EFFECTS OF TEA ON CARCINOGENESIS

茶对致癌的影响

• 批准号: 3201041
• 负责人: CHUNG S. YANG
• 金额: $ 23.46万
• 依托单位: RUTGERS, THE STATE UNIV OF N.J.
• 依托单位国家: 美国
• 财政年份: 1992
• 资助国家: 美国
• 起止时间: 1992-04-01 至 1996-03-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/3201041
• 关键词: alkylation; all trans retinol; antioxidants; carcinogenesis inhibitor; catechols; chelating agents; chemical carcinogen; chemical carcinogenesis; chemoprevention; disease /disorder model; drug metabolism; esophagus neoplasm; gastrointestinal absorption /transport; high performance liquid chromatography; laboratory mouse; laboratory rat; lung neoplasms; mass spectrometry; model design /development; neoplasm /cancer epidemiology; neoplastic growth; nitrosamines; nuclear magnetic resonance spectroscopy; nutrition related tag; peroxidation; pharmacokinetics; stomach neoplasms; tannins; tea; tocopherols; toxin metabolism

Tea is one of the most popular beverages worldwide. Whereas epidemiological studies have so far yielded inconclusive results, laboratory studies by us and others clearly indicate that green and black tea extracts inhibited carcinogenesis in animal models. In this project, we plan to further investigate the inhibitory actions of green an black teas and their components on nitrosamine-induced carcinogenesis in animal models with the following specific aims: 1. To determine the effects of green and black tea extracts and selected tea components on lung, forestomach, and esophageal carcinogenesis induced by specific nitrosoamines in animal models. The dose-response of the active components given at different stages of carcinogenesis will be studied systematically. 2. To elucidate the mechanisms of the inhibition of carcinogenesis by tea and tea components in the above models. Parameters related to their antioxidative, nucleophilic, and other properties pertaining to the carcinogenic processes will be examined. 3. To understand the biological effect of (-)-epigallocatechin gallate and other tea components by studying their absorption, metabolism, bioavailability, and tissue levels. 4. To fractionate green and black tea components, characterize their properties, determine their activities in short-term assays and prepare selected compounds in large quantities for the above studies. The project is expected to provide information fundamental to the understanding of the relationship between tea consumption and carcinogenesis. It will develop theoretical basis and laboratory methods for future epidemiological and intervention studies on tea and human cancer.

茶是全球最受欢迎的饮料之一。 然而 流行病学研究到目前为止取得了不确定的结果， 我们和其他人的实验室研究清楚地表明绿色和黑色 茶提取物抑制了动物模型中的癌变。 在这个项目中，我们计划进一步研究 绿色的黑茶及其在硝基胺诱导的成分 具有以下特定目的的动物模型中的致癌作用： 1。确定绿茶提取物的影响以及选择 肺部，福利科和食道癌的茶成分引起 通过动物模型中的特定亚硝胺。 剂量反应 在不同阶段的癌变中给出的活性成分将是 系统地研究。 2。阐明茶抑制致癌的机制 和上述型号中的茶成分。 与他们的参数有关 抗氧化，亲核和其他特性与 将检查致癌过程。 3。了解（ - ） - epigallocatechin Gallate和 其他茶成分通过研究其吸收，代谢， 生物利用度和组织水平。 4。绿色和红茶组件的分数，以他们的特征 物业，在短期测定中确定其活动并准备 上述研究的大量化合物。 预计该项目将为该项目提供基础的信息 了解茶消费与 致癌作用。 它将发展理论基础和实验室方法 对于未来的流行病学和茶和人类干预研究 癌症。