The antioxidant and pro-oxidant activities of green tea polyphenols: a role in cancer prevention.
The antioxidant and pro-oxidant activities of green tea polyphenols: a role in cancer prevention.
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DOI：
10.1016/j.abb.2010.06.013
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发表时间：
2010-09-01
影响因子：
3.9
通讯作者：
Elias RJ
中科院分区：
文献类型：
--
作者：
Lambert JD;Elias RJ
绿色茶（Camellia sinensis）富含儿茶素，其中（−）-表没食子儿茶素-3-没食子酸酯（EGCG）含量最丰富。动物模型的研究表明，绿色茶和表没食子儿茶素没食子酸酯可抑制肿瘤发生的起始，促进和进展阶段。已经提出了许多潜在的机制，包括抗氧化和促氧化作用，但这些机制与癌症预防的相关性仍然存在问题。在本综述中，我们将讨论的氧化还原化学的茶儿茶素和抗氧化剂和促氧化作用的绿色茶多酚，因为它们涉及到预防癌症的当前文献。我们报告说，虽然儿茶素是化学抗氧化剂，可以淬灭自由基物种和螯合过渡金属，有证据表明，这些化合物的一些影响可能与诱导氧化应激。这种促氧化作用似乎是负责诱导肿瘤细胞凋亡。这些促氧化作用也可能诱导正常组织中的内源性抗氧化系统，提供对致癌性损伤的保护。本文综述了茶多酚的抗癌作用机制，并指出了茶多酚抗癌作用的研究领域，以期对茶多酚的抗癌作用机制有更深入的了解。
Green tea (Camellia sinensis) is rich in catechins, of which (−)-epigallocatechin-3-gallate (EGCG) is the most abundant. Studies in animal models of carcinogenesis have shown that green tea and EGCG can inhibit tumorigenesis during the initiation, promotion and progression stages. Many potential mechanisms have been proposed including both antioxidant and pro-oxidant effects, but questions remain regarding the relevance of these mechanisms to cancer prevention. In the present review we will discuss the redox chemistry of the tea catechins and the current literature on the antioxidant and pro-oxidative effects of the green tea polyphenols as they relate to cancer prevention. We report that although the catechins are chemical antioxidants which can quench free radical species and chelate transition metals, there is evidence that some of the effects of these compounds may be related to induction of oxidative stress. Such pro-oxidant effects appear to be responsible for the induction of apoptosis in tumor cells. These pro-oxidant effects may also induce endogenous antioxidant systems in normal tissues that offer protection against carcinogenic insult. This review is meant point out understudied areas and stimulate research on the topic with the hope that insights into the mechanisms of cancer preventive activity of tea polyphenols will result.
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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：
4.8
作者：
Elbling, L;Weiss, RM;Mickshe, M
通讯作者：
Mickshe, M
影响因子：
4.2
作者：
Hakim, IA;Harris, RB;Talbot, W
通讯作者：
Talbot, W
影响因子：
5.8
作者：
AFANASEV, IB;DOROZHKO, AI;POTAPOVITCH, AI
通讯作者：
POTAPOVITCH, AI
影响因子：
3.9
作者：
BANDY, B;DAVISON, AJ
通讯作者：
DAVISON, AJ