Role of Culinary Indian Spices in the Regulation of TGF‐β Signaling Pathway in Inflammation‐Induced Liver Cancer

Scope Hepatocellular carcinoma (HCC) results from various etiologies, such as Hepatitis B and C, Alcoholic and Non‐alcoholic fatty liver disorders, fibrosis, and cirrhosis. About 80 to 90% of HCC cases possess cirrhosis, which is brought on by persistent liver inflammation. TGF‐β is a multifunctional polypeptide molecule that acts as a pro‐fibrogenic marker, inflammatory cytokine, immunosuppressive agent, and pro‐carcinogenic growth factor during the progression of HCC. The preclinical and clinical evidence illustrates that TGF‐β can induce epithelial‐to‐mesenchymal transition, promoting progression and hepatocyte immune evasion. Therefore, targeting the TGF‐β pathway can be a promising therapeutic option against HCC. Methods and Results We carry out a systemic analysis of eight potentially selected culinary Indian spices: Turmeric, Black pepper, Ginger, Garlic, Fenugreek, Red pepper, Clove, Cinnamon, and their bioactives in regulation of the TGF‐β pathway against liver cancer. Conclusion Turmeric and its active constituent, curcumin, possess the highest therapeutic potential in treating inflammation‐induced HCC and they also have the maximum number of ongoing in‐vivo and in‐vitro studies. Modulation of TGF‐β path way with culinary Indian spices against HCC.