Antioxidative and anti-carcinogenic activities of tea polyphenols

Chung S. Yang, Joshua D. Lambert, Shengmin Sang

Research output: Contribution to journalReview article

187 Citations (Scopus)

Abstract

Tea (Camellia sinensis, Theaceace), a popular beverage consumed world-wide, has been studied for its preventive effects against cancer as well as cardiovascular, neurodegenerative, and other diseases. Most of the proposed beneficial effects have been attributed to the polyphenolic compounds in tea, but the nature of these activities and the molecular mechanisms of their actions remain unclear. Tea polyphenols are known to be strong antioxidants. Prevention of oxidative stress, modulation of carcinogen metabolism, and prevention of DNA damage have been suggested as possible cancer preventive mechanisms for tea and tea polyphenols. In this chapter, we discuss these topics in the light of biotransformation and bioavailability of tea polyphenols. We also review the preventive effects of tea polyphenols in animal models of carcinogenesis and some of the possible post-initiation mechanisms of action. Finally, we discuss the effects of tea consumption on cancer risk in humans. It is our aim to raise some of the unanswered questions regarding cancer prevention by tea and to stimulate further research in this area.

Original languageEnglish (US)
Pages (from-to)11-21
Number of pages11
JournalArchives of Toxicology
Volume83
Issue number1
DOIs
StatePublished - Jan 1 2009

Fingerprint

Polyphenols
Tea
Camellia sinensis
Neoplasms
Polyphenolic compounds
Oxidative stress
Beverages
Biotransformation
Metabolism
Neurodegenerative Diseases
Carcinogens
Biological Availability
DNA Damage
Carcinogenesis
Animals
Oxidative Stress
Animal Models
Antioxidants
Modulation
DNA

All Science Journal Classification (ASJC) codes

  • Toxicology
  • Health, Toxicology and Mutagenesis

Cite this

Yang, Chung S. ; Lambert, Joshua D. ; Sang, Shengmin. / Antioxidative and anti-carcinogenic activities of tea polyphenols. In: Archives of Toxicology. 2009 ; Vol. 83, No. 1. pp. 11-21.
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Antioxidative and anti-carcinogenic activities of tea polyphenols. / Yang, Chung S.; Lambert, Joshua D.; Sang, Shengmin.

In: Archives of Toxicology, Vol. 83, No. 1, 01.01.2009, p. 11-21.

Research output: Contribution to journalReview article

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AB - Tea (Camellia sinensis, Theaceace), a popular beverage consumed world-wide, has been studied for its preventive effects against cancer as well as cardiovascular, neurodegenerative, and other diseases. Most of the proposed beneficial effects have been attributed to the polyphenolic compounds in tea, but the nature of these activities and the molecular mechanisms of their actions remain unclear. Tea polyphenols are known to be strong antioxidants. Prevention of oxidative stress, modulation of carcinogen metabolism, and prevention of DNA damage have been suggested as possible cancer preventive mechanisms for tea and tea polyphenols. In this chapter, we discuss these topics in the light of biotransformation and bioavailability of tea polyphenols. We also review the preventive effects of tea polyphenols in animal models of carcinogenesis and some of the possible post-initiation mechanisms of action. Finally, we discuss the effects of tea consumption on cancer risk in humans. It is our aim to raise some of the unanswered questions regarding cancer prevention by tea and to stimulate further research in this area.

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