Resumen
Colorectal cancer (CRC) is a highly prevalent form of cancer, and represents a serious, global, health threat. Available therapeutic approaches have failed to provide control over the increasing prevalence and incidence of CRC. In this context, CRC prevention may provide a fruitful strategy. Edible plants have the potential to alter numerous molecular pathways, which may fight against the pathogenesis of CRC, and the gut microbiota could represent this link between dietary factors and CRC incidence. Spices and their active principles are reported to alter the balance of gut microbial species by increasing eubiotic and decreasing dysbiotic strains. The present study is designed to highlight the cancer prevention potential of spices while focusing mainly on gut microbial modulation. Although several spices and their active components have shown CRC-preventing properties via gut microbial modulation, the literature is still very limited, and expanding the literature going forward is essential before any conclusion can be drawn.