An Overview of the Spices Used for the Prevention and Potential Treatment of Gastric Cancer.

Kostelecka, Katarzyna; Bryliński, Łukasz; Komar, Olga; Michalczyk, Justyna; Miłosz, Agata; Biłogras, Jan; Woliński, Filip; Forma, Alicja; Baj, Jacek

Simple Summary: Despite the significant improvements in the diagnosis and therapeutic strategies for gastric cancer, this malignancy still remains one of the most prevalent worldwide, with a significant mortality rate. Recently, the number of studies concerning herbal medicine and its use in various cancers has increased significantly. For example, there has been research focusing on its applications alone or in combination with other therapeutic strategies, such as chemotherapy. Therefore, because of the continuous research on newer spices, we aimed to summarize the current knowledge regarding the application of herbal medicine in gastric cancer patients, taking into account their potential as a part of potential cancer therapy. Besides providing a summary of the potential alternative therapeutic approaches for gastric cancer, the findings of this paper might provide insight into further research directions. Gastric cancer (GC) ranks third in terms of cancer-related deaths and is the fifth most commonly diagnosed type of cancer. Its risk factors include Helicobacter pylori infection, Epstein–Barr virus infection, the consumption of broiled and charbroiled animal meats, salt-preserved and smoke-enhanced foods, alcohol drinking, tobacco smoking, exposure to ionizing radiation, and positive family history. The limited effectiveness of conventional therapies and the widespread risk factors of GC encourage the search for new methods of treatment and prevention. In the quest for cheap and commonly available medications, numerous studies focus on herbal medicine, traditional brews, and spices. In this review, we outline the potential use of spices, including turmeric, ginger, garlic, black cumin, chili pepper, saffron, black pepper, rosemary, galangal, coriander, wasabi, cinnamon, oregano, cardamom, fenugreek, caraway, clove, dill, thyme, Piper sarmentosum, basil, as well as the compounds they contain, in the prevention and treatment of GC. We present the potential molecular mechanisms responsible for the effectivity of a given seasoning substance and their impact on GC cells. We discuss their potential effects on proliferation, apoptosis, and migration. For most of the spices discussed, we also outline the unavailability and side effects of their use.

STOMACH tumors; GARLIC; HOT peppers; APOPTOSIS; FUNCTIONAL foods; PHYTOCHEMICALS; ROSEMARY; PLANT extracts; CINNAMON; THYMES; GINGER; TURMERIC; SPICES; OREGANO; MOLECULAR biology

Cancers, 2024, Vol 16, Issue 8, p1611

2072-6694

Academic Journal

10.3390/cancers16081611