Flavoring Agents Used in Indian Cooking and Their Anticarcinogenic Properties

Abstract

Spices are mainly used for taste and flavor. Mostly all Indian spices are associated with home remedies. Theywere mainly used for indigestion, chronic diarrhea, common cold, blood pressure, blood sugar. Majority ofthese spices are rich sources of flavonoids. Some epidemiological and experimental studies suggest that havesome protective role against cancer. Further investigation is required to find the role of individual spice .Detailedstudy of their mechanism of actions is needed to find out at which stage these chemopreventive agents modulateor reverse the process of carcinogenesis. Thus there is a long way to go before scientific validation of the role offlavoring agents of cancer can be achieved.