Published in Cancer Weekly, July 27th, 2010
"They were mainly used for indigestion, chronic diarrhea, common cold, blood pressure, blood sugar. The majority of these spices are rich sources of flavonoids. Some epidemiological and experimental studies suggest that have some protective role against cancer. Further investigation is required to find the role of individual spice. Detailed study of their mechanism of actions is needed to find out at...
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