Chemopreventive Prospective of Dietary Spices against Hepatocellular Carcinoma

Hepatocellular carcinoma (HCC), a primary liver cancer, is one of the most fatal cancers having universal prevalence. Developing countries of Asia and Africa are reported with more HCC cases compared to the United States and Europe. Surgical resection and liver transplantation present limited treatment choices for HCC. It is need of the hour to investigate promising alternative chemopreventive and therapeutic strategies to control the disease. In most cases HCC develops and progresses in an environment of inflammation and oxidative stress. Phytochemicals such as dietary spices and their active components gifted with potent anti-inflammatory and antioxidant properties, offer an appropriate alternative mitigation of HCC. Ginger, turmeric and garlic are the commonly used spices. Studies suggest that these have anti-inflammatory, antioxidant and antitumour activities. This article reviews their apoptotic, anti-inflammatory and antioxidant effects as well as involvement of various molecular signalling pathways.