May 30, 2014
Green tea and its extracts have been widely touted as potential treatments for cancer, as well as several other diseases. But scientists have struggled to explain how the green tea and its extracts may work to reduce the risk of cancer or to slow the growth of cancer cells.
Green tea and its extracts have been widely touted as potential treatments for cancer, as well as several other diseases. But scientists have struggled to explain how the green tea and its extracts may work to reduce the risk of cancer or to slow the growth of cancer cells.
A recent study took a deeper look, and discovered epigallocatechin gallate (EGCG)—the active biologic constituent in green tea—changed the metabolism of pancreatic cancer cells by suppressing the expression of an enzyme associated with cancer, LDHA. The study was published online in the journal Metabolomics.
Green tea extract is being added to a variety of foods and beverages not only for taste, but for its healthful qualities. Tea extracts are often differentiated based on performance in beverages—both in terms of taste and colors. However, increasingly, teas are available as standardized extracts for certain benefits such as polyphenol content, EGCG content and caffeine content. (For more on this, check out the SupplySide Beverage Insights Special Report “Coffee and Tea Extracts").
"By explaining how green tea's active component could prevent cancer, this study will open the door to a whole new area of cancer research and help us understand how other foods can prevent cancer or slow the growth of cancerous cells," said Wai-Nang Lee, M.D., corresponding author of the study and a Los Angeles Biomedical Research Institute (LA BioMed) lead researcher.
The researchers found EGCG disrupted the balance of "flux" throughout the cellular metabolic network. Flux is the rate of turnover of molecules through a metabolic pathway. The researchers found the EGCG disrupted this balance in the same manner that oxamate, a known LDHA inhibitor, did. Based on this finding, they concluded that both EGCG and oxamate reduced the risk of cancer by suppressing the activity of LDHA, a critical enzyme in cancer metabolism, thereby disrupting the balance in the cancer cells metabolic functions.
The tea industry is flourishing all over the world. Just in the United States, it has increased from $2 billion (20 years ago) to $10 billion. In 1990, 170 million pounds were imported and last year, that number increased to 277 million.
In particular, ready-to-drink teas are gaining popularity. Teas are also appearing in more places than the typical “tea/coffee aisle"—tea-infused chocolates, waters, energy drinks, tea-based ice cream, alcohol and other foods fortified with tea continue to capture consumers.
Basically, consumers want inventive and bold flavors and improved nutrition. Tea extracts—including green tea extracts—can meet those demands in a variety of applications. For more information on tea in all its forms, check out this FoodTech Toolbox Slide Show, “Tea: A Globally Growing Trend."
Green tea extract is being added to a variety of foods and beverages not only for taste, but for its healthful qualities. Tea extracts are often differentiated based on performance in beverages—both in terms of taste and colors. However, increasingly, teas are available as standardized extracts for certain benefits such as polyphenol content, EGCG content and caffeine content. (For more on this, check out the SupplySide Beverage Insights Special Report “Coffee and Tea Extracts").
"By explaining how green tea's active component could prevent cancer, this study will open the door to a whole new area of cancer research and help us understand how other foods can prevent cancer or slow the growth of cancerous cells," said Wai-Nang Lee, M.D., corresponding author of the study and a Los Angeles Biomedical Research Institute (LA BioMed) lead researcher.
The researchers found EGCG disrupted the balance of "flux" throughout the cellular metabolic network. Flux is the rate of turnover of molecules through a metabolic pathway. The researchers found the EGCG disrupted this balance in the same manner that oxamate, a known LDHA inhibitor, did. Based on this finding, they concluded that both EGCG and oxamate reduced the risk of cancer by suppressing the activity of LDHA, a critical enzyme in cancer metabolism, thereby disrupting the balance in the cancer cells metabolic functions.
The tea industry is flourishing all over the world. Just in the United States, it has increased from $2 billion (20 years ago) to $10 billion. In 1990, 170 million pounds were imported and last year, that number increased to 277 million.
In particular, ready-to-drink teas are gaining popularity. Teas are also appearing in more places than the typical “tea/coffee aisle"—tea-infused chocolates, waters, energy drinks, tea-based ice cream, alcohol and other foods fortified with tea continue to capture consumers.
Basically, consumers want inventive and bold flavors and improved nutrition. Tea extracts—including green tea extracts—can meet those demands in a variety of applications. For more information on tea in all its forms, check out this FoodTech Toolbox Slide Show, “Tea: A Globally Growing Trend."
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