Ayurveda in cancer treatment: 6 herbs that help to reduce risks
Ayurvedic treatment for cancer: With the recent report that AIIMS plans to partner with the Central Council for Research in Ayurveda and Ayurvedic Sciences of the Ayurveda Institute of All India to explore the possibility of treating cancer with Ayurvedic medicines, this is giving hope to many who are changing. To Ayurveda for an alternative treatment. Ayurveda, as we all know, has successfully treated various health problems of people for centuries. While many say it also has the power to cure cancer, medical experts disagree with the lack of scientific research. However, various health organizations have reduced the side effects in their treatment along with Ayurveda, radiation therapy, and chemotherapy. A pilot study by Aims found that Ayurvedic medications significantly reduced side effects in breast cancer patients.
Ayurveda originated in India 5000 years ago, but modern science and allopathy now believe in its principle and more research is being done on ancient herbs and natural remedies. Many health centers and universities incorporate Ayurveda into their programs to combat the increase in infectious diseases. All medical experts believe that prevention is better than cure and that Ayurveda provides a path to a healthy lifestyle. Ayurveda views health as the perfect balance between mind, body, and consciousness. To achieve this, it encourages daily exercise, emotional balance, and a healthy diet. It is a great way to prevent many lifestyle-related diseases.
Ayurveda recommends many herbs for cancer prevention and there is an increase in scientific studies supporting this ancient knowledge. Here are some common herbs that have been shown to have anti-cancer properties.
Amla Ayurvedic Super Food. It is one of the richest sources of vitamin C and contains quercetin, filambolic compounds, gallic acid, tannins, flavonoids, pectin, and various polyphenolic compounds that make it the king of rejuvenation. Three decades of scientific research has shown that the traditional use of acid is correct. Laboratory tests of the acidic extract have shown its ability to kill and inhibit the growth of cancer cells without harming healthy cells.
Garlic contains sulfur, arginine, flavonoids, and selenium. The bioactive compounds in garlic are formed from allicin when the bulb is cut or crushed. The European Prospective Investigation into Cancer and Nutrition (EPIC), an ongoing multinational study in 10 countries, has shown a positive link between garlic and onion consumption and reduced risk of cancer. Studies in the US, China, and France have shown that garlic consumption is associated with a lower risk of cancer. Garlic is an antibacterial agent capable of inhibiting the formation and activation of carcinogens. The World Health Organization recommends at least 2-5 grams or one bulb of garlic per day for adults.
Haldi is one of the most researched herbs for its anti-cancer properties. This is due to its antioxidant, analgesic, anti-inflammatory, and antiseptic values. The main component of turmeric is curcumin, which scavenges powerful antioxidant free radicals and inhibits the growth of cancer cells. Almost 2,000 published scientific articles show that curcumin has the ability to kill cancer cells without harming healthy cells.
Also, know that Indian ginseng helps the body deal with stress in Ayurveda. Its anticancer value was discovered 40 years ago when researchers isolated a crystalline steroid compound (Vitoferrin A) from this herb. Additional research on these extracts from the ashwagandha leaf has shown that they can kill cancer cells.
Commonly known as Tulsi in India, this sacred herb is famous for its healing power. It is used to improve immunity and fight stress. Research has shown that it has anti-inflammatory, analgesic, anti-diabetic, and anti-stress properties. Studies show that the phytochemicals in basil increase antioxidant activity, alter gene expression, destroy cancer cells, and prevent chemically-induced lung, liver, mouth, and skin cancers.
The medicinal use of ginger has a long history of 2000 years. The active ingredients in ginger have powerful antioxidant and anti-inflammatory properties and have shown anti-cancer actions in some experimental models. Currently, there are several studies that suggest the anticancer effect of ginger. In a study conducted by the University of Michigan, ginger caused the death of ovarian cancer cells. Another study published in Cancer Prevention Research has shown that inflammation of the colon is reduced.
While scientific research on cancer prevention and cure is deepening due to growing fear, you need to take every precaution to protect yourself. Stay active and eat right. The healthier you live, the less risk you have. If you have a positive family history, sign up for a regular checkup. Early detection of cancer makes treatment easier.