Herbs and Cancer-Fighting Compounds: What the Research Shows

Why Fresh and Homegrown Herbs Matter

Herbs are powerhouses of nutrition and immunomodulating constituents.

One of the simplest ways to improve the nutrient density of your meals is to add herbs. Liberally.

It will also greatly improve the flavor and quality of your cooking.

You likely have some infrequently used herbs and spices in your kitchen. They do lose their potency over time. However, if you open the container and it still has a strong smell, the volatile oils of the plant are still present, and benefits can still be derived.

Consider sourcing your herbs from a local shop. They will be fresher with higher potency, and likely cheaper than in the supermarket.

Better yet, grow your own! Herbs are inexpensive to grow from seed, and many do well in pots. They’ll often overwinter and grow again next year if you move the pots closer to your home/apartment where it’s warmer.

Chamomile + Parsley (apigenin)

Apigenin is a phytochemical found in many fruits, vegetables, and herbs - but some of the richest sources are parsley, chamomile and celery.

Apigenin has been shown to decrease activity of tumor-promoting genes HIF-1 and VEGF in tissues. These genes are deeply involved in tumor survival and progression.

It also downregulates proteins involved in cancer cell proliferation, and possesses remarkable anti-inflammatory, antioxidant, and anti-carcinogenic properties.

Isolated apigenin in supplement form is not nearly as bioavailable as in the whole food form. It cannot be absorbed as efficiently, and may not reach the levels necessary to have an effect.

So drink and eat your apigenin! Parsley can be added to every dish in small quantities without it changing the flavor. Don’t be afraid to eat it every day.

Thyme (thymol, luteolin)

Anti-inflammatory, DNA protector

Oregano (apigenin, luteolin, b-Caryophyllene)

Antibacterial, antiviral, antifungal

Rosemary (rosmarinic acid, luteolin, carnosic acid)

Rosemary reduces carcinogenic affects of heterocyclic amines (HCAs), produced when meat is overcooked, charred, over cooked at high temperatures (over 300 F).

Luteolin

Thyme, oregano, and rosemary all contain Luteolin.

Luteolin is an antioxidant (flavonoid) found in many fruits, vegetables, and herbs with potent anticancer properties. It is capable of inhibiting tumor growth by interacting with signaling pathways and proteins.

This decreases cell proliferation and limits the formation of new blood vessels which would supply the tumor and allow for the spread of cancerous cells.

Luteolin also encourages apoptosis, the natural death of abnormal cells.

In addition to these anticancer abilities, this flavonoid is anti-inflammatory and antidiabetic. Luteolin is being studied for combination therapies with chemo drugs to increase cancer cell sensitivity and overall efficacy. (Current Cancer Drug Targets, 2008)

Basil (apigenin, kaempferol, luteolin)

Antioxidant, antimutagenic, antitumorigenic, antiviral, antibacterial

Kaempferol

Numerous pre-clinical studies demonstrate that it has a range of nutraceutical activities, including antioxidant, anti-inflammatory, antimicrobial, anticancer, cardio and neuroprotective, estrogen balancing, and antidiabetic properties. (Mini Reviews in Medicinal Chemistry, April 2011)

To learn more about oncology support, check out my services page here.

Your first step is to book a Discovery Call.

To start living an anticancer lifestyle, check out my Basics of Anticancer Nutrition Course.

Citations

1. Apigenin - an overview | ScienceDirect Topics. Accessed February 27, 2024. https://www.sciencedirect.com/topics/nursing-and-health-professions/apigenin 
2. Fang J, Zhou Q, Liu LZ, et al. Apigenin inhibits tumor angiogenesis through decreasing HIF-1alpha and VEGF expression. Carcinogenesis. 2007;28(4):858-864. doi:10.1093/carcin/bgl205 
3. Nault D. Apigenin Research Analysis. Published online June 15, 2023. Accessed February 27, 2024. https://examine.com/supplements/apigenin/ 
4. Fu J, Zeng W, Chen M, et al. Apigenin suppresses tumor angiogenesis and growth via inhibiting HIF-1α expression in non-small cell lung carcinoma. Chemico-Biological Interactions. 2022;361:109966. doi:10.1016/j.cbi.2022.109966 
5. Shankar E, Goel A, Gupta K, Gupta S. Plant flavone apigenin: An emerging anticancer agent. Curr Pharmacol Rep. 2017;3(6):423-446. doi:10.1007/s40495-017-0113-2
6. Dragland S, Senoo H, Wake K, Holte K, Blomhoff R. Several Culinary and Medicinal Herbs Are Important Sources of Dietary Antioxidants. The Journal of Nutrition. 2003;133(5):1286-1290. doi:10.1093/jn/133.5.1286
7. Çetinkaya M, Baran Y. Therapeutic Potential of Luteolin on Cancer. Vaccines (Basel). 2023;11(3):554. doi:10.3390/vaccines11030554 
8. Imran M, Rauf A, Abu-Izneid T, et al. Luteolin, a Potent Anticancer Compound: From Chemistry to Cellular Interactions and Synergetic Perspectives. [journal]. 2022.
9. Kopustinskiene, Dalia M., Valdas Jakstas, Arunas Savickas, and Jurga Bernatoniene. “Flavonoids as Anticancer Agents.” Nutrients 12, no. 2 (February 2020): 457. https://doi.org/10.3390/nu12020457. 
10. Chami F, Chami N, Bennis S, Trouillas J, Remmal A. Study of anticandidal activity of carvacrol and eugenol in vitro and in vivo. Oral Dis. 2005;11(3):171-177. doi:10.1111/j.1601-0825.2005.01113.x 
11. Smith JS, et al. Inhibition of Heterocyclic Amine Formation in Beef Patties by Ethanolic Extracts of Rosemary. Kansas State University Food Safety Consortium research, published via J Food Sci.
12. Balogh Z, Gray JI, Gomaa EA, Booren AM. Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties. Food Chem Toxicol. 2000;38(5):395-401.
13. Calderón-Montaño JM, Burgos-Morón E, Pérez-Guerrero C, López-Lázaro M. A review on the dietary flavonoid kaempferol. Mini Rev Med Chem. 2011;11(4):298-344. doi:10.2174/138955711795305335 

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