SPICES COULD BOOST BREAST HEALTH
Researchers from the University of Michigan report that curcumin (found in turmeric), and piperine (found in black peppers), may reduce the risk of breast cancer formation by stopping the growth of the stem cells that spawn the tumours. The research, conducted in vitro, is apparently the first to suggest these dietary compounds could reduce the risk of cancer by targeting stem cells. The researchers also found that normal, non-cancerous stem cells were unaffected by the compounds, which appeared to selectively target the cancer stem cells. The researchers used doses equivalent to 20 times the potency of what could be consumed through the diet. These potencies are, however, attainable from dietary supplements. But because the research is in vitro and relatively preliminary, the researchers cautioned against adding curcumin or piperine supplements to the diet. The study results are published in Breast Cancer Research and Treatment.