1. Turmeric

• Powerful antioxidant and anti-inflammatory.
• It's been shown to be antimicrobial, antifungal and play a role in inhibiting the proliferation of cancer cells.
• Turmeric is best absorbed when paired with a fat, which makes it perfect to cook with.

2. Cayenne

• Known to be anti-inflammatory, metabolism booster and cancer fighter.
• Research suggests that the capsiates (or non-spicy substances) found in many pepper varieties target a variety of pathways involved in cancer development and inflammation.

3. Oregano

• Exceptionally high antioxidant content.
• Research suggests that adding a mixture of herbs, including oregano, to meat can reduce the formation of oxidative stress markers that naturally occur with cooking.
• This is important because those markers are known to play a role in the formation of carcinogenic and atherogenic forming compounds.