The Benefits of Green Tea – Cancer

Compounds in Green Tea that are thought to help against cancer:

Catechins

A green tea leaf contains catechins, they are the components that give a bitter taste to the tea.

EGCG (epigallocatechin gallate) accounts for 10%-50% of the total green tea catechins. By virtue of its peculiar stereochemical structure, EGCG possesses much stronger anti-oxidant qualities than the other catechins found in green tea and plays an important role in preventing cancer and cardiovascular diseases. ECGC remove oxidised free radicals from the body which prevents damage to the cells and DNA. The anti oxidant properties of EGCG are believed to be 100 more times more effective than vitamin C and 25 times more effective than vitamin E. (http://www.herbs-tech.com/product/egcg.asp)

Flavonoids

Flavonoids are plant pigments; they are the brightly coloured chemical constituents found in most fresh fruits and vegetables. Flavonoids are essential for processing vitamin C and are needed to maintain capillary walls. They may aid in protecting against infection and deficiency can result in a tendency to bruise easily.

Health benefits

Reduces the risk of cancer

Acting components: Flavonoids and Catechins

How:

Carcinogens are cancer causing agents. Phytochemicals may prevent carcinogens from forming. Flavonoids are a type of phytochemical found in Green tea. Experimental studies have shown that tea and tea polyphenols have anti-carcinogenic properties against breast cancer.?

Studies also suggest that ECGC may reduce the risk of cancer.?

A population-based, case-control study of breast cancer among Chinese, Japanese and Filipino women in Los Angeles County suggested an inverse link between Green tea intake and the development of breast cancer. ? Similar study was done with women in Italy which showed a similar inverse link.?

Results from animal studies and possible cancer inhibitory mechanisms might be applicable to human cancer prevention. The results and possible applications are discussed in a study by C.S Yang et al. 2000. ?

?Free radicals attack healthy cells, which changes their DNA, allowing tumors [sic] to grow. Antioxidants are substances that inhibit the oxidation process and act as protective agents. Antioxidants Research is underway to investigate the role of antioxidants in decreasing the risk of developing cancer. ?

(http://cancer.stanford.edu/information/nutritionAndCancer/reduceRisk/)

Catechins found in green tea are noted for their antioxidant properties.?

(http://www.herbs-tech.com/product/egcg.asp)

Studies

?Can-Lan Sun , Jian-Min Yuan, Woon-Puay Koh and Mimi C. Yu Green tea, black tea and breast cancer risk: a meta-analysis of epidemiological studies Carcinogenesis 2006 27(7):1310-1315

? Maryam R. Sartippour, Zhi-Ming Shao, David Heber, Perrin Beatty, Liping Zhang, Canhui Liu, Lee Ellis, Wen Liu, Vay Liang Go and Mai N. Brooks Green Tea Inhibits Vascular Endothelial Growth Factor (VEGF) Induction in Human Breast Cancer Cells Journal of Nutrition. 2002 132:2307-2311

?Anna H. Wu , Mimi C. Yu , Chiu-Chen Tseng , Jean Hankin , Malcolm C. Pike. Green tea and risk of breast cancer in Asian Americans. International Journal of Cancer. Sept. 10 106(4) :574-579.

?Cristina Bosetti, Luana Spertini, Maria Parpinel, Patrizia Gnagnarella, Pagona Lagiou, Eva Negri, Silvia Franceschi, Maurizio Montella, Julie Peterson, Johanna Dwyer, Attilio Giacosa and Carlo La Vecchia Flavonoids and breast cancer risk in Italy. Cancer Epidemiology Biomarkers

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