Black tea polyphenols reduce cancer risk

Recent human studies and in vitro studies at ANNAMAR University in India have shown that polyphenol-b from black tea extract can affect a variety of cancer control proteins, block the critical path of cancer information transmission, inhibit the growth of tumor cells, and thus reduce the risk of cancer Uncontrolled cell growth plays a key role in the development of cancer According to who data, liver cell carcinoma (HCC) is the fifth largest cancer in the world, resulting in 662000 deaths each year The signal transduction of nuclear factor kappa B (NF KB) in cancer cells can block the apoptosis of normal cells Inhibition of NF KB activity can reduce the occurrence of cancer Many studies have shown that tea polyphenols can reduce the risk of cancer Green tea black tea reduced breast cancer incidence rate by 22% in 2009, while black tea had no similar effect In this study, Indian researchers tested the effect of black tea ingredient polyphenol-b on human and mouse HCC cancer cells The results showed that polyphenol-b had a dose-dependent effect on the carcinogenesis of cancer sensing cells, and could reduce the effect of tumor in mice Polyphenol-b can enhance the control of cell death inducing protein, weaken the control of anti cell death protein, and prevent the transformation of some cells to cancer Therefore, the researchers believe that black tea polyphenol-b can inhibit the expression of NF KB, control cell apoptosis, affect the production of cancer cells, and thus reduce the incidence of cancer.