Chili and ginger tend to slash cancer risk in those who take these two flavoring agents.
A freshly prepared hot curry with the flavors of chili and ginger wafting from the pot can make many people’s day. Yet did you know that this food item contains the most powerful punch against carcinogenic tendencies.
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Both chili and ginger fight cancer and they contain compounds that have miraculously been shown to erase signs of cancer in individual with the affliction.
The study shows that whereas chili peppers were thought to promote tumor growth in the past, a combination of them with ginger has the opposite effect.
Ginger contains the pungent and strong kicking compound known as 6-gingerol. Ginger has always been a health food. It is thought to fight the common cold and reduce inflammation.
When 6-gingerol binds with capsaicin found in chili peppers it produces a strong compound that inhibits tumor growth. Mice that were prone to lung cancer were fed capsaicin or 6-gingerol or a mixture of both compounds.
While those fed just capasaicin developed lung tumors, those fed 6-gingerol developed half the number of tumors as the capsaicin-fed mice. As for those which were given both compounds, they comprised just 20% that developed cancer of the lungs.
This proves that ginger and chili pack a punch when it comes to cancer. The molecular effects of these two compounds were gone into in an in depth by the scientists. They found that ginger and chili together acted like a wonder drug that had anti-carcinogenic effects.
The study appears in ACS' Journal of Agricultural and Food Chemistry.