The current webpage makes additional research available concerning how various culinary herbs and spices and their major bioactive components influence HER2+ breast cancer and treatment with Herceptin (trastuzumab). Below are links to studies relating to the herbs and spices listed in Foods to eat & avoid for HER2+ and Foods to eat & avoid while on Herceptin.
The following culinary herbs and spices or their extracts have been tested and found specifically to inhibit HER2+ breast cancer:
Herb and spice consumption also inhibits HER2+ disease through the actions of various polyphenols, among them
- allyl isothiocyanate (found in horseradish & wasabi, as well as mustard)
- apigenin (Mexican oregano, thyme)
- capsaicin (chili powder, hot sauce)
- carnosic acid (basil, rosemary, thyme)
- lutein (basil, parsley & cilantro)
- luteolin (celery seed, Mexican oregano, thyme)
- myricetin (parsley)
- DIM (horseradish & wasabi)
- quercetin (chili powder, hot sauce)
- thymoquinone (black cumin)
- ursolic acid (basil, rosemary, thyme)
Herb and spice micronutrients should be obtained by eating them in food rather than taking supplements. When a beneficial micronutrient is administered at low doses by consuming food, it is likely to have subtle chemopreventive effects, whereas the same compound administered at high doses is more likely to have pharmacological effects, with possible unwanted outcomes.
Herbs and spices should be consumed in moderation. Most oils and concentrates should be consumed infrequently in modest amounts or avoided (see the relevant food web page). For example, basil pesto incorporates eugenol (the amount depends on the basil variety) which, while it does have anti-HER2+ properties, is toxic enough to suggest that basil pesto should be consumed once a week to once a month rather than on a daily basis.