The role of antioxidant versus pro-oxidant effects of green tea polyphenols in cancer prevention.
The role of antioxidant versus pro-oxidant effects of green tea polyphenols in cancer prevention.
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DOI：
10.1002/mnfr.201000641
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发表时间：
2011-06
影响因子：
5.2
通讯作者：
Lambert, Joshua D.
中科院分区：
文献类型：
--
作者：
Forester, Sarah C.;Lambert, Joshua D.
食用绿色茶（茶树）可以预防慢性疾病，包括癌症。绿色茶多酚被认为是这种癌症预防效果的原因，并且绿色茶多酚的抗氧化活性被认为是潜在的机制。由于这些化合物的代谢和对体内氧化还原环境的了解不足，该假设难以在体内研究。体外实验表明，绿色茶多酚可通过清除活性氧或螯合过渡金属而成为直接抗氧化剂。或者，它们可能通过上调II相抗氧化酶间接起作用。后一种效应的证据已经在体内观察到，但需要更多的工作来确定这些机制发生的条件。绿色茶多酚也可以是有效的促氧化剂，在体外和体内，导致形成过氧化氢，羟基自由基，和超氧阴离子。这些促氧化作用在绿色茶的癌症预防活性中的潜在作用还不清楚。本文综述了绿色茶不仅具有抗氧化作用，而且具有促氧化作用的证据。
Consumption of green tea (Camellia sinensis) may provide protection against chronic diseases, including cancer. Green tea polyphenols are believed to be responsible for this cancer preventive effect, and the antioxidant activity of the green tea polyphenols has been implicated as a potential mechanism. This hypothesis has been difficult to study in vivo due to metabolism of these compounds and poor understanding of the redox environment in vivo. Green tea polyphenols can be direct antioxidants by scavenging reactive oxygen species or chelating transition metals as has been demonstrated in vitro. Alternatively, they may act indirectly by up-regulating phase II antioxidant enzymes. Evidence of this latter effect has been observed in vivo, yet more work is required to determine under which conditions these mechanisms occur. Green tea polyphenols can also be potent pro-oxidants, both in vitro and in vivo, leading to the formation of hydrogen peroxide, the hydroxyl radical, and superoxide anion. The potential role of these pro-oxidant effects in the cancer preventive activity of green tea is not well understood. The evidence for not only the antioxidant, but also pro-oxidant, properties of green tea are discussed in the present review.
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