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2 articles for “Anticancer spices”
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Evaluation of Anticancer Property of Indian Culinary for Gastric and Oral Cancer
Abstract: Herbal formulations have gained the attention of scientists worldwide over the years as potential agents of therapeutic value for a number of ailments including cancer. In India, traditionally, herbs, herbal products, culinary and dietary ingredients have been used to cure various diseases. Indian cuisine is loaded with beneficiary ingredients like dalchini, Bay leaf, and spices like laung, elaichi, kalimirch, etc. With advancements in the techniques in herbal studies, isolation and …
Published in Research and Reviews: Journal of Oncology and Hematology · Vol. 12, Issue 1, 2023 · pp. 1–5 Read article
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A Review on Phytochemistry and Pharmacological Properties of Curcuma amada (Zingiberaceae)
Abstract: Plant has been employed in traditional medicine since ancient times. Curcuma amada Roxb. (Mango ginger), is a member of Zingiberaceae family and the Curcuma genus. It is a distinctive spice that shares a similar appearance with ginger but provides a raw mango taste. It is considered as a valuable plant in traditional medicine which plays a crucial function in both the food and pharmaceutical industries. Ayurveda and Unani medicinal traditions …
Published in Research & Reviews : Journal of Herbal Science · Vol. 13, Issue 3, 2024 · pp. 10–20 Read article