GREEN TEA POLYPHENOLS BREAST CANCER CELL LINE

Green Tea Polyphenols Breast Cancer Cell Line

Green Tea Polyphenols Breast Cancer Cell Line

Abstract

Green tea has been consumed worldwide since ancient times to maintain and improve health. Its main active components a type of polyphenols are known as flavonoids, catechins and theaflavins which include. Several epidemiological studies suggest that the consumption of green tea development could prevent cancer in humans. Likewise, animal studies have shown that green tea consumption may inhibit the development of prostate and breast cancer. It has been shown that, through several mechanisms, tea antioxidant and anticarcinogenic polyphenols present activities, affording malthus several health benefits. 

Introduction

Green tea is one of the most consumed beverages in the world. Several scientific studies have been attributed to this drink various preventive and therapeutic properties. For example, tea has several protective effects in combating cardiovascular disease, renal hypertension and diabetes. It also has a protective effect to the skin and eyes, antiarthritic effect, antiviral, antibacterial, and anticarcinogenic (Zuo, 2002, 307-316). Tea polyphenols may also inhibit the activation of carcinogens and increase its elimination.

Literature Review

Green tea is derived from the infusion of the dried leaves of Camellia sinensis, a member of the family of TESAC. Generally, this is in the form of a tree or shrub which can reach a height of 9 meters, but is pruned to maintain a height of 0.6 to 1.5 meters when used as a crop. The foliage is usually very dense, with thousands of leaves dark green oval, which are harvested before maturity. The tea can be classified into three main groups, depending on its manufacturing process: green tea, black tea and oolong tea. Green tea leaves are baked steamed to inactivate enzymes that cause oxidation of polyphenols. Black tea leaves are crushed and exposed to high humidity to induce aerobic oxidation of polyphenols, a process known as fermentation. Oolong tea is obtained after a short period of fermentation (Vaidyanathan, 2001, 1420-1425).

The active compounds in tea are flavonoids, a type of polyphenols that possess powerful anti-oxidants, and include a group's catechin polyphenols (green tea) and theaflavin (black tea. Flavonoids are found naturally in plants. The flavonoid content of tea depends directly on the type of tea and its preparation method. Generally, a cup of black tea, prepared with 2.5 g of tea leaves, contains about 200 mg of flavonoids. In studies using animal models have shown that green tea extract may improve muscle health by reducing or delaying necrosis of the muscle, through an antioxidant mechanism.In rats, black tea has shown various protective effects that act to inhibit lipid peroxidation caused by oxidants such as carbon tetrachloride (CCl 4), liver, kidney and testes (Cook, 1996, 66-76). These protective mechanisms are in part due to the antioxidant properties of tea, because it traps the free radicals produced by the presence of CCl 4 (Lee, 2000, 439-447). It was concluded that tea is a significant source of polyphenolic flavonoids have potent antioxidant activity in vitro and in vivo.

On the other hand, it has been found that flavonoids gallate type (such as epigallocatechin gallate and theaflavins with gallate) act on key molecules in regulating cell growth and, more specifically, on the metabolic pathways related to ...