Cure liver cancer by taking saffron

Cure liver cancer by taking saffron

Treatment of liver cancer with saffron:

The liver is the most sensitive member of the body. Liver cancer is the world's 5th most common cancer and the third most common cause of death in cancer patients. The main risk factor for developing liver cancer is the chronic infection of the hepatitis B and C virus. Other risk factors include excessive iron intake, alcohol consumption, fatty liver, exposure to environmental carcinogens found in tobacco, cosmetics, gasoline and processed foods, including milk and meat products.

There are many herbal remedies for treating cancer of the liver. One of these plants that cope with liver cancer is saffron consumption. Research has shown that saffron has a significant impact on the prevention of liver cancer. In that way, it inhibits cell division and stimulates cell death (apoptosis).

Saffron is a herbal product that has many benefits to saffron and is added to foods as a spice to create flavor and color. It has antioxidant, anti-cancer and anti-inflammatory properties and can be widely used as an anticancer agent.

Research has shown that saffron consumption can be controlled by the risk of developing cancer cells in the liver, and with the use of this plant, the reduction in proteins that are the primary sign of cancer is clearly observed and the onset of the progression of the disease is much slower.

Scientists also found that the biomolecule found in this golden spice is beneficial to the liver. Due to the Crocin Crocin (saffron has its color from crocin and it protects the growth of cancer cells), saffron can protect people against a lethal form of liver cancer. A new study by Prof. Amr Amin at the University of the United Arab Emirates found that saffron is resistant to hepatocellular carcinoma (HCC), hepatocellular varcinoma (the most common type of malignant liver cancer).


* Biomolecule is a molecular molecule that is made up of a living organism or organism and includes coarse molecules such as proteins, polysaccharides, lipids and nucleic acids, as well as small molecules such as those involved in cell metabolism, including primary metabolites and metabolites Secondary as well as natural products.

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