Traditional wisdom in modern medicine: unveiling the anticancer efficacy of Northeastern Indian spices

IF 2.2 4区 医学 Q2 INTEGRATIVE & COMPLEMENTARY MEDICINE
Pranab Borah , Ayush Baral , Anirban Kumar Paul , Udayini Ray , Raju Bharalee , Hrishikesh Upadhyaya , Mayuri Chabukdhara , Akalesh Kumar Verma
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引用次数: 0

Abstract

Introduction

Spices, derived from plant products, contain distinct aromatic substances that enhance the ,flavour, taste, and overall quality of food. The rich diversity in flora, fauna, and culture in the Northeastern states of India is reflective of unique food habits. In addition to utilising wild edible plants in their cuisine, these communities incorporate certain plant species for food preservation and flavour enhancement in traditional food preparation.

Methods

This review aims to shed light on the often-overlooked anticancer properties of locally available spice plants. The focus is on identifying bioactive compounds within these plants that contribute to their potential health benefits. The study assesses the anticancer activities of crude extracts and bio-active compounds obtained from 17 spices against various types of cancer.

Results

Among 34 bioactive compounds from spices, 2-methoxycinnamaldehyde, thymoquinone, piperine and Isoegomaketone exhibit the highest anticancer activity. The primary mechanisms underlying the anticancer activities of these spices involve inducing apoptosis, inhibiting proliferation and metastasis, and modulating the expression of apoptotic genes, proteins, and associated pathways. Notably, specific bioactive compounds have yet to be reported for Pimpinella anisum L, Persicaria odorata (Lour) Sojak, Zanthoxylum acanthopodium DC, and Zanthoxylum armatum DC.

Conclusions

This comprehensive review contributes valuable insights for the identification and standardisation of active plant-based pharmaceutical ingredients with promising anticancer potentials.

Abstract Image

现代医学中的传统智慧:揭秘印度东北部香料的抗癌功效
导言香料源自植物产品,含有独特的芳香物质,能增强食物的风味、口感和整体质量。印度东北部各邦丰富多样的动植物和文化反映了其独特的饮食习惯。除了在烹饪中利用野生可食用植物外,这些社区还在传统食物制作过程中使用某些植物物种来保存食物和增强风味。本综述旨在揭示经常被忽视的当地香料植物的抗癌特性,重点是确定这些植物中具有潜在健康益处的生物活性化合物。结果在 34 种香料生物活性化合物中,2-甲氧基肉桂醛、胸腺醌、胡椒碱和 Isoegomaketone 的抗癌活性最高。这些香料抗癌活性的主要机制包括诱导细胞凋亡、抑制增殖和转移,以及调节凋亡基因、蛋白质和相关途径的表达。值得注意的是,Pimpinella anisum L、Persicaria odorata (Lour) Sojak、Zanthoxylum acanthopodium DC 和 Zanthoxylum armatum DC 的特定生物活性化合物尚未见报道。
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来源期刊
Journal of Herbal Medicine
Journal of Herbal Medicine INTEGRATIVE & COMPLEMENTARY MEDICINE-
CiteScore
3.90
自引率
0.00%
发文量
94
期刊介绍: The Journal of Herbal Medicine, the official journal of the National Institute of Medical Herbalists, is a peer reviewed journal which aims to serve its readers as an authoritative resource on the profession and practice of herbal medicine. The content areas of the journal reflect the interests of Medical Herbalists and other health professionals interested in the clinical and professional application of botanical medicines. The objective is to strengthen the research and educational base of herbal medicine with research papers in the form of case studies, original research articles and reviews, monographs, clinical trials and relevant in vitro studies. It also publishes policy statements, opinion pieces, book reviews, conference proceedings and profession related information such as pharmacovigilance reports providing an information source for not only the Herbal Practitioner but any Health professional with an interest in phytotherapy.
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