How Well Do You Know Herbs?

By Alan Peterson, M.D.

There was a recent article in the American Institute for Cancer Research Newsletter that I would like to share with you.

Many scientists believe that using even a small amount of herbs in cooking might provide phytochemicals that can potentially fight cancer.  Fresh herbs seem to be better because they are the most flavorful and contain the most phytochemicals, but dried herbs are still potent. 

Turmeric is an essential ingredient in curry dishes.  This herb contains the yellow pigment curcumin.  Curcumin tends to stay in the GI tract, where it appears to block the release of damaging substances that can switch on cell growth, resulting colon polyps and possibly colon cancer.  In cell studies, curcumin has slowed the growth of prostate cancer cells.

Rosemary is derived from the needle-like leaves of this pine-scented herb containing carnosol.  This is a strong antioxidant.  It may help guard against breast cancer by detoxifying substances that can start the cancer process.  It may also protect against skin and lung cancers.  Associated for centuries with memory, this herb can be used in soups and stews and roasted chicken, fish or vegetables.

Oregano has minute amounts of farnesol a phytochemical that can block the growth of a fast growing skin cancer --- at least in mice.  This herb also contains quercetin, a strong antioxidant that may be especially protective against breast, ovarian, and endometrial cancers.  It is particularly good in Mexican or Italian dishes, with chili, garlic, tomatoes and onions.

Ginger is listed by the National Cancer Institute as one of the foods with the strongest anti-cancer activity.  The pungency in the fresh herb comes from gingerol.  When dried, zingerone is formed.  Both phytochemicals have antioxidant and anti-inflammatory effects.  They are believed to suppress the growth of cancer cells.  It is used fresh in many Asian dishes.

Parsley is another herb singled out by the National Cancer Institute for its anti-cancer effect.  It has a faint-subtle flavor.  It is rich in polyacetylenes that can protect against certain carcinogens found in tobacco smoke.  (These are certainly not active enough to prevent lung cancer in a smoker.)  It also helps to regulate the body’s production of prostaglandins, a substance that is a powerful tumor promoter.  The leaves of this plant are excellent in tomato sauces, salad dressings, and most vegetables.