Toxicological Sciences, Vol 52, 111-117, Copyright © 1999 by Society of Toxicology
H Mukhtar and N Ahmad
The concept of prevention of cancer using naturally occurring substances
that could be included in the diet consumed by the human population is
gaining increasing attention. Tea, next to water, is the most popularly
consumed beverage in the world and it is grown in about 30 countries.
Abundant data, amassed from several laboratories around the world in the
last ten years, provided convincing evidence that polyphenolic antioxidants
present in tea afford protection against cancer risk in many animal-tumor
bioassay systems. The epidemiological studies, though inconclusive, have
also suggested that the consumption of tea is associated with a lowered
risk of cancer. Much of this work has been done on green tea; less is known
about black tea. Green tea contains many polyphenolic antioxidants, and
(-)-epigallocatechin-3-gallate (EGCG) is the key polyphenolic antioxidant
believed to be responsible for most of the cancer chemopreventive
properties of green tea. This review will discuss these effects and the
molecular mechanisms associated with the biological response to green-tea
polyphenols.Keywords: green-tea polyphenols;
epigallocatechin-3-gallate (EGCG); cancer; chemoprevention
ARTICLES
Green tea in chemoprevention of cancer
Department of Dermatology, University Hospitals of Cleveland, Case Western Reserve University, 11100 Euclid Avenue, Cleveland, OH 44106, USA; Corresponding author; Fax: (216) 368-0212; E-mail: hxm4@po.cwru.edu
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