Research Suggests the Spice Saffron Protects Against Liver Cancer
A study published in the September issue of Hepatology suggests that the spice saffron provides protection against liver cancer. Researchers administered saffron to rats that had been treated with a toxic chemical to induce liver damage and cancer.
Saffron is a commonly used spice, adding flavor and yellow color to foods.
Researchers from United Arab Emirates University administered saffron to the animals at 75mg/kg, 150 mg/kg, and 300 mg/kg per day for two weeks prior to injecting the rates with the chemical, and then continued the regimen for 22 weeks.
Results showed saffron significantly reduced the number of liver nodules or tumors, with animals receiving the highest dose of saffron showing no signs of tumors. Animals that received pre-treatment with saffron showed the least liver damage, despite exposure to the toxic chemical.
“Our findings suggest that saffron provides an anti-cancer protective effect by promoting cell death (apoptosis), inhibiting proliferation of cancerous cells, and blocking inflammation,” researchers noted.
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