Spices vs. cancer
In the battle against breast cancer, some scientists are looking beyond the laboratory and into the spice cabinet.
Investigators at the University of Michigan at Ann Arbor are among those looking for cancer’s Achilles’ heel in the kitchen. Their research, published in the journal Breast Cancer Research and Treatment, found compounds in turmeric (an ingredient in mustard and curry powder) and some peppers curb growth of breast stem cells, one suspected culprit behind breast cancer.
References to spices that harbor curcumin (turmeric) and piperine (pepper) stand out in a paper otherwise littered with the language of basic science. Indeed, the authors’ analysis builds on research into stem cells and mutation of a gene known to prevent tumors. But results suggest such common ingredients may merit further study in the scientific assault on cancer. In fact, the scientists noted in a news release heralding the research, plans are under way for an earlystage clinical trial to test human dose tolerance to the compounds.
No word was mentioned on how such doses would be administered. Outliers wonders if the National Institutes of Health funds takeout?