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Anti-carcinogenic and Anti-bacterial Properties of Selected Spices: Implications in Oral Health
"Let food be thy medicine and medicine be thy food", as said by the father of medicine, Hippocrates in 431 B.C. Nature has provided us with a variety of treatment modalities in the form of food. For the first 5,000 years of civilization, humans relied on herbs and foods for medicine. Only...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
The Korean Society of Clinical Nutrition
2015
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4641982/ https://www.ncbi.nlm.nih.gov/pubmed/26566515 http://dx.doi.org/10.7762/cnr.2015.4.4.209 |
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author | Ganjre, Anjali Kathariya, Rahul Bagul, Neeta Pawar, Vivek |
author_facet | Ganjre, Anjali Kathariya, Rahul Bagul, Neeta Pawar, Vivek |
author_sort | Ganjre, Anjali |
collection | PubMed |
description | "Let food be thy medicine and medicine be thy food", as said by the father of medicine, Hippocrates in 431 B.C. Nature has provided us with a variety of treatment modalities in the form of food. For the first 5,000 years of civilization, humans relied on herbs and foods for medicine. Only in the past 60 years have we forgotten our medicinal "roots" in favor of patented medicines. While pharmaceutical ingredients have their value, we should not overlook the well-documented, non-toxic and inexpensive healing properties of food. As an individual we consume food several times a day without a complete understanding of its innate qualities. As part of a daily diet, food plays a significant role in helping our bodies function at their best. There are hundreds of extremely nutritious foods, but the items in this article do more than providing healthy nutrients. Many of them consist of ingredients with hidden pharmaceutical qualities ranging from anti-inflammatory to anti-carcinogenic agent. They not only boost our innate immunity but also act as an adjunct to medicines for specific treatment. Prevention and management of symptoms can often be improved significantly through the foods we consume regularly. This paper overviews these beneficial traits of food ingredients, consumed on a daily basis, in various oral diseases. |
format | Online Article Text |
id | pubmed-4641982 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2015 |
publisher | The Korean Society of Clinical Nutrition |
record_format | MEDLINE/PubMed |
spelling | pubmed-46419822015-11-12 Anti-carcinogenic and Anti-bacterial Properties of Selected Spices: Implications in Oral Health Ganjre, Anjali Kathariya, Rahul Bagul, Neeta Pawar, Vivek Clin Nutr Res Review Article "Let food be thy medicine and medicine be thy food", as said by the father of medicine, Hippocrates in 431 B.C. Nature has provided us with a variety of treatment modalities in the form of food. For the first 5,000 years of civilization, humans relied on herbs and foods for medicine. Only in the past 60 years have we forgotten our medicinal "roots" in favor of patented medicines. While pharmaceutical ingredients have their value, we should not overlook the well-documented, non-toxic and inexpensive healing properties of food. As an individual we consume food several times a day without a complete understanding of its innate qualities. As part of a daily diet, food plays a significant role in helping our bodies function at their best. There are hundreds of extremely nutritious foods, but the items in this article do more than providing healthy nutrients. Many of them consist of ingredients with hidden pharmaceutical qualities ranging from anti-inflammatory to anti-carcinogenic agent. They not only boost our innate immunity but also act as an adjunct to medicines for specific treatment. Prevention and management of symptoms can often be improved significantly through the foods we consume regularly. This paper overviews these beneficial traits of food ingredients, consumed on a daily basis, in various oral diseases. The Korean Society of Clinical Nutrition 2015-10 2015-10-31 /pmc/articles/PMC4641982/ /pubmed/26566515 http://dx.doi.org/10.7762/cnr.2015.4.4.209 Text en © 2015 The Korean Society of Clinical Nutrition http://creativecommons.org/licenses/by-nc/3.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Review Article Ganjre, Anjali Kathariya, Rahul Bagul, Neeta Pawar, Vivek Anti-carcinogenic and Anti-bacterial Properties of Selected Spices: Implications in Oral Health |
title | Anti-carcinogenic and Anti-bacterial Properties of Selected Spices: Implications in Oral Health |
title_full | Anti-carcinogenic and Anti-bacterial Properties of Selected Spices: Implications in Oral Health |
title_fullStr | Anti-carcinogenic and Anti-bacterial Properties of Selected Spices: Implications in Oral Health |
title_full_unstemmed | Anti-carcinogenic and Anti-bacterial Properties of Selected Spices: Implications in Oral Health |
title_short | Anti-carcinogenic and Anti-bacterial Properties of Selected Spices: Implications in Oral Health |
title_sort | anti-carcinogenic and anti-bacterial properties of selected spices: implications in oral health |
topic | Review Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4641982/ https://www.ncbi.nlm.nih.gov/pubmed/26566515 http://dx.doi.org/10.7762/cnr.2015.4.4.209 |
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