Cardamom is a spice that is native to India and a member of the ginger family. There are two main categories of cardamom, one is green, also known as true cardamom and the other is known as black cardamom. Both varieties are used for culinary and medicinal purposes, however green cardamom is more commonly used.
Increases Glutathione
Cardamom was shown to have anticancer properties, in an Indian study on laboratory mice published in the October-December 2007 "Asian Pacific Journal of Cancer Prevention." The study aimed at assessing the antioxidant capability of cardamom and cinnamon and found that both spices were able to increase the level of the antioxidant glutathione S-transferase. This new information adds to the already established inhibitory effects of cardamom and cinnamon on colon cancer cells through their anti-inflammatory activity, inhibition of cancer cell reproduction and promotion of cancer cell death, according to the researchers.
May Promote Cancer Cell Death
An Indian study on laboratory mice looked at the ability of cardamom to inhibit, slow or reverse cancer development and progression and found some protective effects. The study, published in the April-June 2005 issue of "Asian Pacific Journal of Cancer Prevention," found cancer cell reproduction was diminished and apoptosis -- programmed cell death -- was increased in response to supplementation with three doses of 0.5 percent cardamom extract per day for eight weeks. Additionally, cardamom had anti-inflammatory effects, as observed by the inhibition of cyclooxygenase 2, also known as COX2 -- a pro-inflammatory enzyme.
Potential for Drug Development
Cardamom contains chemical constituents that may have anticancer properties according to a meta study -- a review of previous studies -- published in the June 2010 "Recent Patents in Food, Nutrition and Agriculture." Excessive oxidative stress can lead to the development of cancer and antioxidant compounds found in various types of fruits, vegetables, herbs and spices have been identified for possible development into patentable drugs. Cardamom contains at least two phytochemicals; limonene and cineole, that have shown some promise as anticancer agents.
Natural Meat Preservative
Cardamom was found effective at preserving meat in a Chinese study published in the August 2010 "Meat Science." The study looked at 13 common spices for antioxidant levels and cardamom was among the top 6 in content of phenolic acid -- a class of antioxidant compounds in plants. All compounds tested, including cardamom, had strong scavenging ability for a particular type of free radical. Cooked pork patties were used in the experiment and the researchers concluded a strong potential for the use of spices as natural preservatives for cooked pork products.
References
- Asian Pacific Organization for Cancer Prevention: Inhibition of Lipid Peroxidation and Enhancement of GST Activity by Cardamom and Cinnamon During Chemically Induced Colon Carcinogenesis in Swiss Albino Mice
- Asian Pacific Organization for Cancer Prevention: Dietary Cardamom Inhibits the Formation of Azoxymethaneinduced Aberrant Crypt Foci in Mice and Reduces COX-2 and iNOS Expression in the Colon
- Pub Med: Chemopreventive properties of indole-3-carbinol, diindolylmethane and other constituents of cardamom against carcinogenesis
- Pub Med: Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action
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