Cancer
Flax seeds
Flax seeds are a rich source of omega-3 fatty acid ALA. Plant-based ALA fatty acids are proven to have heart health benets and are linked to a lower risk of stroke. Flax seeds contain a group of nutrients called lignans, which have powerful antioxidants. They help in preventing breast and prostate cancer, as well as other types of cancer.
Read MorePomegranate powder
Pomegranates contain punicalagin and punicic acid, unique substances that are responsible for most of their health benefits. The punicalagin in pomegranate juice reduces inflammation, one of the leading drivers of many serious diseases, including cancer and diabetes. Several human studies have shown that pomegranate can have benefits against heart disease. It improves your cholesterol profile and protects LDL (low-density lipoprotein) cholesterol from oxidative damage.
Read MoreMoringa powder
Moringa powder, made from the leaves of the moringa tree, has as many aliases as it does scientifically-backed benefits and medicinal uses. This superfood has been used as a traditional remedy in phytomedicine and ayurvedic healing
Read MoreBlack seed oil
Black seed oil is extracted from N. Sativa seeds and has been used in traditional medicine for over 2,000 years due to its many therapeutic benefits. Nigella sativa (N. Sativa) is a small flowering plant that grows in Southwest Asia, the Middle East, and Southern Europe. Black seed oil is high in antioxidants and has several benefits for health. These include the treatment of asthma and various skin conditions, lowering blood sugar and cholesterol levels, aiding in weight loss, and protecting brain health.
Read MoreMustard seed oil
Mustard oil is produced from the seeds of the mustard plant, scientific studies show that mustard oil may help decrease pain by desensitizing certain pain receptors in the body. Mustard oil also contains ALA, an omega-3 fatty acid that may help decrease inflammation and pain. Pure mustard oil has a high smoke point and comprises mostly monounsaturated fats, which are more resistant to heat-induced degradation than polyunsaturated fats.
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