Anti-Cancer Potential of Frequently Used Ceylon Spices

Abstract: Spices exported from Sri Lanka are all tropical aromatics. According to the export development board of Sri Lanka, the island is the main exporter of Ceylon cinnamon, Ceylon pepper, Ceylon cardamom, Ceylon cloves, and Ceylon nutmeg to the world. All of them are marketed under the geographical name Ceylon spices because of the distinctive flavor and aroma that the nation's terroir has molded in them. Several dietary alkaloids exhibit significant anti-cancer properties by inhibiting molecular signaling pathways involved in various stages of cancer development. Alkaloids are mostly found in plants and are regarded as important secondary plant metabolites. There are many alkaloidal chemicals in spices. Numerous alka-loids extracted from natural herbs and spices have demonstrated both in vitro and in vivo anti-proliferation and anti-metastasis effects on various cancer types. Similarly, phenols and terpe-noids have demonstrated anti-cancer properties. Therefore, there is a significant interest among scientists to explore the potential of dietary phytochemicals, including alkaloids, in cancer chemoprevention. This review discusses four Ceylon spices and their in vitro and in vivo anti-cancer effects.