5. Curcumin
Curcumin is the bright yellow spice that gives curry dishes their distinctive taste and color. It is also known for having anti-inflammatory effects that can fight cancer. Inflammation is a factor in the development of pretty much all diseases, and cancer is no exception. By suppressing inflammation, curcumin appears to prevent the transformation and proliferation of cancerous cells.
Perhaps best at reducing the risk of bladder and gastrointestinal cancers, researchers nonetheless insist that no cancer is immune from curcumin’s effects. Dried and powdered curcumin can be sprinkled into all sorts of savory dishes to provide a little Indian flair along with cancer protection.