Zhou Jin-Rong, Yu Lunyin, Zhong Ying, Blackburn George L
Nutrition/Metabolism Laboratory, Department of Surgery, Beth Israel Deaconess Medical Center, Harvard Medical School, Boston, MA, USA.
J Nutr. 2003 Feb;133(2):516-21. doi: 10.1093/jn/133.2.516.
Although high doses of single bioactive agents may have potent anticancer effects, the chemopreventive properties of the Asian diet may result from interactions among several components that potentiate the activities of any single constituent. In Asia, where intake of soy products and tea consumption are very high, aggressive prostate cancer is significantly less prevalent in Asian men. The objective of the present study was to identify possible synergistic effects between soy and tea components on prostate tumor progression in a mouse model of orthotopic androgen-sensitive human prostate cancer. Soy phytochemical concentrate (SPC), black tea and green tea were compared with respect to tumorigenicity rate, primary tumor growth, tumor proliferation index and microvessel density, serum androgen level and metastases to lymph nodes. SPC, black tea and green tea significantly reduced tumorigenicity. SPC and black tea also significantly reduced final tumor weights. Green tea did not reduce final tumor weight, although it tended to elevate (P = 0.14) the serum dihydrotestosterone (DHT) concentration. The combination of SPC and black tea synergistically inhibited prostate tumorigenicity, final tumor weight and metastases to lymph nodes in vivo. The combination of SPC and green tea synergistically inhibited final tumor weight and metastasis and significantly reduced serum concentrations of both testosterone and DHT in vivo. Inhibition of tumor progression was associated with reduced tumor cell proliferation and tumor angiogenesis. This study suggests that further research is warranted to study the role of soy and tea combination as effective nutritional regimens in prostate cancer prevention.
尽管高剂量的单一生物活性物质可能具有强大的抗癌作用，但亚洲饮食的化学预防特性可能源于几种成分之间的相互作用，这些相互作用增强了任何单一成分的活性。在亚洲，大豆制品的摄入量和茶的消费量都非常高，侵袭性前列腺癌在亚洲男性中的发病率明显较低。本研究的目的是在原位雄激素敏感的人前列腺癌小鼠模型中，确定大豆和茶成分对前列腺肿瘤进展的可能协同作用。比较了大豆植物化学浓缩物（SPC）、红茶和绿茶在致瘤率、原发性肿瘤生长、肿瘤增殖指数和微血管密度、血清雄激素水平以及淋巴结转移方面的情况。SPC、红茶和绿茶均显著降低了致瘤性。SPC和红茶还显著降低了最终肿瘤重量。绿茶虽然倾向于提高血清二氢睾酮（DHT）浓度（P = 0.14），但并未降低最终肿瘤重量。SPC和红茶的组合在体内协同抑制前列腺致瘤性、最终肿瘤重量和淋巴结转移。SPC和绿茶的组合在体内协同抑制最终肿瘤重量和转移，并显著降低血清睾酮和DHT浓度。肿瘤进展的抑制与肿瘤细胞增殖和肿瘤血管生成的减少有关。这项研究表明，有必要进一步研究大豆和茶的组合作为前列腺癌预防有效营养方案的作用。
