Saffron Spice Will Limit Liver Cancer!2 min read
According to Empowher, Liver cancer (hepatocellular carcinoma or HCC) is the fifth most common cancer in the world and ranks third in cancer-caused deaths. Recent research published in the September issue of Hepatology suggests that Persian saffron may be significant in preventing the development of liver cancer.
The liver is a large organ located in the abdomen. It has many functions that are necessary for life including processing nutrients from food, removing toxins from the body, and building proteins. The body cannot function without the work of the liver.
Cancer is a condition that develops when cells form when the body does not need them, or when damaged cells fail to die so they can be replaced by healthy cells. These extra cells can create a mass of tissue known as a growth, nodule, or tumor.
Cancerous tumors in the liver can damage healthy tissue and prevent the liver from functioning the way it should. Cancer cells can also migrate to other parts of the body and create new tumors in other locations.
Liver cancer may be caused by scarring (cirrhosis) of the liver. Scarring is often the result of swelling or inflammation of the liver known as hepatitis.
Hepatitis can result from one of several specific viruses or can be caused by alcohol abuse, certain autoimmune diseases, or too much iron in the body. Hepatitis B and C are significant risk factors for developing liver cancer.
Other cancer risk factors include:
• Carcinogens in the environment including DEN (diethylnitrosamine) which is found in tobacco smoke, cosmetics, gasoline, and processed foods including milk and meat
• Too much iron in the body
• Fatty liver disease
Recent research in the fight against liver cancer has included studies of how certain herbs and plants may be able to prevent the development of cancer. Previous studies have shown that saffron may have anti-cancer as well as antioxidant and anti-inflammatory properties. Saffron is a plant that is commonly used as a spice.
In the study, rats were given varying amounts of saffron for two weeks.