Anti cancer potentials of indian spices - a scientific appraisal

Glossary definitions and references:

Scientific and Ayurvedic Glossary list for “Anti cancer potentials of indian spices - a scientific appraisal”. This list explains important keywords that occur in this article and links it to the glossary for a better understanding of that concept in the context of Ayurveda and other topics.

1) Cancer:
Cancer, a leading cause of death worldwide, particularly in developing countries, involves uncontrolled cell division and is the central focus of this article, which explores anticancer potentials of Indian spices used in traditional dishes.

2) Indian:
Indian spices, such as Crocus sativus (saffron) and Curcuma longa (turmeric), are studied for their anticancer properties, emphasizing India's role as a hub for spice cultivation and its deep-rooted traditions in Ayurvedic medicine.

3) Drug:
Drugs for cancer treatment include chemotherapeutic and immuno-enhancing agents. The article explores natural drugs from Indian spices, supported by scientific studies, as potential anticancer agents that could be more accessible and have fewer side effects.

4) Death:
Death, particularly from cancer, is a major global health issue addressed in the article. It underscores the urgency for new treatments and the potential for traditional Indian spices to offer preventative measures against cancerous mortality.

5) Garlic:
Garlic (Allium sativum) is highlighted for its anticancer properties, including compounds that inhibit tumor growth and metastasis, positioning it as a viable supplementary therapy for cancers like prostate cancer.

6) Science (Scientific):
Scientific research supports the claims that Indian spices have anticancer properties. The article systematically reviews evidence-based studies to validate traditional knowledge with scientific rigor.

7) India:
India, known as 'the home of spices,' has a rich tradition of using spices in cuisine and medicine. The article emphasizes India's contributions to global health through its biodiversity and cultural heritage.

8) Curcuma longa:
Curcuma longa (turmeric) contains curcumin, which has potent anticancer properties. It modulates multiple biological pathways, including those involved in inflammation and apoptosis, making it a significant focus of the article.

9) Piper longum:
Piper longum (long pepper) and its compound piperine exhibit anticancer activities, such as cytotoxic effects on cancer cells and inhibition of tumor growth, as discussed in the article.

10) Allium sativum:
Allium sativum (garlic) is studied for its anticancer effects, including compounds that reduce tumor growth and promote cancer cell apoptosis, making it a vital topic in the article.

11) Crocus sativus:
Crocus sativus (saffron) is noted for its anticancer potential, with studies showing its ability to increase lifespan and inhibit cancer cell growth, highlighting its medicinal value.

12) Ayurveda (Ayus-veda):
Ayurveda, the ancient Indian medical system, provides the historical context for the use of spices like turmeric and saffron in cancer prevention and treatment, as explored in the article.

13) Disease:
Disease, particularly cancer, is the primary focus of the article. It discusses how lifestyle and environmental factors contribute to cancer and how Indian spices may offer preventative benefits.

14) Animal:
Animal models are used in various studies mentioned in the article to test the anticancer effects of Indian spices, providing preclinical evidence of their efficacy.

15) Food:
Food, especially traditional Indian cuisine rich in spices, is discussed as a potential means of cancer prevention, emphasizing the health benefits of incorporating these spices into daily diets.

16) Zingiber officinale:
Zingiber officinale (ginger) is reviewed for its anticancer properties, including its ability to inhibit cancer cell growth and modulate molecular targets, making it a significant spice in cancer research.

17) Fenugreek:
Fenugreek (Trigonella foenum) seeds show cytotoxic effects on cancer cells while sparing normal cells, highlighting its potential as an anticancer agent, as discussed in the article.

18) Medicine:
Medicine, particularly complementary and alternative medicine, is explored in the article to highlight the potential of Indian spices as natural anticancer agents, aligning with Ayurvedic practices.

19) Diet:
Diet, enriched with Indian spices, is recommended in the article for its potential cancer-preventive properties, suggesting that daily consumption of these spices can be beneficial.

20) Rasashastra (Rasa-shastra, Rasasastra):
Rasashastra, a branch of Ayurveda dealing with alchemy and medicinal preparations, is represented by the author, who aims to bridge traditional knowledge with modern scientific research on anticancer spices.

21) Jatiphala (Jati-phala):
Jatiphala (nutmeg) is discussed for its methanol extract's anticancer effects, particularly against leukemia cells, showcasing another spice with potential medicinal benefits.

22) Substance:
Substance, referring to bioactive compounds in spices like curcumin and eugenol, is a key theme. These substances are investigated for their roles in inhibiting cancer cell growth and inducing apoptosis.

23) Turmeric:
Turmeric (Curcuma longa) is emphasized for its curcumin content, which has antioxidant, anti-inflammatory, and anticancer properties, making it a crucial spice in cancer prevention.

