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cancer-prevention
Matcha/green tea has for many centuries been regarded as an essential part of good health in Japan and China. Many believe it can help reduce the risk of cancer, and a growing body of evidence backs this up.
Recent Research Papers on
cancer-prevention
Nanoemulsified green tea extract shows improved hypocholesterolemic effects in C57BL/6 mice
Author: Young Jun Kim and Soung-Jin Houng and Jae Hoon Kim and Young-Rok Kim and Hong Geun Ji and Sung-Joon Lee
Nanoemulsification of nutrients could improve bioavailability by enhancing intestinal uptake. We investigated the antioxidant and hypolipidemic effects of nanoemulsified green tea extract (NGTE). Antioxidant effect was measured by 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging assay and dichlorofluorescein diacetate (DCFH-DA) assay. C57BL/6 mice were fed a control high-fat diet, green tea extract (GTE), or NGTE diet for 4 weeks. In composition analysis, GTE and NGTE contained similar total catechin concentrations. The antioxidative effect of GTE was comparable with that of NGTE. In the ABTS assay, GTE had a marked effect, although NGTE was more effective than GTE in the DCFH-DA assay. In the mouse feeding experiment, total and low-density lipoprotein (LDL) cholesterol concentrations were significantly reduced after NGTE treatment in comparison with GTE treatment in high-fat-fed C57BL/6J mice over the course of 4 weeks. The hypocholesterolemic effects were greater in the NGTE group compared with the GTE group (24% vs. 15.4% LDL cholesterol reduction compared with the control). Expression of 3-hydroxy-3-methylglutaryl coenzyme A reductase was significantly down-regulated. Protein expression of LDL receptor was significantly increased in the livers of both the GTE- and NGTE-treated groups (+234.1%, P<.01 and +274.7%, P<.001), with a greater effect in the NGTE than in the GTE group. Cholesterol 7α-hydroxylase gene expression was similarly increased in both the GTE and NGTE groups. These results suggest that nanoemulsification significantly increased hypocholesterolemic effects of GTE in vivo due to increased bioavailability.
Effects of catechin-enriched green tea beverage on visceral fat loss in adults with a high proportion of visceral fat: A double-blind, placebo-controlled, randomized trial
Author: Ying Zhang and Yingjie Yu and Xu Li and Shinichi Meguro and Satoshi Hayashi and Mitsuhiro Katashima and Takeshi Yasumasu and Jingzhong Wang and Keji Li
The effects of catechin-enriched green tea on Chinese adults with a high proportion of abdominal visceral fat were evaluated. Subjects (118) were randomly assigned to consume daily a beverage containing 609.3 mg catechins and 68.7 mg caffeine or a control beverage for 12 weeks. Abdominal fat area, body weight and composition were measured at week 0, week 8, and week 12. One hundred and four subjects completed the trial. Average visceral fat area, body weight, and body fat were reduced significantly by catechin-enriched green tea treatment but these effects were not seen in the control group with per-protocol sets analysis. The decrease at week 12 in the visceral fat area in the catechin group was greater than that in the control group (P = 0.04). Thus, consumption of the catechin-enriched green tea beverage for 12 weeks induced visceral fat loss in Chinese adults with a high proportion of abdominal visceral fat.
Evaluation of the hepatoprotective effect of green tea extract and selenium on CCL4-induced fibrosis
Author: Mona F. Mahmoud and A. Fahmy and Marwa A. Auf
Background & aims This investigation aimed to evaluate the possible hepatoprotective effects of green tea extract and selenium on liver fibrosis in comparison with silymarin and to study the underlying mechanisms. Methods Liver fibrosis was induced in rats by i.p. injection of CCL4 (3 times a week for 6 weeks in a dose of 25 μl/100 gb.w). Green tea extract (200 mg/kg), selenium (0.945 mg/kg) and silymarin (100 mg/kg) were given orally and daily for 8 weeks (2 weeks before CCL4 and 6 weeks along with CCL4). Results CCL4-induced fibrosis as indicated by increased activities of liver enzymes and increased lactate dehydrogenase (LDH) activity is an indicator of cell death. It also elevated serum nitric oxide (NO), inflammatory mediators like tumor necrosis factor alpha (TNF-α) and liver lipid peroxidation and decreased liver reduced glutathione (GSH) content. It also increased liver collagen fiber percent and caused liver cell damage. On the other hand, green tea and selenium reduced these changes and improved the pathological effects caused by CCL4. Both drugs’ effects were similar to silymarin hepatoprotective effects but they cause greater reduction of collagen fiber percent than silymarin. Conclusions Findings of the present study suggest that green tea extract and selenium have protective effects similar in most aspects to silymarin via anti-inflammatory and antioxidant effects. In addition, their antifibrotic effect was stronger than that of silymarin. So both natural products may be used as adjunctive therapy in liver fibrosis.
