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首页> 外文期刊>The American Journal of Clinical Nutrition: Official Journal of the American Society for Clinical Nutrition >Does tea prevent cancer? Evidence from laboratory and human intervention studies
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Does tea prevent cancer? Evidence from laboratory and human intervention studies

机译：茶是否预防癌症？ 来自实验室和人类干预研究的证据

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摘要

Tea (Camellia sinensis) is a widely consumed beverage and has been extensively studied for its cancer-preventive activity. Both the polyphenolic constituents as well as the caffeine in tea have been implicated as potential cancer-preventive compounds; the relative importance seems to depend on the cancer type. Green tea and the green tea catechin have been shown to inhibit tumorigenesis at a number of organ sites and to be effective when administered either during the initiation or postinitiation phases of carcinogenesis. Black tea, although not as well studied as green tea, has also shown cancer-preventive effects in laboratory models. A number of potential mechanisms have been proposed to account for the cancer-preventive effects of tea, including modulation of phase II metabolism, alterations in redox environment, inhibition of growth factor signaling, and others. In addition to the laboratory studies, there is a growing body of human intervention studies suggesting that tea can slow cancer progression and modify biomarkers relevant to carcinogenesis. Although available data are promising, many questions remain with regard to the dose-response relations of tea constituents in various models, the primary mechanisms of action, and the potential for combination chemoprevention strategies that involve tea as well as other dietary or pharmaceutical agents. The present review examines the available data from laboratory animal and human intervention studies on tea and cancer prevention. These data were evaluated, and areas for further research are identified.
机译：茶（Camellia Sinensis）是一种广泛消耗的饮料，并已广泛研究其癌症预防活性。多酚成分以及茶中的咖啡因均被牵连潜在的癌症预防化合物;相对重要性似乎取决于癌症类型。绿茶和绿茶儿茶素已被证明在许多器官位点处抑制肿瘤内核，并且在致癌发生或发作期阶段期间施用时是有效的。红茶，虽然没有作为绿茶研究，但也显示了在实验室模型中的癌症预防效果。已经提出了许多潜在的机制来考虑茶的癌症预防作用，包括调节II期代谢，氧化还原环境的改变，生长因子信号传导等。除了实验室研究外，还有一种人类干预研究的身体，表明茶可以缓慢癌症进展和改变与致癌相关的生物标志物。虽然可用数据很有希望，但许多问题仍然是关于各种模型中茶成分的剂量 - 反应关系，涉及茶以及其他膳食或药物的组合化学普化策略的潜力。本综述审查了实验室动物和人类干预研究中的可用数据对茶叶和癌症预防。评估这些数据，确定了进一步研究的区域。

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