Anticarcinogenic potentials of tea catechins

Anticarcinogenic potentials of tea catechins

Catechins are a cluster of polyphenolic bioactive components in green tea. Anticarcinogenic effects of tea catechins have been reported since the 1980s, but it has been controversial. The present paper reviews the advances in studies on the anticarcinogenic activities of tea and catechins, including...

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Bibliographic Details
Published in:Frontiers in nutrition (Lausanne) Vol. 9; p. 1060783
Main Authors: Li, Xiao-Xiang, Liu, Chang, Dong, Shu-Ling, Ou, Can-Song, Lu, Jian-Liang, Ye, Jian-Hui, Liang, Yue-Rong, Zheng, Xin-Qiang
Format: Journal Article
Language:English
Published: Switzerland Frontiers Media S.A 05-12-2022
Subjects:
anticancer
antioxidant
Camellia sinensis
free radicals
Nutrition
synergistic interaction
tea catechins
Camellia sinensis
antioxidant
free radicals
metastasis
synergistic interaction
signaling pathway
anticancer
tea catechins
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Summary:Catechins are a cluster of polyphenolic bioactive components in green tea. Anticarcinogenic effects of tea catechins have been reported since the 1980s, but it has been controversial. The present paper reviews the advances in studies on the anticarcinogenic activities of tea and catechins, including epidemiological evidence and anticarcinogenic mechanism. Tea catechins showed antagonistic effects on many cancers, such as gynecological cancers, digestive tract cancers, incident glioma, liver and gallbladder cancers, lung cancer, etc. The mechanism underlying the anticarcinogenic effects of catechins involves in inhibiting the proliferation and growth of cancer cells, scavenging free radicals, suppressing metastasis of cancer cells, improving immunity, interacting with other anticancer drugs, and regulating signaling pathways. The inconsistent results and their causes are also discussed in this paper.
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Edited by: Qunfeng Zhang, Chinese Academy of Sciences (CAS), China
These authors have contributed equally to this work
This article was submitted to Food Chemistry, a section of the journal Frontiers in Nutrition
Reviewed by: Mei-Ya Liu, Tea Research Institute (CAAS), China; Zhenlei Zhao, Zhejiang Hospital, China; Xinghui Li, Nanjing Agricultural University, China
ISSN:2296-861X
2296-861X
DOI:10.3389/fnut.2022.1060783