Saffron may help prevent liver cancer

A NEW study has found that saffron, a commonly used spice that add flavour and colour to foods, provides a significant chemo preventive effect against liver cancer in animal models. When saffron was administered to rats with diethylnitrosamine (DEN), induced liver cancer, an inhibition of cell proliferation and stimulation of apoptosis was observed.

Hepatocellular carcinoma (HCC), or liver cancer, is the fifth most common cancer and the third leading cause of cancer mortality in the world. Prior studies have shown that saffron, a naturally derived plant product, possesses antioxidant, anti-cancer, and anti-inflammatory properties. The research team administered saffron to the animals at 75mg/kg, 150 mg/kg, and 300 mg/kg per day two weeks prior to DEN injection and continued the regimen for 22 weeks.Results show saffron significantly reduced the number and the incidence of liver nodules, with animals receiving the highest dose of saffron showing complete inhibition of hepatic nodules. Read more…

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