Does saffron help fight cancer?

The recent “ superfoods ” craze is based on the (very suspicious) idea that eating certain foods is so good that they will bring almost magical effects to your life. The problem with superfoods is that it’s not true. At least not in the way you sometimes think. Of course some foods are better than others, eating fruits and vegetables will always be better than eating chips and soda. But thinking that some foods are the secret elixir for youth or the miraculous cure for a certain disease is a bit exaggerated. With this in mind, it is still worth investigating how different types of food affect our bodies. This gives us a better idea of ​​how our metabolism and our body work. Which helps us know more about a disease and how to prevent it. Recent research suggests that saffron (a species used in some Asian, Indian and Mediterranean dishes) may naturally help fight cancer. Specifically because it has a component called Crocetin. Researchers found that crocetin helps block 2 types of cancer: Cervical and lung cancer. ** This appears to be the case since corcetin inhibits a short enzyme that is particularly active in these types of cancer. The human body generally produces lactic acid during certain processes. Cancer does this even though these processes are not underway. And it uses it to proliferate and create more cancer cells. ** Corcetin may inhibit an enzyme necessary for the production of lactic acid. And this is the main factor in preventing cancer cells from expanding. Remember, saffron is NOT a superfood. In fact, many molecules kill cancer in the laboratory. But that doesn’t mean they have the same impact on people. For example, there is a lot of evidence that antioxidants should destroy cancer. Still, they haven’t had the same effect on people. Much research is still needed. And well, although it is not a cure for cancer, perhaps it would be worth incorporating it into our meals just in case.