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

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.