Conscious Choice: Herbs to Prevent Cancer

February 2001 | Herbs for Health

Herbs to Prevent Cancer

by Meg McGowan

The more we learn about cancer, the more unlikely it seems that we will find a single cure for the many manifestations of this multifaceted disease. Information about preventative measures, however, continues to emerge with promising points of light. Plants in general appear to play a pivotal protective role, filtering out toxins as they flourish in the natural environment and similarly supporting our bodies when we ingest their life force or absorb it through our skin.

"If I had to take just one supplement for my health, it would be Kyolic garlic," states James F. Balch in 10 Natural Remedies That Can Save Your Life (Main Street, 1999). Alliums, which include garlic (Allium sativum), onions (A. cepa), wild onions (A. sibiricum), leeks (A. porrum), chives (A. schoenoprasum), shallots (A. ascalonicum), ramsons (A. ursinum), and scallions (A. fistulosum), provide a wide range of health benefits. All are believed to have some protective benefits against cancer. Garlic, the most potent member of the allium family, has been the subject of numerous studies for its cancer-preventing benefits. Though some studies have focused only on allicin or diallyl sulfide, two isolated components of garlic, the whole clove also includes powerful antioxidants — vitamins A, C, and E, and selenium — as well as myriad other constituents, many as yet unidentified. Balch notes that "the Memorial Sloan-Kettering Cancer Center in New York has found that garlic inhibits the growth of cancer cells in the laboratory." Other studies have found that garlic may provide protection against stomach, colon, esophageal, and breast cancers.

Green tea (Camellia sinensis syn. Thea sinensis) is cited by Earl Mindell in Dr. Earl Mindell’s Secrets of Natural Health (Keats, 2000) as offering protection against breast, lung, colon, liver, intestinal, skin, and stomach cancers. Like garlic, green tea is linked to many overall health benefits in addition to its growing reputation as a cancer-preventative. While the full scope of its actions is not fully understood, research has shown that the powerful antioxidants in green tea are key. A polyphenol is one type of bioflavonoide, which acts as an antioxidant. As Mindell explains, "About half of the polyphenols in green tea are epigallocatechin gallate (EGCG), the most biologically active polyphenol. Other ingredients in green tea include the amino acid theanine, carotenoids, chlorophyll, and the proanthocyanidins also found in grapeseed extract, pine bark, bilberry, and ginkgo" (herbs that are also considered to have cancer-preventive properties). Mindell recommends consuming a cup or two of green tea per day, because of the caffeine content — approximately half that of coffee. For more aggressive treatment or prevention, he suggests using a green tea extract. In his opinion, "replacing coffee with green tea might be one of the healthiest moves you could make."

Turmeric (Curcuma longa syn. C. domestica) is well known as a cooking spice that adds a bite to dishes such as curry, but it may gain far more notoriety for its anti-cancer properties. Kathy Keville, in Herbs for Health and Healing (St. Martin’s, 1996), cites a study conducted at the National Institute of Nutrition in Hyderabad, India, in which daily doses of turmeric were consumed by chronic smokers — with profound results: "Their bodies converted and eliminated three to eight times more carcinogens than smokers who did not eat this spice." Robyn Landis in her book Herbal Defense, states "it is estimated that 500 milligrams (less than one-half teaspoon) of turmeric per day in the diet could eliminate DNA damage characteristic to the development of cancer. Another recent study reported a 68 percent reduction of cancer in animals following treatment with cucumin [one of the active components of turmeric]."

Keville also notes that according to researchers at Rutgers University in New Jersey, regular use of culinary herbs such as thyme (Thymus vulgaris), basil (Ocimum basilicum), as well as turmeric may reduce the risk of cancer. This supports a hypothesis suggested by Robin Keuneke, author of Total Breast Health. Korean, Thai, and Japanese women all have significantly lower rates of breast cancer than American women. Women in Thailand, however, have the lowest incidence of breast cancer among Asian women. The variable, Keuneke believes, is the incredible variety of cooking herbs they use on a regular basis.

Besides bringing the flavor of eternal summer to the table, basil boasts significant levels of antioxidant vitamins A and C. It is also considered an immune stimulant. According to The American Pharmaceutical Association Practical Guide to Natural Medicines by Andrea Pierce (Stonesong, 1999), "in a test-tube study of spices and vegetables, basil leaves performed well enough to be classified as‘protective’ against carcinogenesis (cancer formation)." The best bets for flavorful basil — fresh, frozen or preserved in pesto — are likely to offer the greatest protective benefits as well.

Red clover flower (Trifolium pratense) has been used throughout the world as a treatment for cancer. It has recently, however, received a nod from the National Cancer Institute (NCI). Michael Castleman, in The Healing Herbs (Rodale, 1991), notes that NCI researchers confirmed the presence of "four antitumor compounds, including daidzein and genistein. Red clover also possesses antioxidant properties in the form of tocopherol, a form of vitamin E. Although red clover is considered to be a generally safe herb, Castleman cautions that it should not be used by women who are pregnant or nursing, or by those who have a history of heart disease, stroke, thromboembolism, thrombophlebitis or estrogen-dependent tumors.

Licorice root (Glycyrrhiza glabra) offers cancer protection in two ways. It functions as an immune system stimulant, and the presence of triterpenoids deter development of precancerous cells. Unlike red clover, licorice is proving to be particularly effective in protecting against estrogen-sensitive cancers. "Animal studies show licorice may prevent breast cancer by triggering liver enzymes that reduce tumor-promoting estrogens," according to Landis in Herbal Defense. Licorice should not be used by those with high blood pressure. Side effects such as fatigue, headaches, and swelling can be avoided by using small amounts of the whole herb rather than concentrated doses.

Landis also endorses echinacea (Echinacea angustifolia & E. purpurea) for tonic use. She contends that cautions against extended use of echinacea resulted from the misinterpretation of a German study. Her well-supported conclusion is that the wide spectrum of immune system activity enhanced by echinacea "suggest[s] valuable long-term effects that may potentially keep cancer as well as infection at bay." Her recommendation is six-month cycles of one or two tonic herbs at a time for ongoing nourishment of the body’s major systems. Other tonic herbs that may protect against cancer include ligusticum (Ligusticum lucidum) — which works in synergy with astragalus (Astragalus membranaceous), another tonic herb, fo-ti (Polygonum multiflorum) and codonopsis (Codonopsis pilosula).

Our quest for health often seems to be a continual battle against the onslaught of life in the world as it exists today. The freedom of taking personal responsibility for our health can sometimes carry a backlash — a sense of shame, of blaming oneself when illness strikes. The backlash is a part of an old paradigm. It is a form of judgment based on the belief that there are clearly defined choices: right or wrong, good or bad. Certain food issues may need to be resolved at an emotional level before healthier food choices can be satisfying to the whole person, not just the physical body. As we shift ourselves, we are shifting the world. Gradually we are changing large societal patterns to be more hospitable to health than to disease.

DISCLAIMER: Choosing a holistic approach to medicine means choosing personal responsibility for your health care. Herbs for Health offers a doorway through which to enter the realm of herbal healing, an invitation to further investigation on the part of the reader. It is in no way intended as a substitute for advice from a health care practitioner.

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