Oncologist Dr Sudipto De highlights five Indian kitchen staples that possess cancer-preventing properties and are rich in various beneficial compounds.
On social media, you will find many self-acclaimed doctors or lifestyle coaches suggesting treatments or detoxes to reduce your risk of getting cancer, and they often cost a lot. However, many simple ingredients commonly found in Indian kitchens possess cancer-prevention properties.
Dr Suidpto De, a skilled surgical oncologist and robotic cancer surgeon, revealed 5 items found in the Indian kitchen that have cancer-reducing properties in an Instagram post shared on September 9. Let’s find out what they are:
5 cancer-reducing foods in Indian kitchens
Sharing the beneficial list of Indian foods or ingredients, Dr Sudipto wrote, “Your Indian kitchen isn’t just for cooking; it’s a pharmacy for cancer prevention.”
There are many ingredients in our Indian kitchen that can help prevent cancer, such as haldi (turmeric), rich in curcumin; garlic, which contains sulfur compounds; amla (Indian gooseberry), rich in vitamin C; tulsi leaves, rich in eugenol; and leafy greens, rich in folate.
These everyday foods are rich in natural cancer-fighting compounds. Let’s learn more about these properties that the oncologist mentioned:
1. Haldi
Haldi – The Golden Shield Against Cancer
Haldi, also known as turmeric, is one of the most powerful ingredients found in every Indian kitchen. It contains a natural compound called curcumin, which has strong anti-inflammatory and antioxidant properties. These properties help protect the body’s cells from damage and may reduce the growth of cancer cells. Drinking haldi milk or adding a pinch of turmeric to daily meals can support the body’s natural defense system. For better results, combining turmeric with black pepper improves curcumin absorption and makes it even more effective. Truly, Haldi is not just a spice — it’s nature’s golden medicine for good health and cancer prevention.
2. Tomatoes
The Red Shield Against Cancer
Tomatoes are one of the most common and powerful ingredients found in every Indian kitchen. They are rich in a natural compound called lycopene, which gives tomatoes their bright red color and acts as a strong antioxidant. Lycopene helps protect our cells from damage, reduces inflammation, and may lower the risk of several types of cancer, especially prostate, lung, and stomach cancer. Eating raw tomatoes, drinking tomato juice, or adding them to cooked dishes can all provide these health benefits. Cooking tomatoes with a little oil, like mustard or olive oil, helps the body absorb lycopene better. So, a simple tomato in your meal is not just for taste — it’s a step toward better health and cancer prevention.
3. Tulsi or Indian basil
The Holy Herb That Fights Cancer Naturally
Tulsi, also known as Indian Basil, is one of the most sacred and powerful herbs found in Indian homes. It is rich in natural compounds like eugenol, ursolic acid, and rosmarinic acid, which have strong antioxidant and anti-inflammatory properties. These help the body remove toxins, protect healthy cells, and may slow down the growth of cancer-causing cells. Regular consumption of Tulsi tea or chewing fresh Tulsi leaves can boost immunity and support overall health. Known as the “Queen of Herbs,” Tulsi not only purifies the air and the body but also plays a vital role in preventing diseases like cancer through its healing power.
4. Amla
The Vitamin C Powerhouse That Fights Cancer
Amla, also known as Indian Gooseberry, is one of the richest natural sources of Vitamin C and a true superfood in Indian tradition. It is packed with powerful antioxidants that help the body fight harmful free radicals, one of the main causes of cell damage and cancer. The natural compounds in Amla, such as polyphenols and flavonoids, strengthen the immune system, slow down aging, and may help stop the growth of cancer cells. Drinking Amla juice or eating it raw every morning can detoxify the body and improve overall health. This small green fruit is a mighty shield — protecting your body naturally and keeping diseases like cancer away.
5. Spinach
The Green Protector Against Cancer
Spinach, or Palak, is a powerhouse of nutrients found in almost every Indian kitchen. It is rich in vitamins A, C, E, and K, along with iron, folate, and powerful antioxidants that help protect the body’s cells from damage. Spinach also contains plant compounds like lutein and zeaxanthin, which may help reduce the risk of certain cancers by fighting inflammation and stopping the growth of harmful cells. Eating spinach regularly — whether in soups, sabzis, or smoothies — supports the body’s natural defense system and keeps it strong from within. This humble green leafy vegetable truly acts as a natural shield against cancer and chronic diseases.
“So next time you feel like eating out, take a look in your kitchen. I’m not talking about super foods. These are normal, everyday foods that can help prevent cancer. Prevention starts with what you put on your thali,” the oncologist warned in the end.
Note to readers: This article is for informational purposes only and not a substitute for professional medical advice. Always seek the advice of your doctor with any questions about a medical condition.
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