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Table 2 Common herbal remedies and functional foods used by cancer patients

From: Herbal remedies and functional foods used by cancer patients attending specialty oncology clinics in Trinidad

Herb/functional food Cancer type Total
N = 150 (%)
Pearson’s
Chi-square
p value
Breast
(n = 88)
Prostate
(n = 36)
Colorectal
(n = 25)
Soursop (Annona muricata L.)
Family: Annonaceae
70 29 22 121 (80.7) 0.878
Beet root (Beta vulgaris L.)
Family: Amaranthaceae
23 3 3 29 (19.3) 0.040*
Carrot (Daucus carota L.)
Family: Apiaceae
18 0 2 20 (13.3) 0.006*
Wheatgrass (Triticum aestivum L.)
Family: Poaceae
12 1 4 17 (11.3) 0.173
Papaya (Carica papaya L.)
Family: Caricaceae
12 4 0 16 (10.7) 0.191
Saffron (Crocus sativus L.)
Family: Iridaceae
12 0 3 15 (10.0) 0.069
Aloes (Aloe vera (L.) Burm. f.)
Family: Xanthorrhoeaceae
9 3 0 12 (8.0) 0.239
Cucumber (Cucumis sativus L.)
Family: Cucurbitaceae
10 0 1 11 (7.3) 0.067
Lemon (Citrus x limon (L.) Osbeck)
Family: Rutaceae
7 1 2 10 (6.7) 0.562
Noni (Morinda citrifolia L.)
Family: Rubiaceae
2 6 2 10 (6.7) 0.014*
Ginger (Zingiber officinale Roscoe)
Family: Zingiberceae
7 0 3 10 (6.7) 0.150
Garlic (Allium sativum L.)
Family: Amaryllidaceae
7 3 0 10 (6.7) 0.324
  1. *p < 0.05
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