Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou, China.
Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.
Crit Rev Food Sci Nutr. 2020;60(10):1693-1705. doi: 10.1080/10408398.2019.1588223. Epub 2019 Mar 14.
Tea is a traditional and popular beverage worldwide, and the consumption of tea has been demonstrated to possess many health benefits, such as cardiovascular protection, anti-obesity, anti-diabetes, and anticancer. Epidemiological studies have shown that the consumption of tea is inversely associated with the risk of several cancers. In addition, experimental studies have revealed that the anticancer actions of tea are mainly attributed to tea polyphenols, such as epigallocatechin-3-gallate and theaflavins. Both and studies have demonstrated that the possible anticancer mechanisms are the inhibition on proliferation, anti-angiogenesis, induction of apoptosis, suppression on metastasis, inhibition on cancer stem cells, and modulation on gut microbiota. Its synergetic anticancer effects with drugs or other compounds could promote anticancer therapies. Furthermore, clinical trials have elucidated that intervention of tea phytochemicals is effective in the prevention of several cancers. This paper is an updated review for the prevention and management of cancers by tea based on the findings from epidemiological, experimental and clinical studies, and special attention is paid on the mechanisms of action.
茶是一种传统且受欢迎的饮品，在全世界范围内广泛饮用。已有研究表明，饮茶具有诸多益处，例如保护心血管、预防肥胖、抗糖尿病和抗癌等。流行病学研究表明，饮茶与多种癌症的发病风险呈负相关。此外，实验研究表明，茶的抗癌作用主要归因于茶多酚，如表没食子儿茶素没食子酸酯和茶黄素。临床前和临床研究均表明，其可能的抗癌机制为抑制增殖、抗血管生成、诱导细胞凋亡、抑制转移、抑制肿瘤干细胞和调节肠道微生物群。其与药物或其他化合物的协同抗癌作用可促进抗癌治疗。此外，临床试验已经证实，茶植物化学物质的干预可有效预防多种癌症。本文基于流行病学、实验和临床研究的结果，对茶在癌症的预防和治疗方面进行了更新综述，特别关注了其作用机制。
