These Ayurvedic herbs and foods, with their profound medicinal properties, offer a natural, holistic approach to reducing cancer risks
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In the realm of Ayurveda, ancient wisdom meets modern health challenges, offering holistic solutions that have stood the test of time. One of the profound contributions of Ayurveda is its potential role in cancer prevention, leveraging the natural potency of lesser-known herbs and foods. These botanical treasures, though not widely recognized, harbour remarkable properties that can fortify the body’s defences against cancer. Dr Monica B. Sood, CEO, Navjivan Health Services shares a list of ayurvedic herbs and foods that cut down cancer risks:
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- Ashwagandha (Withania somnifera)Often revered for its adaptogenic qualities, Ashwagandha is a powerhouse in combating oxidative stress. Its bioactive compounds, such as withaferin A, exhibit anti-cancer properties, particularly in inhibiting the growth of cancerous cells and inducing apoptosis. Regular consumption of Ashwagandha can enhance the body’s resilience to stress, which is a known factor in cancer proliferation.
- Guduchi (Tinospora cordifolia)Known as the “Amrita” or divine nectar in Ayurveda, Guduchi is a potent immunomodulator. It enhances the body’s innate and adaptive immunity, thereby playing a critical role in preventing cancer. Guduchi’s anti-inflammatory and antioxidant properties further contribute to its efficacy in reducing cancer risks.
- Kalmegh (Andrographis paniculata)This herb, often overshadowed by more commonly known Ayurvedic plants, is a potent cancer preventive agent. Andrographolide, the principal bioactive compound, has been found to inhibit the proliferation of cancer cells and enhance the immune response. Kalmegh’s ability to detoxify the liver also aids in reducing cancer risks.
- Manjistha (Rubia cordifolia)Renowned for its blood-purifying properties, Manjistha is a formidable ally in cancer prevention. Its anti-inflammatory and antioxidant actions help in neutralizing free radicals, thereby preventing cellular damage and mutations that lead to cancer.
- Shatavari (Asparagus racemosus)While widely recognized for its benefits to female health, Shatavari is also a potent anti-cancer herb. Its saponins exhibit anti-proliferative effects on cancer cells, particularly breast and ovarian cancers, making it a valuable addition to the cancer-preventive herbal repertoire.
- Turmeric (Curcuma longa)Known for its active compound curcumin, turmeric is a powerful anti-inflammatory and antioxidant agent. Curcumin has been extensively studied for its ability to prevent and treat various types of cancer by inhibiting cell growth and inducing cell death in cancerous cells.
- Amla (Emblica officinalis)Also known as Indian gooseberry, Amla is rich in Vitamin C and other antioxidants. It helps in reducing oxidative stress and inflammation, both of which are linked to cancer. Amla’s immune-boosting properties further support its role in cancer prevention.
- Lemon (Citrus limon)Lemons are abundant in Vitamin C and flavonoids, which have antioxidant and anticancer properties. Regular consumption of lemon can aid in detoxification, reduce oxidative stress, and boost the immune system, thereby lowering cancer risks.
- Ragi Flour (Eleusine coracana)This ancient grain is rich in dietary fiber, antioxidants, and phenolic compounds. Ragi flour helps in reducing inflammation and oxidative stress, both crucial in preventing cancer. Its high calcium content also supports overall health and well-being.
These Ayurvedic herbs and foods, with their profound medicinal properties, offer a natural, holistic approach to reducing cancer risks. Incorporating these elements into one’s lifestyle, under the guidance of a qualified Ayurvedic practitioner, can be a vital step towards a healthier, cancer-free life. The ancient science of Ayurveda continues to illuminate pathways to wellness, reminding us of the unparalleled wisdom embedded in nature.
