The influence of the two commonly used spices Murraya koenigii (curry leaf) leaf and Brassica juncea (mustard) seeds on the levels of lipids, fecal bile acids and neutral sterols was studied in rats administered 1,2-dimethyl hydrazine (1,2 DMH). The levels of cholesterol and phospholipids decreased in the experimental groups when compared with the control. The cholesterol phospholipid ratio showed an elevated level in the DMH treated control compared with the species group. Bile acids and neutral sterols showed a sharp increase in the spices treated groups in liver and feces when compared with the control. Morphological and histological studies revealed that the mean number of neoplasms in the colon and intestine were significantly low in the spices fed groups.