Risk factor for clear cell renal cell carcinoma in Chinese population: A case–control study
Author: Guoping Wang and Jianguo Hou and Liye Ma and Jiaxin Xie and Jianhua Yin and Danfeng Xu and Wenjun Chang and Xiaojie Tan and Tong Su and Hongwei Zhang and Guangwen Cao
Background: Risk factors for clear cell renal cell carcinoma (ccRCC) differ among populations and remain controversial. We carried out a hospital-based case–control study to examine the effects of health status, lifestyle, and some genetic polymorphisms on ccRCC risk in Chinese subjects. Methods: Between 2007 and 2009, 250 newly diagnosed, histologically confirmed ccRCC cases and 299 sex-, age-matched healthy controls provided complete information including consumption of tea and alcohol, smoking, occupational exposure, body mass index (BMI), hypertension, diabetes, and urolithiasis by face-to-face interview in Shanghai. Genetic polymorphisms of cytochrome P450 mono-oxygenase (CYP1A1: 6235T>C, 4889A>G, and 4887C>A), glutathione S-transferase (GSTP1: 342A>G), and N-acetyltransferase (NAT2: 481C>T, 590G>A, and 857G>A) were identified by PCR-RFLP and DNA sequencing. Adjusted odds ratio (AOR) and 95% confidence interval (CI) were derived through multivariate logistic regression. Results: Green tea intake (≥500 ml/d) was inversely associated with ccRCC risk, with an AOR of 0.34 (95% CI 0.21–0.55). BMI (≥25 kg/m2), hypertension, and urolithiasis were independently associated with an increased risk of ccRCC, with AOR (95% CI) of 2.10 (1.32–3.34), 2.49 (1.57–3.93), and 3.33 (1.12–9.89), respectively. No association was observed between smoking, alcohol consumption, or occupational exposure with ccRCC risk. The polymorphisms and their interactions with the environmental exposures were mostly not associated with ccRCC risk. Conclusion: BMI (≥25 kg/m2), hypertension, and urolithiasis are independently associated with an increased risk, whereas green tea intake (≥500 ml/d) is independently associated with a decreased risk of ccRCC. The polymorphisms of the xenobiotic-metabolizing enzymes are weakly associated with ccRCC risk in Chinese subjects.
Nanocomplex formation between β-lactoglobulin or caseinomacropeptide and green tea polyphenols: Impact on protein gelation and polyphenols antiproliferative activity
Author: Mariana von Staszewski and Federico L. Jara and Ana L.T.G. Ruiz and Rosa J. Jagus and Joao E. Carvalho and Ana M.R. Pilosof
The development of milk functional foods including health-promoting green tea polyphenols represents a challenge for the food industry since the formation of protein–polyphenol complexes may affect both protein technological properties and polyphenols biological activity. The present work aimed at the characterization of complexes formed between green tea polyphenols and either β-lactoglobulin (β-lg) or caseinomacropeptide (CMP), as well as to evaluate how this complexation may impact on protein gelation and polyphenol antiproliferative activity against tumor cell lines. Particle size and charge of protein–polyphenol complexes depend on protein nature and pH. At pH 6 they had the smallest size and were soluble. The presence of polyphenols accelerated the gelation of both β-lg and CMP, and mainly affected viscoelasticity of β-lg gels. Polyphenol complexation by proteins did not inhibit its anti-proliferative activity. Moreover, they exerted a better performance on some particular tumor cell lines.
