Antioxidative and anti-carcinogenic activities of tea polyphenols.
Antioxidative and anti-carcinogenic activities of tea polyphenols.
复制标题
DOI：
10.1007/s00204-008-0372-0
复制
发表时间：
2009-01
影响因子：
6.1
通讯作者：
Sang, Shengmin
中科院分区：
文献类型：
--
作者：
Yang, Chung S.;Lambert, Joshua D.;Sang, Shengmin
茶（Camellia sinensis，Theaceace）是一种世界范围内流行的饮料，已被研究用于预防癌症以及心血管疾病，神经退行性疾病和其他疾病。大多数提出的有益效果都归因于茶中的多酚化合物，但这些活性的性质及其作用的分子机制仍不清楚。茶多酚被认为是强抗氧化剂。预防氧化应激、调节致癌物代谢和预防DNA损伤已被认为是茶和茶多酚的可能的癌症预防机制。在本章中，我们讨论了这些问题的生物转化和生物利用度的茶多酚。我们还回顾了茶多酚在致癌动物模型中的预防作用和一些可能的启动后作用机制。最后，我们讨论了茶消费对人类癌症风险的影响。我们的目标是提出一些关于茶预防癌症的未回答的问题，并促进这一领域的进一步研究。
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.
登录
查看更多内容
影响因子：
3.8
作者：
Chow, H.-H. Sherry;Hakim, Iman A.;Alberts, David S.
通讯作者：
Alberts, David S.
影响因子：
4.7
作者：
Hoshiyama Y;Kawaguchi T;Miura Y;Mizoue T;Tokui N;Yatsuya H;Sakata K;Kondo T;Kikuchi S;Toyoshima H;Hayakawa N;Tamakoshi A;Yoshimura T;JACC Study Group
通讯作者：
JACC Study Group
影响因子：
4.2
作者：
Hakim, IA;Harris, RB;Talbot, W
通讯作者：
Talbot, W
影响因子：
6.1
作者：
Hashimoto, R;Yaita, M;Kojo, S
通讯作者：
Kojo, S
DOI：
10.1124/jpet.103.053496
发表时间：
2003-10-01
影响因子：
3.5
作者：
Hu, M;Chen, J;Lin, HM
通讯作者：
Lin, HM