The bioactive compounds in these spices can work through multiple mechanisms:
Antioxidant Activity: They neutralize free radicals, reducing oxidative stress, which is linked to cancer development. Anti-inflammatory Properties: Chronic inflammation is a risk factor for cancer, and these spices can reduce inflammation. Induction of Apoptosis: They can promote the programmed death of cancer cells. Inhibition of Cell Proliferation: These compounds can slow down or stop the multiplication of cancer cells.