The impact of Ephedra and green tea combination mesotherapy on localized fat: A randomized-controlled clinical trial
Author: Mi-Young Song and Shambhunath Bose and Ho-Jun Kim and Myeong-Jong Lee and Chi-Yeon Lim
Aim of the studyThe goal of this study was to evaluate the efficacy of mesotherapy treatment with Ephedra and green tea extract in combination on localized fat of overweight women subjects. Materials and methods Twenty-five overweight women, 20–35-years-of-age, body mass index ≥ 23 kg/m2 were randomly assigned into active (Ephedra + green tea, n = 13) and placebo (saline, n = 12) groups. A total eight herbal or saline mesotherapy administrations were performed into the thighs alternatively in two phases, each one comprising of four consecutive treatments on one thigh on weekly basis. Body composition parameters, circumference and subcutaneous fat area of thighs were measured before and after each phase, in addition to evaluating fasting free fatty acid (FFA) level of blood as well as adverse events of the therapy in volunteers. Results There were no significant changes in the body weight, BMI, body fat, and subcutaneous fat area of thigh within or between the groups, but the change in thigh circumference within the active group was significantly lower compared to that within the placebo group. The blood FFA level at 1 h after the first herbal therapy was significantly higher than that recorded at other time points of pre- and post-treatment measurements. Conclusions The herbal mesotherapy treatment produced a significant effect on thigh circumference and fasting-FFA level within the active group. Future studies that compensate for the limitations of this trial are required to fully ascertain the efficacy and safety of the proposed mesotherapy, and a very careful consideration is needed until then.
Effect of superfine grinding on quality and antioxidant property of fine green tea powders
Author: Jianhui Hu and Yuqiong Chen and Dejiang Ni
Six Green tea powders (GTPs) were prepared from green tea with superfine grinding process. Their main quality components were determined by chemical methods and the scavenging effects of GTPs on ·OH and O2.− in vitro were evaluated by using deoxyribose assay and xanthine oxidase method, respectively. The results indicated that tea polyphenols and catechins contents decreased, while the contents of water-soluble carbohydrates in GTPs increased markedly, and no significant difference in amino acids and caffein with the decrease in particle size during superfine grinding, which benefited to reduce bitterness and preserve briskness of GTPs. Meanwhile, superfine grinding increased extraction of TPS markedly, which could lead to more potent scavenging capacity of GTPEs on ·OH. Based on the above analysis, it suggested that superfine grinding time should be controlled within 30–50 min, with ideal parameters of GTP: X: 4.93–4.75%, d50: 20.3–13.5 μm, ρbulk: 0.323–0.297 kg/m3, ρtapped: 0.666–0.614 kg/m3. Under this condition, we could prepare GTP with green and bright color, narrower and more uniform particle size distribution, as well as possessing more food processing property.
Ameliorated effects of green tea extract on lead induced liver toxicity in rats
Author: E.E. Mehana and Abdel Raheim M.A. Meki and Khalid Majid Fazili
In the present study, the effect of green tea extract (GTE) on lead induced toxicity was studied in Sprague–Dawley rats. Four groups of rats were used in the study. Lead and GTE was given orally to the rats with drinking water for 8 weeks. Lead concentration in the digested tissues of liver was detected using atomic absorption spectroscopy. The activities of glutathione-S-transferase (GST) and superoxide dismutase (SOD) were used as markers to evaluate the anti oxidant status of tissues. Lead exposure was found to attenuate the antioxidant potential of liver, which was however augmented when supplemented with green tea extract. Liver enzymes ALT, AST and ALP and serum protein determinations indicated the protective effects of green tea extract. Histopathological studies of liver revealed that supplementation of green tea extract resulted in mild degeneration and congestion of the blood vessels and an enhanced regenerative capacity.
