Researchers Find Health Benefits of Herbs, Spices

NEW ORLEANS — Ancient pharmacists may have been onto something – - evidence is growing herbs and spices are nature’s aspirins, containing natural agents to reduce inflammations that could lead to cancers.

Researchers point to the hottest spices as working the best, but they warned the secret is that a little of the hot stuff goes a long way.

Raj Vattan, a food researcher at Texas State University, said overuse of such common herbs as rosemary, thyme, curry and red pepper can make bacteria more resistant to treatment. But eaten in moderation, herbs and spices rich in antioxidants seem to reduce incidences of chronic diseases such as cancer, cardiovascular diseases and diabetes, he said.

Food researchers say advances in genetic biology are giving scientists new methods of enhancing antioxidants in food, but the exact mechanism of how the herbs and spices work — and what chemicals in the plants are responsible — isn’t fully understood.

Michael Wargovich, a researcher with the South Carolina Cancer Center at the University of South Carolina, said 15 scientific studies found daily consumption of aspirins or anti-inflammatory drugs were related to a 50 percent reduction in colon cancer. However, Wargovich noted aspirin and anti-inflammatory drugs can lead to ulcers and are toxic if overused.

Wargovich said plant-based anti-inflammatory compounds might provide an easier and cheaper way for people to obtain beneficial levels of anti-inflammatory agents than taking prescription drugs.

“Herbal supplements seem to be a rich source of such agents,” he said.

Wargovich said he has identified one chemical in tea that has reduced tumors in rats, and he is studying the effects on cancer cells of the herbs ginkgo biloba, American ginseng and a compound of milk thistle.

Some African herbs also have antimicrobial qualities that could help suppress tumors.

Wargovich said his research indicates Senegal mahogany — traditionally used in West Africa to treat malaria, diarrhea and menstrual cramps — may prove to have cancer-fighting properties more effective than many prescribed drugs.

Young-Joon Surh of South Korea’s Seoul University College of Pharmacy, said spicy bits of hot peppers, mustards and spices have also been shown to decrease the size of tumors in laboratory mice.

Surh has been studying wider uses for gingerol, the pungent ingredient in ginger; capsaisin, the chemical that makes hot peppers hot; and the spicy ingredient known as 6-methylthiohexyl isothiocyanate that gives the zip to wasabi, or Japanese horseradish.

He said the substances could be used to slow or prevent the early stages of cancer development.