Spices in diet may enhance blood cancer therapy reduce treatment related side effects

Cancer specific therapies are formulated and used to treat a variety of cancers, including blood cancer. Retinoic acid is clinically used for the treatment of certain blood cancer. Retinoic acid is also part of human diet. In such situation there is a need to monitor intake of retinoic acid during treatment. Excess retinoic acid causes bone thinning, diarrhea, vomiting and liver damage. These therapies associated with side effects such as lack of required sensitive to drugs, drug toxicities and drug resistance. The common side effects are constipation, diarrhea, fatigue, loss of appetite, loss of taste, nausea and vomiting. Nutrition plays a key role in managing side effects such as proper nutrition support, plant-based proteins, healthy fats, carbohydrates, vitamins, and minerals. From ancient times spices are incorporated in human diet because of it medicinal benefits.

In Asian countries mushrooms are included on diet of cancer patients but not spices. There is a lack of scientific knowledge that put together the benefits of spices in cancer patients undergoing treatments. The PubMed literature search was performed and summarized the findings.

Curcumin, the active compound of spice turmeric, exhibit cancer prevention, anticancer and anti-metastatic activity. The inclusion of turmeric in diet may sensitize blood cancer cells to drug therapy, radiotherapy and immunotherapies. For example, curcumin enhanced the differentiation of promyelocytic leukemia, exhibit anticancer activity against human chronic myeloid leukemia, human B-cell lymphoma and prevented the development of drug resistance in these cells. Prevent the development of cancer cell drug resistance. Turmeric prevents muscle loss and has anti-inflammatory activity. Spices enhance the shelf-life, presentation of food, increase appetite, taste, improve digestion and absorption of nutrients. Ginger is useful in controlling nausea and vomiting. Cinnamon, cumin, fennel, coriander, and cardamom are useful in easing constipation. Spices are rich sources of polyphenols that activate T-cells that destroy cancer cells and sensitize cancer cells to other treatments by reducing inflammatory cytokines IL-6, IL-1, and TNF, prevents cancer metastasis.

The inclusion of spices in patient diet during cancer treatment may improve overall wellbeing. Reduce treatment related side effects, such as loss of appetite, improved digestion, reduced inflammation, less hair/muscle loss, enhanced immune function and lower infections. There are many spices that prevent cancer, anti-microbial, improves immunity, are anti-inflammatory and modulate gut microbiota. Clinical trials to be conducted to ascertain the efficacy of spice combinations in diet for specific cancer treatment.