Scientists from a variety of areas, including health care, industry, and pharmacy, have researched probiotics and fermented milk items. In recent years, studies have shown that dietary probiotics like kefir can help prevent and treat cancer. Kefir is a milk fermentation product made by fermenting milk with kefir grains. It is sold as a refreshing, low‐alcohol beverage and is widely consumed in many countries. Kefir grains are made up of a symbiotic relationship between yeast and bacteria. Kefir grains, among other things, have antibacterial, antifungal, anti‐allergic, and anti‐inflammatory properties. Furthermore, some of the bioactive compounds in kefir, such as polysaccharides and peptides, are thought to have a high potential for inhibiting tumor cell proliferation and inducing apoptosis. In studies on colorectal cancer, malignant T lymphocytes, breast cancer, and lung carcinoma, kefir was found to have anti‐cancer properties. Moreover, Probiotics can be consumed as part of foods such as vegetables or dietary supplements. Which is in this case detox vegetables water and juices are considered as alternatives to breast cancer chemotherapy with other types of plants meander retain the immune stimulating and anti-tumor present. Generous stigmatization of working phytochemicals such as carotenoids, flavonoids, ligands, polyphenolics, terpenoids, sulfides, lignans and plant sterols has been identified in different types of herbs. These phytochemicals take on different mechanisms of action. They either prompt the parental enzyme to show glutathione transferase or prevent the cell proliferation. This investigation has cen- tered on the biochemical inheritance of Allium sativum, Echinacea, Curcuma longa, Arctium lappa, Camellia sinensis, Panax ginseng and Flax seed. The shifting oils and extracts of these herbs and plants on the increase of meval- onate zigzag reduce the tumor growth and cholesterol synthesis.