the family of

Iridaceas, the line of liliaceas and is mainly cultivated in several countries of mild and dry

climate.[10]

The extensive repertoire of traditional medicinal knowledge systems from various



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parts of the world are being re-investigated for their healing properties Crocus sativus L.,

commonly known as saffron.[10]

Saffron contains more than 150 volatile, non-volatile and

aroma-yielding compounds which consist of lipophilic and hydrophilic carbohydrates,

proteins, amino acids, minerals, musilage, vitamins (especially riboflavin and thiamine) and

pigments including crocin, anthocianin, carotene, lycopene, zigzantin, flavonoids, starch,

gums and other chemical compounds.[10]

Saffron has a selective toxicity against cancer cells.[9]

Crocin is the most important anticancer agent of saffron.[9]

Crocetin inhibits the growth of cancer cells.[9]

Saffron's toxicity against normal cells is very low at common doses.[9]

Saffron has selective toxicity against cancer cells, through inhibition of RNA and DNA

synthesis and increasing apoptosis.[9]

Crocin has been considered as the most important

anticancer agent of saffron that plays a role in gene expression and apoptosis in cancer

cells.[9]

Crocetin has an inhibitory effect on the cancer cells growth that may be due to

reduced synthesis of DNA, RNA and protein in neoplastic cells, RNA polymerase II

inhibition, and interaction with histone H1 and H1-DNA structures.[9]

Saffron and its crocin

and crocetin have also shown anticancer and cancer-preventive effects in animal models of

cancer.[9]

Safranal also has shown antitumor activity with low toxicity.[9]

On the other hand,

the lethal dose of 50% (LD50) for the saffron and its constituents against normal cells can be

very high.[9]

However, the scarcity and expense in obtaining large quantities of saffron may provide

impediments to human chemoprevention and cancer treatment using this agent.

BLACK PAPPER

Black pepper (Piper nigrum) is a perennial climbing vine grown for its berries extensively

used as spice and in medicine.[12]

Black pepper (Piper nigrum) is a perennial climbing vine

grown for its berries extensively used as spice and in medicine.[12]

India is a leading producer,

consumer and exporter of black pepper in the world.[12]

Peperine is an alkaloid found

naturally in Piper nigrum, this alkaloid is responsible for the pungency of Black pepper.[12]

Manoharan et al. investigated the chemoprotective effect of piperine against dimethylbenz

anthracene induced buccal pouch carcinoma of Syrian golden hamsters.[12]

They observed

that piperine completely prevented the formation of oral carcinoma.[12]

El Hamss R et al.

observed that when Drosophila melanogaster was exposed to mutation through promutagen



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ethyl carbamate, in such induced situation the Piper nigrum is effective to reduce mutational

events.[12]

Duessel et al. observed that piperine displayed an anti-proliferation effect at 24 h

and statistically significant inhibition at 48 and 72 h at 100-200 µm concentration against

cultured human colon cancer cells (DLD-1).[12]

Fig.2: Activity of black paper on cholangiocarcinoma (CCA).

Piperine free Piper nigrum extract (PFPE) inhibited cholangiocarcinoma (CCA) cell

lines.[12]

PFPE induces CCA cells to undergo apoptosis and cell cycle arrest via the inhibition of

topoisomerase II.[12]

PFPE inhibit cell growth through the inhibition of nuclear factor kappa-light-chain-

enhancer of activated B cells.[12]

These results indicated that PFPE inhibited CCA through the down-regulation of cell

proliferation and induction of apoptosis pathway.[12]

TURMERIC

Turmeric is also known as Indian saffron, jiang huang, haridra and haldi. It is a spice grown

in many Asian countries.[13]

It belongs to the ginger family and is a main ingredient of curry

powder.[13]

The main active ingredient in turmeric is curcumin or diferuloyl methane.[13]

Laboratory studies have shown curcumin has anticancer effects on cancer cells.[13]



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The main mechanisms of action by which curcumin exhibits its unique anticancer activity

include inducing apoptosis and inhibiting proliferation and invasion of tumors by

suppressing a variety of cellular signaling pathways.[3]

