The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Antioxidative and anti-carcinogenic activities of tea polyphenols
Open accessAbstract
Tea (Camellia sinensis, Theaceace), a popular beverage consumed world-wide, has been studied for its preventive effects against cancer as well as cardiovascular, neurodegenerative, and other diseases. Most of the proposed beneficial effects have been attributed to the polyphenolic compounds in tea, but the nature of these activities and the molecular mechanisms of their actions remain unclear. Tea polyphenols are known to be strong antioxidants. Prevention of oxidative stress, modulation of carcinogen metabolism, and prevention of DNA damage have been suggested as possible cancer preventive mechanisms for tea and tea polyphenols. In this chapter, we discuss these topics in the light of biotransformation and bioavailability of tea polyphenols. We also review the preventive effects of tea polyphenols in animal models of carcinogenesis and some of the possible post-initiation mechanisms of action. Finally, we discuss the effects of tea consumption on cancer risk in humans. It is our aim to raise some of the unanswered questions regarding cancer prevention by tea and to stimulate further research in this area.
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Citations
Cites
Tea catechins and polyphenols: Health effects, metabolism, and antioxidant functions
Higdon, J. V., & Frei, B. (2003) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408690390826464 · Cited by 1,854 · cited 1×
“In humans, only transient and modest increases in total plasma antioxidant activity after tea ingestion were observed in some, but not other, experiments (Higdon and Frei 2003).”
Carter, O., Wang, R., Dashwood, W. M., Orner, G. A., Fischer, K. A., Löhr, C. V., Pereira, C. B., Bailey, G. S., Williams, D. E., & Dashwood, R. H. (2007) · Nutrition and Cancer · doi:10.1080/01635580701308182 · Cited by 43
Cited by
Tea Polyphenols in Promotion of Human Health
Khan, N., & Mukhtar, H. (2018) · Nutrients · doi:10.3390/nu11010039 · Cited by 784
Epigenetic diet: impact on the epigenome and cancer
Hardy, T. M., & Tollefsbol, T. O. (2011) · Epigenomics · doi:10.2217/epi.11.71 · Cited by 401
Black tea: chemical analysis and stability
Li, S., Lo, C.-Y., Pan, M.-H., Lai, C.-S., & Ho, C.-T. (2013) · Food Funct. · doi:10.1039/c2fo30093a · Cited by 323
Instability of, and generation of hydrogen peroxide by, phenolic compounds in cell culture media
Long, L. H., Hoi, A., & Halliwell, B. (2010) · Archives of Biochemistry and Biophysics · doi:10.1016/j.abb.2010.06.012 · Cited by 140
Rasaei, N., Asbaghi, O., Samadi, M., Setayesh, L., Bagheri, R., Gholami, F., Soveid, N., Casazza, K., Wong, A., Suzuki, K., et al. (2021) · Antioxidants · doi:10.3390/antiox10111731 · Cited by 34
Metadata
- Authors
- Yang, C. S., Lambert, J. D., & Sang, S.
- Venue
- Archives of Toxicology
- Published
- 2008-11-12
- Volume
- 83
- Issue
- 1
- Pages
- 11-21
- ISSN
- 0340-5761 (ISSN-L)
- 1432-0738
- OpenAlex
- W2051405635
- Cited by
- 328
- References
- 2
- FWCI
- 12.01
- Type
- journal article
- Language
- en
- Open access
- green
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- Yang, C. S., Lambert, J. D., & Sang, S. (2009). Antioxidative and anti-carcinogenic activities of tea polyphenols. Archives of Toxicology. https://doi.org/10.1007/s00204-008-0372-0
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