Green tea polyphenols: paving a new path in cancer treatments

Green tea polyphenols: paving a new path in cancer treatments
Green tea has become a very common beverage among the human population for many generations now. Many studies have proven that drinking green tea could have powerful effects on the body, which include improved brain function, fat loss, a lower risk of cancer and many other benefits. This is mainly due to the polyphenol content found abundantly in green tea. A recent study has shown that, a major polyphenol named epigallocatechin-3-gallate (EGCG) found in green tea can kill oral cancer cells without effecting the normal cells surrounding them. EGCG is found to trigger the formation of reactive oxygen species in cancer cells, which in turn destroy their mitochondrial cells leading to more production of reactive oxygen species. This reduces the expression of anti-oxidant genes in the cancer cells and makes them less defensive. But EGCG does not seem to cause the same effect in normal cells; instead it helps in increasing the protection for the cells. Scientists have found that this could be an on and off mechanism of a specific protein called sirtuin 3, which is also responsible for mitochondrial functioning and plays a major role in anti-oxidant response in many parts of the body. Further studies on such green tea polyphenols would bring in a major breakthrough in the treatment of various types of cancer cells in the near future.
How to cite this article:
Deepa Mary Stanly. Green tea polyphenols: paving a new path in cancer treatments. BioLim O-Media. 28 July, 2015. 3(6).
Available from: http://archive.biolim.org/omedia/read/BOMA0086.