Several studies reported curcumin’s

antitumor activity on breast cancer, lung cancer, head and neck squamous cell carcinoma,

prostate cancer, and brain tumors, showing its capability to target multiple cancer cell lines.[3]

curcumin’s applications are limited due to its low water solubility which results in poor oral

bioavailability and also low chemical stability.[3]

Another obstacle is the low cellular uptake

of curcumin.[3]

Due to its hydrophobicity, the curcumin molecule tends to penetrate into

the cell membrane and bind to the fatty acyl chains of membrane lipids through hydrogen

binding and hydrophobic interactions, resulting in low availability of curcumin inside the

cytoplasm.[3]

To overcome these obstacles and improve the overall anticancer activity of

curcumin, several structural modifications have been suggested to enhance selective toxicity

towards specific cancer cells, increase bioavailability, or enhance stability.[3]

Another

approach is to use different delivery systems to improve curcumin’s physiochemical

properties and anticancer activity.[3]

This review focuses on the recent literature on the SAR

of curcumin and its analogues and their anticancer activity in different cancer cell lines,

animal models, and human clinical trials as well as different types of curcumin delivery

systems that have been used for cancer therapy.[3]

GINGER

Ginger (Zingiber officinale), a common spice in foods and beverages worldwide, is rich in

several bioactive phenolics, including non-volatile pungent compounds such as gingerols,

paradols and shogaols, which possess antioxidant, anti-inflammatory, antifungal, anti-

mycobacterial, and anticarcinogenic proprieties. Also, ginger leaf has long been used as a

vegetable, tea and herbal medicine.[8]

Ginger and its components have been shown to modulate a wide range of signaling

molecules. Ginger may upregulate or downregulate the gene expressions, depending on the

target and cellular context.[5]

Ginger extract increases antioxidant enzymes including GSH,

SOD, and glutathione peroxidase.[5]

Component of Asian ginger oil also targets to increase

the phase II detoxification enzymes as well as nuclear localization of Nrf2/ARE.[5]

A

number of targets of ginger and its components have been documented in different cancer

models.[5]

These include transcription factors, enzymes, inflammatory mediators, protein

kinases, drug resistance proteins, adhesion molecules, growth factors receptors, cell-cycle



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regulatory proteins, cell-survival proteins, chemokines, and chemokine receptors.[5]

In

different GI cancers, ginger extract inhibits transcription factor NF-κB, inflammatory

cytokine TNF-α and other enzymes and proteins, which include xanthine oxidase and

myeloperoxidase, MDA, HMG CoA reductase, free fatty acids, triglycerides, phospholipase

A, and phospholipase C.[5]

The active ingredient of ginger, particularly, 6-gingerol and 6-

shogaol targets several cellular molecules that contribute to tumorigenesis, cell survival, cell

proliferation, invasion, and angiogenesis.[5]

6-Gingerol modulates NF-κB, STAT3, Rb,

MAPK, PI3K, Akt, ERK, cIAP1, cyclin A, Cdk, cathepsin D, and caspase-3/7. Similarly,

shogaol targets NF-κB, STAT3, MAPK, PI3k/Akt Ca2+

signals, COX-2, cyclin D1, survivin,

cIAP-1, XIAP, Bcl-2, MMP-9, caspase activation, ER stress, and eIF2α. Besides these, Asian

ginger component zerumbone modulates NF-κB, p53 VEGF, p21, and CXCR4

expression.[5]

Thus these molecular targets of ginger components indicate that it may have

the potential for preventing and treating the GI cancer.[5]

Ginger has been found to be effective against various GI cancers such as gastric cancer,

pancreatic cancer, liver cancer, colorectal cancer, and cholangiocarcinoma.[5]

However, its

anticancer effects on other GI cancers like duodenal, esophageal, anal, GI carcinoid tumor

and pancreatic islet cell cancer have yet not been established. Therefore, more extensive and

well- controlled human studies are required to demonstrate its efficacy as an anticancer

agent, as it is a safe and cost-effective alternative.[5]

Table no. 1: The anticancer activities of spices.[8]

