Gastric cancer (GC) ranks third in terms of cancer-related deaths and is the fifth most commonly diagnosed type of cancer. Its risk factors includeHelicobacter pyloriinfection,Epstein–Barr virusinfection, the consumption of broiled and charbroiled animal meats, salt-preserved and smoke-enhanced foods, alcohol drinking, tobacco smoking, exposure to ionizing radiation, and positive family history. The limited effectiveness of conventional therapies and the widespread risk factors of GC encourage the search for new methods of treatment and prevention. In the quest for cheap and commonly available medications, numerous studies focus on herbal medicine, traditional brews, and spices. In this review, we outline the potential use of spices, including turmeric, ginger, garlic, black cumin, chili pepper, saffron, black pepper, rosemary, galangal, coriander, wasabi, cinnamon, oregano, cardamom, fenugreek, caraway, clove, dill, thyme,Piper sarmentosum, basil, as well as the compounds they contain, in the prevention and treatment of GC. We present the potential molecular mechanisms responsible for the effectivity of a given seasoning substance and their impact on GC cells. We discuss their potential effects on proliferation, apoptosis, and migration. For most of the spices discussed, we also outline the unavailability and side effects of their use.
胃癌在癌症相关死亡中位列第三，是最常被诊断出的第五大癌症类型。其风险因素包括幽门螺杆菌感染、EB病毒感染、食用烧烤及炭烤动物肉类、盐渍与烟熏食品、饮酒、吸烟、电离辐射暴露以及阳性家族史。传统疗法的有限疗效及胃癌广泛存在的风险因素促使人们不断探索新的治疗与预防方法。在寻求廉价且易获取药物的过程中，大量研究聚焦于草药、传统煎剂及香料。本综述系统阐述了包括姜黄、生姜、大蒜、黑孜然、辣椒、藏红花、黑胡椒、迷迭香、高良姜、香菜、山葵、肉桂、牛至、豆蔻、葫芦巴、葛缕子、丁香、莳萝、百里香、假蒟、罗勒在内的多种香料及其所含化合物在预防和治疗胃癌中的潜在应用。我们揭示了特定调味物质发挥效用的潜在分子机制及其对胃癌细胞的影响，重点探讨了它们在抑制增殖、促进凋亡和阻滞迁移方面的潜在作用。针对所讨论的大部分香料，我们也概述了其应用局限性与可能产生的副作用。
An Overview of the Spices Used for the Prevention and Potential Treatment of Gastric Cancer
肿瘤(癌症)患者之家