Tea polyphenols and their roles in cancer prevention and chemotherapy

被引：74
作者：
Chen, Di [1 ]
Dou, Q. Ping
机构：
[1] Wayne State Univ, Barbara Ann Karmanos Canc Inst, Prevent Program, Detroit, MI 48202 USA
来源：
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES | 2008年 / 9卷 / 07期
关键词：
tea polyphenols; cancer prevention; chemotherapy;
D O I：
10.3390/ijms9071196
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Many plant-derived, dietary polyphenols have been studied for their chemopreventive and chemotherapeutic properties against human cancers, including green tea polyphenols, genistein (found in soy), apigenin (celery, parsley), luteolin (broccoli), quercetin (onions), kaempferol (broccoli, grapefruits), curcumin (turmeric), etc. The more we understand their involved molecular mechanisms and cellular targets, the better we could utilize these "natural gifts" for the prevention and treatment of human cancer. Furthermore, better understanding of their structure-activity relationships will guide synthesis of analog compounds with improved bio-availability, stability, potency and specificity. This review focuses on green tea polyphenols and seeks to summarize several reported biological effects of tea polyphenols in human cancer systems, highlight the molecular targets and pathways identified, and discuss the role of tea polyphenols in the prevention and treatment of human cancer. The review also briefly describes several other dietary polyphenols and their biological effects on cancer prevention and chemotherapy.
引用
收藏
页码：1196 / 1206
页数：11
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