Avicenna’s Views On Cancer And Nutrition

Cancer is one of the three main causes of mortality in the word whose prevalence is being increased.The reviewing of Iranian traditional medicine texts specially Cannon determines that preventiverules, which named as six essential rules (Sitteh‑e‑Zarurieah) are abundantly found, including allidentified cancer‑related risk factors. One of these rules is nutrition. Avicenna has hypothesizedcancer as a disease associated with abnormal black bile humor which is very hard to be diagnosed atearly stages. In order to prevention of cancer, Avicenna has proposed that bad black bile should becontrolled by adding some additives and spices in foods or eating some vegetables that these dayshave been proved that they are anticancer herbs. The most additive in Iranian food include:Curcumin in Turmeric have strong antioxidant effect that can help prevent the proliferation ofcancer cells. Nigella Sativa is found in many Iranian foods and it has a special place in Iraniantraditional medicine. It is strong anti-tumor and anti-oxidant, it increases cellular immune (T cellsand B cell and activated macrophages) it also increases activity of NK (natural killer). Garlic: Garliccontains allicin and alial have the inhibitory effects of free radicals and can prevent the occurrenceof many types of cancers including lung cancer. Also eating more dark green leafy vegetables suchas spinach leaves containing chlorophyll and lutein, have antioxidant properties and the canprevent incidence of cancer, especially liver cancer. Conclusion: As you can see, most of therecommended herbs for traditional medicine that is often added to foods have anti-cancerproperties. Although the mechanism of action of these herbs in traditional medicine text are verydifferent from pharmacological effects of these plants, but they can be confirmed traditional foodand diet appropriate and benefits.