Sites Spices Constituents Anticancer Effects

Lung

Turmeric Curcumin

Inducing apoptosis and DNA

damage; inhibiting proliferation,

migration, and the growth of cancer;

decreasing cell growth and viability;

inhibiting expression of DNA-

repairassociated proteins

Black

cumin

Seed extract and seed

oil; Thymoquinone

Reducing viability of human lung

cancer; inhibiting proliferation,

migration, and invasion of lung cancer

cells

Ginger 6-Shogaol Decreasing tumorigenesis and the

Metastasis

Garlic Thiacremonone Inhibiting tumor growth

Saffron Ethanolic extract,

aqueous extract

Inducing cell death and apoptosis,

inhibiting the cell proliferation

Red chili

pepper Capsaicin

Restraining angiogenesis, inducing

apoptosis and oxidative DNA damage



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Liver

Turmeric Curcumin

Inhibiting the growth of hepatoma cells,

inhibiting and reversing

diethylnitrosamine-induced

hepatocarcinogenesis

Black

cumin Thymoquinone Inhibiting cell proliferation

Rosemary Carnosic acid Sensitizing TRAIL-mediated apoptosis,

inducing autophagic cell death

Clove Eugenol Improving the xenobioticmetabolizing

Systems

Galangal Galangin Inhibiting proliferation of cancer cells,

Breast

Turmeric Curcumin

Inhibiting MCF-7 breast carcinoma cells,

cell invasion, and sensitizing cancer cells

to retinoic acid

Black

cumin Thymoquinone

Anti-proliferative and pro-apoptotic

effects

Ginger 6-Shogaol Decreasing tumorigenesis and the

metastasis

Garlic

Diallyl disulfide,

Diallyl sulfide,

Diallyl trisulfide,

Sallyl

mercaptocysteine

Inhibiting proliferation, cell growth, and

metastasis; inhibiting diethylstilbestrol

induced DNA damage; inducing

apoptosis;

