The current webpage makes additional research available concerning how various culinary herbs and spices and their major bioactive components influence triple negative (ER-/PR-/HER2-) breast cancer risk and prognosis. Below are links to studies relating to the beneficial herbs and spices in Foods to eat & avoid for triple negative disease.
Chili powder, hot sauce, ginger and wasabi or their extracts have been tested and found specifically to inhibit triple negative breast cancer. Herb and spice consumption also inhibits triple negative disease through the actions of various polyphenols, among them:
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 ought to be consumed in moderation. Most oils and concentrates should be consumed infrequently in modest amounts or avoided (see the relevant food web page in this website). For example, basil pesto incorporates eugenol (the amount depending on the basil variety) which, while it does have anti-breast cancer 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.