According to a comprehensive review published in future comprehensive medicine, Nigerian food factories have provided powerful weapons for cancer for generations. The study reveals how everyday ingredients such as onions, guava and African mango work at the cellular level to fight various types of cancer.
As cancer rates continue to rise in Nigeria, with more than 120,000 new cases and 78,000 cancer-related deaths reported each year, researchers increasingly view traditional food sources as complementary treatment options that can be used with conventional therapies.
The study examined 13 indigenous food plants in Nigeria, each containing unique biologically active compounds that target cancer through multiple mechanisms. These natural ingredients can induce cancer cell death, prevent the formation of new blood vessels that feed tumors, reduce inflammation and neutralize harmful free radicals that damage DNA.
One of the most promising plants is Irvingia Gabonensis (African mango), which contains flavonoids and salt proteins that regulate key signaling pathways associated with cancer. These compounds help improve metabolic parameters and inhibit the growth of cancer cells. Similarly, Allium CEPA (onion) contains organic sulfur compounds that upregulate tumor suppressor proteins and prevent cancer cells from spreading.
Spondias Mombin, commonly known as pig plums or “Iyeye” of Yoruba, exhibits a strong anti-cancer effect through its rich carotenoid and flavonoid content. “Spondias Mombin contains flavonoids that inhibit tumor formation.” The researchers noted, “The researchers highlight how these compounds actively reduce tumor growth, especially in breast cancer models.
Other outstanding plants include dithyroxine (bitters), which contains hexosenin, a compound that inhibits cancer cell growth and induces apoptosis (programmed cell death). Meanwhile, Guajava leaves are rich in tannins and flavonoids, which can “induce apoptosis in cancer cells and inhibit key signaling pathways involved in cancer development.”
The study highlights that while these plants exhibit promising anti-cancer properties, they should be considered as complementary to conventional cancer treatments rather than replacements. Researchers recommend careful attention to appropriate preparation methods and consumption levels, as certain factories may require specific cooking techniques to maximize their benefits while minimizing potential risks.
This study integrates traditional knowledge with modern scientific approaches to provide new insights into cancer prevention and treatment that can benefit communities from limited and expensive medical resources. As cancer continues to pose significant public health challenges in Nigeria and globally, these indigenous food plants represent an untapped resource that can be integrated into a comprehensive approach to cancer care.
For those who wish to include these plants in their diet, the researchers recommend a balanced approach, highlighting that future research should focus on standardizing preparation methods and establishing appropriate dosage guidelines to optimize their therapeutic potential.
As the field develops, these humble kitchen ingredients may soon play a more formal role in the medical environment, potentially changing how we can carry out cancer treatment in areas where traditional knowledge of edible plants remains strong but access to advanced medical services.
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