immunomodulation; inhibiting estrogen

receptor-α activity

Saffron Crocetin Inhibiting invasiveness

Black

pepper Piperine

Inhibiting proliferation, the growth and

motility of cells, inducing apoptosis,

enhancing the efficacy of TRAIL-based

therapy

Red chili

pepper Capsaicin

Inducing cell death, inhibiting invasion

and migration

Rosemary Supercritical fluid

rosemary extract

Downregulating estrogen receptor-α and

HER2 receptors, sensitizing TRAIL-

mediated apoptosis

Clove Eugenol Inducing apoptosis

Coriander Ethyl acetate extract Inhibiting DNA damage and Migration

Wasabi 6-MITC Inducing apoptosis

Stomach

Turmeric Curcumin

Inhibiting proliferation and invasion,

promoting apoptosis, suppressing

lymphatic vessel density, inhibiting cell

growth

Garlic Diallyl disulfide Causing G2/M arrest, promoting

apoptosis, suppressing xenograft tumors

Saffron Crocetin, crocin antioxidant, anti-proliferative, and

apoptotic activities

Red chili

pepper Capsaicin

Inhibiting cell proliferation, inducing

Apoptosis

Cardamom Not mentioned Inhibiting Benzo(α)Pyrene-induced

forestomach papillomagenesis



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Colorectum

Turmeric Curcumin Preventing aberrant crypt foci, inducing

apoptosis, inhibiting cell growth

Black

cumin Thymoquinone

Attenuating tumor development and

growth, inducing apoptosis, inducing

autophagic cell death

Ginger

Ginger root/leaf

extract, 6-gingerol,

shogaols

Reducing cell viability and proliferation,

inducing apoptosis

Garlic

Se-Methyl-

lselenocysteine

garlic extract

Inducing apoptosis, suppressing cell

Proliferation

Onion Se-Methyl-

lselenocysteine Inducing apoptosis

Scallion Scallion extract Inhibiting tumor growth

Saffron Crocin Inducing apoptosis

Black

pepper Piperine

Impairing cell cycle progression and

inducing apoptosis

Red chili

Pepper Capsaicin

Inhibiting cell proliferation and inducing

apoptosis

Rosemary

Rosemary extract,

carnosic acid,

diterpenes

Sensitizing cancer cells to 5-FU,

inhibiting cell migration, inducing

apoptosis

Clove Clove extract Inhibiting tumor growth and promoting

cell cycle arrest and apoptosis

Galangal Galangin Inducing cell death

Cinnamon Cinnamaldehyde Regulating drug-metabolizing genes

Oregano Carvacrol Inhibiting proliferation and induces

apoptosis

Cervix

Turmeric Curcumin

Eradicating HPV+ cancer cells without

affecting non-cancerous tissue, inhibiting

the proliferation and inducing apoptosis,

inhibiting tumor growth and

angiogenesis

Black

cumin

Thymoquinone,

methanolic extract

Inducing apoptosis and inhibiting

proliferation

Clove Eugenol

Enhancing the effect of gemcitabine,

anticarcinogenic and anti-inflammatory

activity

Prostate

Turmeric Curcumin Targeting AR and histone modification,

inhibiting the proliferation and growth

Ginger

Ginger extract, 6-

shogaol, 6-gingerol

and 6-paradol

Inducing apoptosis, inhibiting prostate

cancer cell proliferation and growth

Saffron Saffron extract Antiproliferative properties, inhibiting

cell invasion and migration

Black

pepper Piperine

Reducing the androgen dependent and

androgen independent tumor growth,

inhibiting proliferation

Red chili Capsaicin Reducing the metastatic burden, radio-



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pepper sensitizing agent

Rosemary Rosemary extract

Promoting androgen receptor

degradation and decreasing xenograft

tumor growth

BIOAVAILABILITY OF ACTIVE COMPOUND

The compounds derived from spices are usually with relative low bioavailability, such as

curcumin, piperine.[8]

Many methods have been proposed to enhance the bioavailability of

these compounds in vivo.[8]

For instance, the bioavailability of curcumin could be enhanced

by molecular complexation of curcumin with pH sensitive cationic copolymer.[8]

Moreover,

nanocarrier loading and microparticles containing curcumin could improve bioavailability of

curcumin.[8]

Additionally, a novel curcumin analog showed anti-tumor activity and improved

bioavailability.[8]

As to thymoquinone, its absorption after administration was relatively slow,

and novel analogues of thymoquinone might possess superior bioavailability and anti-tumor

activity.[8]

In a study about ginger, a suitably designed multiparticulate system containing

ginger extract improved the therapeutic efficiency of colon cancer.[8]

In addition, capsaicin-

loaded microemulsion and liposomal nano formulation both enhanced oral bioavailability.[8]

As for piperine, a self-emulsifying drug delivery system could enhance oral bioavailability of

piperine.[8]

SIDE EFFECT OF ACTIVE COMPOUNDS FROM SPICES

Spices are commonly consumed in human diets, and most varieties at appropriate doses are

safe to humans.[8]

Purified compounds are separated from spices for treatment of diseases.[8]

A few studies reported the side effects of these bioactive compounds when they were used for

treatment of cancers.[8]

Some compounds might produce toxic and carcinogenic effects under

specific conditions. For example, carcinogenic and toxic effects of curcumin were found in a

long term study (2 years) in rats and mice, while no carcinogenic effect was observed in short

term studies (3 months).[8]

Curcumin might induce DNA damage in normal cells in the

presence of Cu2+

in vitro and in vivo. In addition, safrole, a member of benzodioxoles, shows

carcinogenic activities and is present naturally in essential oils of spices including black

pepper, cumin, ginger, etc.[8]

Thermal treatments such as drying (70 °C, 30 min) or boiling (5

min) during cooking could decrease dose of safrole to a safer level.[8]

Besides, several

compounds with anti-platelet effects from garlic, black cumin, ginger, fenugreek and

turmeric might lead to excess bleeding in patients with bone marrow suppression.[8]



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CONCLUSION

This review attempts to signify the role of spices and their constituents in therapeutic and

pharmacological applications. From the description provided above, it is clear that spice-

derived phytochemicals have an enormous potential in the prevention and treatment of

cancer. These phytochemicals mediate their effects through multiple targets and yet

pharmacologically they are highly safe. They can induce apoptosis, suppress proliferation

of tumor cells, and inhibit invasion and angiogenesis. Spice-derived phytochemicals may be

safer to use.

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http://www.cancerresearchuk.org/about-cancer/cancer-in-

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SPICES- AN ALTERNATIVE THERAPY FOR CANCER TREATMENT