ABSTRACT
India is one of the countries with the lowest incidence of cancer, and this can be attributed to the dietary patterns adopted by the locals. The Indian diet is one of the most culturally diverse diet and is known to use a multitude of spices to add flavor to the fresh ingredients, making it potentially cancer preventive. Furthermore, the prevalence of vegetarianism associated with the Indian diet also contributes to this regime being chemopreventive, as cooked meat, poultry, and their products are known to contain carcinogens. The spices used predominantly in this cuisine, such as curcumin and piperine, contain phytochemicals that can act as potent chemoprotective agents.