24) Swelling:
Swelling, often linked to inflammation, is another target for anticancer spices like curcumin from turmeric, which modulates inflammatory pathways to reduce cancer risk.

25) Shunthi (Sunthi, Sumthi, Shumthi):
Shunthi (ginger) is reviewed for its anticancer properties, including the inhibition of critical molecular targets and reduction of inflammation, reinforcing its medicinal value.

26) Lashuna (Lasuna):
Lashuna (garlic) is highlighted for its organosulfur compounds, which inhibit cancer cell growth and metastasis, suggesting its potential as a supplementary anticancer therapy.

27) Haridra:
Haridra (turmeric) contains curcumin, which has shown significant anticancer properties by modulating various biological pathways, making it a focal point in the article.

28) Methane:
Methane, in the context of curcumin (diferuloyl methane), is discussed for its structural role in antioxidative and anticancer activities, demonstrating the complex chemistry of medicinal spices.

29) Arbuda:
Arbuda, an ancient Ayurvedic term for tumors, is used to link traditional descriptions of cancer with modern scientific understandings, showing the historical depth of Ayurvedic medicine.

30) Punjab:
Punjab, the location of Desh Bhagat University where the research was conducted, highlights the regional contribution to global cancer research through the study of Indian spices.

31) Bhagat:
Bhagat, referring to Desh Bhagat University, emphasizes the academic and research environment contributing to the study of the anticancer potentials of Indian spices.

32) Family:
Family is recommended to include anticancer spices in their daily diet to improve health and potentially prevent cancer, emphasizing the article's focus on practical, everyday applications.

33) Nature:
Nature, referring to natural products like Indian spices, is central to the article's theme of exploring plant-based anticancer agents with fewer side effects than synthetic drugs.

34) Kappa:
Kappa, in the context of NF-kappa B, is a molecular target affected by anticancer spices like ginger, demonstrating the biochemical pathways through which these spices exert their effects.

35) Kesar:
Kesar (saffron) is studied for its anticancer properties, including compounds like crocetin that inhibit cancer cell growth and promote apoptosis, making it a valuable medicinal spice.

36) Human body:
Human body cells, which can become cancerous due to abnormal division, are the focus of the article's exploration of how spices can modulate biological pathways to prevent or treat cancer.

37) Pharmacological:
Pharmacological effects of spices like eugenol and piperine are discussed in terms of their anticancer properties, showcasing the medicinal potential of these common culinary ingredients.

38) Atharvaveda (Atharva-Veda):
Atharva-Veda references the earliest mention of neoplasia (cancer) in ancient Indian texts, linking traditional Ayurvedic knowledge with modern cancer research explored in the article.

39) Pharmacology:
Pharmacology of spices is reviewed, including studies on their bioactive compounds and mechanisms of action against cancer cells, merging traditional use with scientific validation.

40) Inflammation:
Inflammation, a key factor in cancer development, is targeted by spices like turmeric and ginger, which possess anti-inflammatory properties that contribute to their anticancer effects.

41) Discussion:
Discussion in the article revolves around scientific studies and evidence supporting the anticancer properties of Indian spices, aiming to integrate traditional knowledge with contemporary research.

42) Samhita:
Samhita period texts by ancient Ayurvedic practitioners like Charak and Sushrut are mentioned, demonstrating historical awareness of cancer and its management using medicinal herbs and spices.

43) Asadhya:
Asadhya Vrana, a term from Ayurvedic texts referring to incurable wounds or cancers, highlights the historical context in which ancient practitioners understood and addressed malignant disorders.

44) Vrana:
Vrana, meaning wound or ulcer, is used in Ayurvedic texts to describe certain cancerous conditions, linking traditional medical terminology with modern understandings of neoplastic diseases.

45) Aroma (A-roma):
Aroma, contributed by spices like cloves and turmeric, adds to the appeal of food while offering health benefits, making their inclusion in daily diet a practical approach for cancer prevention.

46) Ayus (Ayush):
Ayush, representing traditional Indian systems of medicine including Ayurveda, underpins the article's emphasis on integrating ancient medical wisdom with modern scientific research for cancer prevention.

47) Veda:
Veda, as in Atharva-Veda, provides the foundational texts of Ayurveda, which contain early references to cancer, demonstrating the long historical continuity of Ayurvedic medical knowledge.

48) Kali:
Kali (black pepper) is reviewed for its anticancer properties, including studies showing its ability to suppress lung cancer development and inhibit cancer cell proliferation, making it a significant spice for study.

49) Pain:
Pain is discussed as a symptom associated with cancerous growths, and some spices, due to their analgesic properties, also help in managing pain associated with cancer.

50) Pir:
Peer-reviewed studies form the basis of the article's scientific appraisal, ensuring the reliability and validity of the claims made about the anticancer properties of Indian spices.