Improved extraction of green tea components from teabags using the microwave oven
Author: Quan V. Vuong and Sing P. Tan and Costas E. Stathopoulos and Paul D. Roach
The green tea (Camellia sinensis) catechins are strong antioxidants linked with potential health benefits. Based on previous studies, it was hypothesised that the typical household conditions for brewing green tea in a teabag – 200 mL freshly boiled water for 2–3 min, as per the manufacturers’ instructions – were not sufficient to extract all the catechins and that a household microwave oven could be used to improve the extraction. The catechins and the two other main green tea components, caffeine and theanine, were monitored by HPLC. The typical household conditions only extracted 62% (61 mg/g tea), 76% (24 mg/g) and 80% (10 mg/g) of the catechins, caffeine and theanine, respectively, from the five varieties of teabags analysed. However, using microwave assisted extraction (MAE) by first brewing a teabag in 200 mL freshly boiled water for 0.5 min before irradiation for 1 min in a microwave oven (hot MAE), improved the extraction of the catechins and caffeine to 80% (80 mg/g) and 92% (29 mg/g), respectively, although the extraction of theanine was not affected. Therefore, the hot MAE technique could help maximise the extraction of the catechins for those who consume green tea for the potential health benefits of the catechins.
Polyphenols in brewed green tea inhibit prostate tumor xenograft growth by localizing to the tumor and decreasing oxidative stress and angiogenesis
Author: Susanne M. Henning and Piwen Wang and Jonathan Said and Clara Magyar and Brandon Castor and Ngan Doan and Carmen Tosity and Aune Moro and Kun Gao and Luyi Li and David Heber
It has been demonstrated in various animal models that the oral administration of green tea (GT) extracts in drinking water can inhibit tumor growth, but the effects of brewed GT on factors promoting tumor growth, including oxidant damage of DNA and protein, angiogenesis and DNA methylation, have not been tested in an animal model. To explore these potential mechanisms, brewed GT was administered instead of drinking water to male severe combined immunodeficiency (SCID) mice with androgen-dependent human LAPC4 prostate cancer cell subcutaneous xenografts. Tumor volume was decreased significantly in mice consuming GT, and tumor size was significantly correlated with GT polyphenol (GTP) content in tumor tissue. There was a significant reduction in hypoxia-inducible factor 1-alpha and vascular endothelial growth factor protein expression. GT consumption significantly reduced oxidative DNA and protein damage in tumor tissue as determined by 8-hydroxydeoxyguanosine/deoxyguanosine ratio and protein carbonyl assay, respectively. Methylation is known to inhibit antioxidative enzymes such as glutathione S-transferase pi to permit reactive oxygen species promotion of tumor growth. GT inhibited tumor 5-cytosine DNA methyltransferase 1 mRNA and protein expression significantly, which may contribute to the inhibition of tumor growth by reactivation of antioxidative enzymes. This study advances our understanding of tumor growth inhibition by brewed GT in an animal model by demonstrating tissue localization of GTPs in correlation with inhibition of tumor growth. Our results suggest that the inhibition of tumor growth is due to GTP-mediated inhibition of oxidative stress and angiogenesis in the LAPC4 xenograft prostate tumor in SCID mice.
Other Popular Research Topics
Cognitive Function
Matcha consumption leads to much higher intake of green tea phytochemicals compared to regular green tea. Previous research on caffeine, L-theanine, and epigallocatechin gallate (EGCG) repeatedly demonstrated benefits on cognitive performance.
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Heart Health
According to Harvard Medical School, “lowering your risk of cardiovascular disease may be as easy as drinking green tea. Studies suggest this light, aromatic tea may lower LDL cholesterol and triglycerides, which may be responsible for the tea's association with reduced risk of death from heart disease and stroke.”
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Mental Health
Matcha contains an amino acid called L-theanine, which has been shown to reduce physiological and psychological stresses. L-theanine also improves cognition and mood in a synergistic manner with caffeine, and promotes alpha wave production in the brain
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Immunity
A recent study in the journal Proceedings of the National Academy of Sciences concluded that drinking matcha daily greatly enhanced the overall response of the immune system. The exceedingly high levels of antioxidants in matcha mainly take the form of polyphenols, catechins, and flavonoids, each of which aids the body’s defense in its daily struggles against free radicals that come from the pollution in your air, water and foods.
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