Turmeric
Used extensively in Asian cooking, turmeric is known for its anti- inflammatory properties. Its brilliant yellow hue comes from curcumin - a phytochemical that is being studied for its anti-cancer effects as well.
According to University of Chicago scientists, curcumin inhibits a bacterium called H. Pylori which is associated with gastric and colon cancer.
The fresh turmeric root and its dried and powdered form are an integral part of South Asian cooking and studies show that levels of colorectal cancer are low in India and Sri Lanka.
Various studies have reported that curcumin reduces the number and size of existing tumours, and decreases the incidence of new tumour formation.