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5 Spices To Prevent Cancer: Use Them While Grilling Food

Try These Spices To Prevent Cancer

Freshly grilled food straight from the barbecue looks very delicious. These food are loved by many across the globe, but they may cause cancer. However, you can prevent cancer by using spices such as black pepper, cayenne pepper, cinnamon, oregano, and fennel

A house party or just a family get together, barbecues are a must. The smell of freshly grilled food can significantly increase the happiness. However, grilling food has its downside too. When you grill food, these get laden with heterocyclic amines (HCAs), a cancer-causing compound.1

But if you use certain spices on the food before grilling them, these spices may help prevent cancer.

1. Black Pepper

Black peppercorns, little bombs of flavor, are used by culinarians across the globe as taste enhancer. Black pepper contains a substance called piperine which has very strong antioxidative properties that can prevent the growth of cancerous stem cell.2

In addition to preventing cancer, black pepper can also improve metabolism, fight tooth decay, and regulate blood pressure.3

2. Cayenne Pepper

Red and spicy, cayenne pepper contains capsaicin which is known for its cancer-preventing abilities. Capsaicin attacks the pathways from where cancer cell may grow, thus inhibiting the growth of cancer cells.4

Cayenne pepper can also help relieve joint pain, lower back pain, and muscle pain. It may even improve your metabolism, lower blood pressure, and reduce hunger.5

3. Cinnamon

The best part about cinnamon is that you can use it to prepare the main dish, beverages, or delicious desserts. This wonderful spice is rich in cinnamaldehyde which can protect you against cancer.6 7

You can also benefit from cinnamon’s anti-inflammatory and anti-diabetic properties.8

4. Oregano

Not just a seasoning for pizza, oregano can be helpful in preventing the cancers too.9 Oregano is a rich source of carvacrol, a molecule that acts as a natural disinfectant and helps prevent cancer.10

Oregano can also be used to detoxify your body, improve cardiovascular health, speed up metabolism, and increase the production of white cells in the body.11

5. Fennel

Crunchy and a little sweet, fennel can add a distinct flavor to your cuisine. Fennel derives its aroma and unique flavor from anethole, a very powerful phytonutrient. This compound allows you to enjoy your grilled food without worrying about cancer.12

Fennel has other benefits too, it can improve your digestion, improve heart health, regulate blood pressure, and improve immunity.13


  • If you are not used to eating spices, consult your doctor before consuming any spice.
  • Your body may be allergic to certain spices. So seek professional medical advice to minimize the chances of any allergic reaction.
  • Immediately visit a doctor if you suffer from any problem after consuming any spice.

References   [ + ]

1. Chemicals in Meat Cooked at High Temperatures and Cancer Risk. National Cancer Institute.
2. Liver cancer. World Cancer Research Fund.
3. Singh, Mahesh Prasad, and Himadri Panda. Medicinal herbs with their formulations. Daya Books, 2005.
4. Surh, Young-Joon. “More than spice: capsaicin in hot chili peppers makes tumor cells commit suicide.” (2002): 1263-1265.
5. Ludy, Mary-Jon, George E. Moore, and Richard D. Mattes. “The effects of capsaicin and capsiate on energy balance: critical review and meta-analyses of studies in humans.” Chemical senses 37, no. 2 (2011): 103-121.
6. UACC researchers discover potential cancer-fighting properties in cinnamon. The University of Arizona Health Services.
7. Kwon, Ho-Keun, Ji-Sun Hwang, Jae-Seon So, Choong-Gu Lee, Anupama Sahoo, Jae-Ha Ryu, Won Kyung Jeon et al. “Cinnamon extract induces tumor cell death through inhibition of NFκB and AP1.” BMC cancer 10, no. 1 (2010): 392.
8. Jarvill-Taylor, Karalee J., Richard A. Anderson, and Donald J. Graves. “A hydroxychalcone derived from cinnamon functions as a mimetic for insulin in 3T3-L1 adipocytes.” Journal of the American College of Nutrition 20, no. 4 (2001): 327-336.
9. Savini, Isabella, Rosaria Arnone, Maria Valeria Catani, and Luciana Avigliano. “Origanum vulgare induces apoptosis in human colon cancer caco2 cells.” Nutrition and cancer 61, no. 3 (2009): 381-389.
10. Yin, Qing-hua, Feng-xiang Yan, Xu-Yu Zu, You-hua Wu, Xiao-ping Wu, Ming-chu Liao, Shu-wen Deng, Lei-lan Yin, and Ying-zhi Zhuang. “Anti-proliferative and pro-apoptotic effect of carvacrol on human hepatocellular carcinoma cell line HepG-2.” Cytotechnology 64, no. 1 (2012): 43-51.
11. Özdemir, B., A. Ekbul, N. B. Topal, E. Sarandöl, S. Sağ, K. H. C. Başer, J. Cordan et al. “Effects of Origanum onites on endothelial function and serum biochemical markers in hyperlipidaemic patients.” Journal of International Medical Research 36, no. 6 (2008): 1326-1334.
12. Chen, Ching Hui. “Anethole suppressed cell survival and induced apoptosis in human breast cancer cells independent of estrogen receptor status.” Phytomedicine 19, no. 8 (2012): 763-767.
13. Badgujar, Shamkant B., Vainav V. Patel, and Atmaram H. Bandivdekar. “Foeniculum vulgare Mill: a review of its botany, phytochemistry, pharmacology, contemporary application, and toxicology.” BioMed research international 2014 (2014).

Disclaimer: The content is purely informative and educational in nature and should not be construed as medical advice. Please use the content only in consultation with an appropriate certified medical or healthcare professional.