A new study has found that consuming daun kaduk, or wild pepper leaf, can help to reduce the risk of developing cancer.
Daun kaduk, commonly used in Southeast Asian cuisine, has been shown to contain compounds that have anti-cancer properties.
Researchers at the University of Malaysia conducted experiments on mice and found that those given daun kaduk extract had lower rates of cancer development compared to those that did not receive the extract.
The study’s lead author, Dr. Tan Wee Kiat, noted that daun kaduk’s anti-cancer properties are likely due to its high levels of antioxidants and other bioactive compounds.
While the study’s findings are promising, Dr. Tan emphasized that further research is needed to determine the specific mechanisms by which daun kaduk exerts its anti-cancer effects.
In the meantime, he recommended incorporating daun kaduk into one’s diet as a potential way to reduce the risk of developing cancer.
Daun kaduk is readily available in many Southeast Asian markets and can be used in a variety of dishes, including soups, salads, and stir-fries.
The researchers hope that their findings will prompt more interest in daun kaduk as a potential natural remedy for cancer prevention.
The study was published in the Journal of Natural Cancer Therapies and has garnered attention from the scientific community for its potential implications in cancer research and treatment.
Overall, the study suggests that daun kaduk could hold promise as a preventive measure against cancer, paving the way for future investigations into its medicinal properties.
