Nutrition and Cancer From Epidemiology to Biology

Green Tea Catechins and Cancer

Author(s): Richard Egleton

Pp: 39-49 (11)

Doi: 10.2174/978160805447311201010039

* (Excluding Mailing and Handling)

Abstract

Tea is one of the most widely consumed beverages in the world. Processed from the leaf of Camellia sinensis, teas contain a large number of phytochemicals including four catechins; epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG), and epigallocatechin gallate (EGCG). These catechins are at much higher levels in green tea compared to black tea. Over the last 20 years tea catechins have shown the potential for use as an adjunct therapy for a number of diseases including diabetes and cancer. This chapter will discuss the potential of green tea catechins in cancer prevention and as an adjunct to chemotherapy. Including the potential molecular mechanisms believed to be involved in regulating cancers.


Keywords: Caffeine, Camellia Sinensis, Cancer, Catechins, Diet, Epicatechin, Epicatechin Gallate, Epigallocatechin, Epigallocatechin Gallate, Food, Green Tea, Liver Cancer, Lung Cancer, Nutrition, Polyphenol, Prostate Cancer, Prostate Specific Antigen, Methylxanthines, Skin cancer, Tea, Theobromine, Theogallin, Theophylline.

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