Herbs That Pack an Anticancer Punch

Several commonly used culinary herbs have been identified by the National Cancer Institute as possessing compounds that protect us against cancer. These “defensive” herbs include those belonging to the onion, ginger, mint, and parsley families, as well as flax. Use them regularly to flavor soups, stews, sauces, dips, salad dressings, entrĂ©es, vegetables, and stir-fry dishes.
They contain a diversity of active phytochemicals (such as flavonoids, terpenoids, phthalides, and sulfur compounds) that can produce a serious punch, combating the proliferation of cancer cells.
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More than just candy

In ancient times herbs and spices were used to preserve foods. Their effectiveness in food preservation was the result of their potent antioxidant and antimicrobial properties. Ginger (Zingiber officinale) was one of the first Oriental spices to reach Europe. While ginger is indigenous to Southeast Asia, it is now widely cultivated in China, India, the United States, Australia, and the West Indies.
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