Dreosti I E, Wargovich M J, Yang C S
CSIRO Division of Human Nutrition, Adelaide, South Australia.
Crit Rev Food Sci Nutr. 1997 Dec;37(8):761-70. doi: 10.1080/10408399709527801.
In its various forms, tea is one of the most widely consumed beverages in the world. Elucidation of the chemical components of tea has revealed that the beverage is a rich repository of antioxidants. Among these are the polyphenolics, common to green tea, but also found in black teas together with oxidized polymers that in part account, for the darkened color. Consumption of tea on a regular basis has been associated with reduced risk of several forms of cancer in human populations, with the strongest evidence linking green tea use to reduction in cancer risk in parts of Asia. To understand how tea prevents cancer, studies in animal carcinogenesis models have been done with very encouraging results. This review examines the available data from animal studies on the effects of tea in the prevention of cancer.
茶有多种形式，是世界上消费最为广泛的饮品之一。对茶的化学成分的阐释表明，这种饮品富含抗氧化剂。其中包括绿茶中常见的多酚类物质，红茶中也有，同时还含有氧化聚合物，这在一定程度上导致了红茶颜色变深。经常饮茶与降低人群中多种癌症的风险相关，最有力的证据是在亚洲部分地区，饮用绿茶与降低癌症风险有关。为了解茶是如何预防癌症的，人们在动物致癌模型上进行了研究，结果非常令人鼓舞。这篇综述考察了来自动物研究的关于茶在预防癌症方面作用的现有数据。
