Ancient and Traditional Foods, Plants, Herbs, and Spices in Cancer Prevention and Treatment

For thousands of years, various foods, herbs, and spices have been used to treat or prevent diseases. This practice has been documented in ancient civilizations such as Egypt, the Middle East, China, and India. These cultures have left behind records of cultivating and preparing herbs and botanicals for medicinal purposes. Some of these plants have never been seen in European cultures, highlighting the rich diversity of traditional medicine.

Despite the long history of using foods, herbs, and spices for health, there are still many questions about their scientific evidence in modern medicine. Over the past few decades, significant advances in scientific techniques have allowed researchers to examine the composition and applications of these traditional cures. Modern science has also led to the investigation of herbs, spices, and botanicals beyond their traditional uses, such as exploring their anti-cancer properties or toxicity through high-throughput screening.

Techniques used in these investigations include molecular biology, cellular biochemistry, physiology, endocrinology, and medical imaging. However, much of the information on the scientific basis or applications of traditional foods, herbs, spices, and botanicals is scattered across various sources. The widespread applicability of these foods or botanicals is rarely described, and cautionary notes on toxicity are often overlooked.

Ancient and Traditional Foods, Plants, Herbs, and Spices used in Cancer aims to address these gaps by providing an evidence-based approach to describing the usage and applications of traditional foods and botanicals in cancer prevention and treatment. This book contains chapters on biomedical research related to cancer studies, including the extraction and analysis of active agents, in vitro studies, pre-clinical investigations in animals, and clinical studies. It bridges modern-day sciences with historical backgrounds related to foods and plants, making it a valuable resource for oncologists, physicians, health scientists, healthcare workers, pharmacologists, and research scientists.

With contributions from leading international experts, including those from world-renowned institutions, this book offers a comprehensive look at the role of traditional foods, herbs, and spices in cancer prevention and treatment. It is an essential reference for anyone interested in exploring the potential of natural remedies in modern medicine.