South Indian foods hidden treasures: Exploring the anticancer activity of Pongal food ingredients

Pongal, a popular dish in South India, is made from ingredients like rice, Mung beans, black pepper, cumin, ginger, ghee, and curry leaves, which are rich in bioactive compounds with potential anticancer properties. Mung beans contain polyphenols and flavonoids that have antioxidant and anti-inflammatory effects, helping to prevent cellular damage linked to cancer. Black pepper’s piperine enhances the effectiveness of other anticancer agents and inhibits tumor growth. Cumin and ginger help detoxify carcinogens and induce cancer cell death, while curry leaves protect against oxidative stress due to their high alkaloid and flavonoid content. This abstract highlights Pongal as more than a staple food, focusing on its ingredients as potential cancer prevention agents. Scientific exploration of these natural components may lead to innovative food-based strategies in cancer prevention and management.