Herbs as antioxidants
Herbs are the roots, stems, leaves, flowers, or seeds of plants that have various uses, including dietary flavoring and health benefits. Many herbs possess antioxidant properties, which are being studied for their potential to prevent or combat cancer and alleviate the side effects of cancer treatments. Notable examples of antioxidant-rich herbs include oregano, milk thistle, thyme, and turmeric, among others. These herbs are often used in conjunction with standard treatments for various cancers, such as breast and colon cancer. The antioxidants found in herbs, including compounds like flavonoids and polyphenols, work by neutralizing free radicals—unstable molecules that can cause cell damage and are linked to degenerative diseases. While incorporating herbs into a diet poses minimal risk, concentrated forms should be approached with caution, and it's advisable for patients to consult healthcare professionals to avoid interactions with conventional drugs. Pregnant and lactating women should be particularly careful when considering herbal remedies. Overall, herbs offer a promising avenue for enhancing health and supporting cancer treatment, but informed usage is essential.
Subject Terms
Herbs as antioxidants
DEFINITION: Herbs are roots, stems, leaves, flowers, or seeds of plants used for dietary (flavoring), health (preventive and therapeutic), and other purposes. The antioxidant properties of some compounds in herbs are being investigated for their ability to prevent or fight cancer, as well as treat and lessen the side effects of cancer treatments. Examples of antioxidant herbs include oregano, milk thistle, thyme, rose hips, rosemary, garlic, saw palmetto, cat’s claw, and turmeric.
Cancers treated or prevented: Used in combination with standard for various cancers such as breast cancer, colon cancer, endometrial cancer, leukemia, and mutagenesis caused by smoking, exhaust fumes, and exposure to other carcinogens
Delivery routes: Oral in the form of capsules or powders or as decoctions (extracts) or infusions; dietary in their naturally occurring forms, such as leaves, seeds, berries, and bark; topical as oils, ointments, and tinctures
How these agents work: Studies indicate that a plant-based diet can reduce the risk of many cancers. Researchers have found that many of the common herbs used as natural flavor additives to food are a very rich source of antioxidants, a class of compounds that assist in neutralizing free radicals and thereby preventing damage to the cells in the body. Free radicals are species generated by normal cell metabolism and by the action of environmental pollutants such as cigarette smoke and pesticides that cause tissue damage. The damage caused by free radicals is thought to be a precursor to degenerative diseases such as cancer. It has been postulated that the therapeutic effect of herbs is mediated by the high concentration of antioxidants present in them.
Many herbs are being tested in controlled studies for their anticancer properties and for supplementing standard chemotherapeutic regimens. Most of the herbs' antioxidant benefits are attributed to compounds called isoflavones, polyphenols, flavonoids, lignans, and sulfur-containing compounds. These compounds act synergistically, conferring a composite benefit more significant than any single component.
Some examples of herbs and their cancer-fighting powers include basil, whose anti-cancer flavonoids are recommended by the American Institute for Cancer Research (AICR). The AICR also recommends rosemary for its carnosol, a phytochemical that has been shown to slow the proliferation of cancer cells, increase immune system response, and regulate cancer hormones. For similar reasons, the AICR promotes the use of thyme, which contains the phytochemical terpenoid, mint, which contains perillyl alcohol, and parsley, which contains apigenin.
Side effects: Using herbs in their natural form as flavor enhancers in the diet has the lowest risk of side effects. Although herbs have great potential health benefits, it is important to exercise caution when using them in a concentrated form to treat serious illnesses. Patients should learn about these preventive therapies and consult with their physicians to avoid harmful interactions with standard chemotherapeutic drugs. Pregnant and lactating women should exercise special caution when using herbal remedies.
“Cancer and Food: Five Herbs That Could Reduce Risk.” OSUCCC, 21 July 2023, cancer.osu.edu/blog/five-herbs-that-could-reduce-risk. Accessed 24 June 2024.
Chun, Christina. “Best Anti-Cancer Supplements: Ginger, Garlic, and More.” Healthline, 18 Sept. 2018, www.healthline.com/health/anti-cancer-supplements. Accessed 24 June 2024.
Kaefer, Christine. “Herbs and Spices in Cancer Prevention and Treatment - Herbal Medicine.” NCBI, 2011, www.ncbi.nlm.nih.gov/books/NBK92774. Accessed 24 June 2024.