Green tea components may help prevent prostate cancer development in at-risk men

In continuation from my update on epigallocatechin

Prostate cancer is the second most common type of cancer in men and is predicted to result in an estimated 220,00 cases in the United States in 2015. In recent years, an emphasis has been placed on chemoprevention - the use of agents to prevent the development or progression of prostate cancer. A team of researchers led by Nagi B. Kumar, Ph.D., R.D., F.A.D.A. at Moffitt Cancer Center recently published results of a randomized trial that assessed the safety and effectiveness of the active components in green tea to prevent prostate cancer development in men who have premalignant lesions. The results will be presented at the 2015 American Society of Clinical Oncology (ASCO) Annual Meeting in Chicago.

Twenty percent of green tea is consumed in Asian countries where prostate cancer death rates are among the lowest in the world and the risk of prostate cancer appears to be increased among Asian men who abandon their original dietary habits upon migrating to the U.S.

Laboratory studies have shown that substances in green tea called, "catechins" inhibit cancer cell growth, motility and invasion, and stimulate cancer cell death. Green tea catechins also prevent and reduce tumor growth in animal models. Epigallocatechin-3-gallate (EGCG) is the most abundant and potent catechin found in green tea responsible for these cancer prevention effects.

The goal of this trial was to evaluate if a one-year intervention with green tea catechins could suppress prostate cancer development in men who had high-grade intraepithelial neoplasia (HGPIN) or atypical small acinar proliferation (ASAP). The researchers used decaffeinated green tea capsules called Polyphenon E that contained a mixture of catechins that predominantly contained EGCG at a dose of 200 mgs twice a day.

Green tea components may help prevent prostate cancer development in at-risk men

Green tea found to reduce rate of some GI cancers

In continuation of my update on green tea.

We know that, Tea contains polyphenols or natural chemicals that include catechins like EGCG and ECG. Catechins have antioxidant properties and may inhibit cancer by reducing DNA damage and blocking tumor cell growth and invasion.

Now researchers have found that regular tea consumption, defined as  tea  consumption  at  least three times a week for more than six months, was  associated  with  a  17 percent reduced risk of all digestive cancers combined. A  further  reduction  in  risk  was  found to be  associated  with  a increased level of tea drinking. Specifically, those who consumed about two to three cups per day (at least 150 grams of tea per month) had a 21 percent reduced risk of digestive system cancers.

For all digestive system cancers combined, the risk was reduced by 27 percent among women who had been drinking tea regularly for at least 20 years," said Nechuta. "For colorectal cancer, risk was reduced by 29 percent among the long-term tea drinkers. These results suggest long-term cumulative exposure may be particularly important."

Ref : http://ajcn.nutrition.org/content/96/5/1056

Green tea found to reduce rate of some GI cancers