Seasoning your dishes with fresh or dried THYME not only enhances their taste, but also adds a good dose of vitamin C and iron. There’s evidence from the lab suggesting that regularly consuming thyme may help reduce the risk of colorectal cancer as well as lower the odds of cancerous cells “setting up shop” in other parts of the body (metastasis). This is because polyphenols in thyme can inhibit a process called “fibronectin adhesion,” limiting the risk of cancer cells from sticking to healthy tissue.
Source
The Health Sciences Academy
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