Saffron passes lab test
Tuesday August 23rd, 2011
The yellow spice saffron may help to prevent liver cancer, researchers reported yesterday.
The
spice is widely reputed to have medicinal properties and has attracted
interest because of its chemical constituents.
Now doctors in the United Arab Emirates say they have laboratory evidence of how it could protect the liver.
The findings, reported in the journal Hepatology, involved laboratory rats.
The animals were exposed to a cancer causing substance called DEN - found in tobacco smoke, petrol and some cosmetics.
Animals fed high doses of saffron showed no sign of developing cancer and when the spice was given early seemed to enjoy protection against liver damage, according to Professor Amr Amin, of the United Arab Emirates University.
He said: "In the fight against cancer, there has been much interest in chemopreventive properties of natural herbs and plants. With limited treatment options, approaches that prevent cancer development are among the best strategies to protect against the disease.”
He added: "Our findings suggest that saffron provides an anti-cancer protective effect by promoting cell death, inhibiting proliferation of cancerous cells, and blocking inflammation.
“Further investigation of saffron extract and its mechanism of action is currently under way.”
Tags: Alternative Therapy | Asia | Cancer | Diet & Food | Internal Medicine
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