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Singgang as a potential antioxidant and anticancer dish: a review

Mohd Adzim Khalili Rohin, Norhaslinda Ridzwan, Norhayati Abd Hadi, Roslan Arshad, Atif Amin Baig, Ahmad Zubaidi A. Latif


Singgang is one of the popular dishes in Terengganu, Malaysia, that includes fish such as either chub mackerel or Indian mackerel and selected herbs and spices like turmeric, galangal, garlic, sour plum, and chilies. In Asia, these chosen spices and herbs are traditionally defined as any part of a plant that is used in a diet for its aromatic and flavor-enhancing properties. These herbs and spices have highlighted various health benefits to consumers, such as antioxidant, antibacterial, anti-inflammatory, antiproliferative, anticancer, and hypolipidemic. Besides the potential of the singgang dish as a nutritional dish, it was believed that the mixture of fish and selected herbs and spices could synergistically have a positive effect during the cooking process. Herbs and spices have been identified as sources of various phytochemicals, many of which have potential antioxidant activity and have a role in antioxidant defense and redox signaling. In addition, herbs and spices have been identified as anticancers because of their ability to influence the activity of some biomarkers and therefore influence carcinogenic bioactivation. In this review, the roles of selected spices and herbs as antioxidants and anticancer will be discussed, supporting the prospective of the singgang dish as a promising therapeutic mark for future study.


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