Matcha green tea kills breast cancer stem cells

MATCHA, the Green Tea packed with antioxidants, is often hailed as containing properties which prevent disease.

Scientists in Salford, UK have shed a ray of light on the claim by testing it on cancer stem cells - with surprising results.

In research published in the journal Aging, a team from the Biomedical Research Centre at the University of Salford, used metabolic phenotyping on cell lines of breast cancer stem cells and found that Matcha "shifted cancer cells towards a quiescent metabolic state" and stopped their spread at a relatively low concentration (0.2 mg/ml).

They also found that the signaling pathways that promote cancer stem cells indicated that Matcha "strongly affected mTOR signals, weakening components of the 40S ribosome. This raised the possibility that Matcha could be used in place of chemical drugs such as rapamycin.

Michael Lisanti, professor of translational medicine at the center, explained: "Matcha green tea is a natural product used as a dietary supplement with great potential for a range of treatments. But, the molecular mechanism underpinning all that remains largely unknown.

"By using metabolic phenotyping, we found that the tea is suppressing oxidative mitochondrial metabolism - in other words it is preventing the cells from 're-fuelling' and therefore they become inactive and die.

"The effects on human breast cancer cells were very striking; the active ingredients in matcha having a surgical effect in knocking out certain signaling pathways.

"Our results are consistent with the idea that Matcha may have significant therapeutic potential, mediating the metabolic reprogramming of cancer cells."

The team who specialize in identifying non-toxic methods of killing cancer stem cells recently found that Earl Grey tea ingredient, Bergamot kills cancer cells and works as an anti-cholesterol agent.

Ref : https://www.salford.ac.uk/news/articles/2018/green-tea-prevent-cancer-cells-from-refuelling

Green tea shows promise against two types of tumors, HHS

In continuation of my update on green tea

Researchers lead by  Dr. Thomas Smith at The Donald Danforth Plant Science Center and his colleagues at The Children’s Hospital of Philadelphia, have found that a compound found in green tea shows great promise for the development of drugs to treat two types of tumors and a deadly congenital disease. 

Dr. Smith and his colleagues discovered that two compounds found naturally in green tea are able to compensate for this genetic disorder by turning off GDH in isolated and when the green tea compounds were administered orally. The Smith lab also used X-ray crystallography to determine the atomic structure of these green tea compounds bound to the enzyme. With this atomic information, they hope to be able to modify these natural compounds to design and develop better drugs. 

Interestingly, two other research groups have validated and extended these findings to demonstrate that blocking GDH with green tea is very effective at killing two different kinds of tumors; glioblastomas, an aggressive type of brain tumor, and tuberous sclerosis complex disorder, a genetic disease that causes non-malignant tumors to grow on a number of organs. 

More...  

Green tea found to reduce rate of some GI cancers

In continuation of my update on green tea.

We know that, Tea contains polyphenols or natural chemicals that include catechins like EGCG and ECG. Catechins have antioxidant properties and may inhibit cancer by reducing DNA damage and blocking tumor cell growth and invasion.

Now researchers have found that regular tea consumption, defined as  tea  consumption  at  least three times a week for more than six months, was  associated  with  a  17 percent reduced risk of all digestive cancers combined. A  further  reduction  in  risk  was  found to be  associated  with  a increased level of tea drinking. Specifically, those who consumed about two to three cups per day (at least 150 grams of tea per month) had a 21 percent reduced risk of digestive system cancers.

For all digestive system cancers combined, the risk was reduced by 27 percent among women who had been drinking tea regularly for at least 20 years," said Nechuta. "For colorectal cancer, risk was reduced by 29 percent among the long-term tea drinkers. These results suggest long-term cumulative exposure may be particularly important."

Ref : http://ajcn.nutrition.org/content/96/5/1056

Green tea found to reduce rate of some GI cancers

Seeds of tropical shrub guarana contain ten times more amount of catechins than green tea

 

In continuation of my update on catechins. 

The millions of people who consume green tea all over the world benefit from the catechins it contains. Catechins are a class of chemical compounds with anti-oxidant and anti-inflammatory properties, among other healthy ingredients. Researchers at the University of São Paulo's Public Health School (FSP-USP) have discovered that guarana (Paullinia cupana) is a worthy competitor, at least as far as catechins are concerned: the seeds of the tropical shrub, used in fizzy drinks that are among the most popular in Brazil, as well as in over-the-counter supplements, contain more than ten times the amount of catechins found in green tea.

 Catechins

A clinical trial with healthy human volunteers has demonstrated that guarana is a rich source of catechins, which, when properly absorbed, reduce the oxidative stress associated with the development of neurodegenerative and cardiovascular disorders, as well as diabetes, cancer, inflammation and premature aging due to cell death, among other conditions harmful to health and wellbeing.

"Guarana has always been seen above all as a stimulant, especially by the international scientific community, because of its high caffeine content. We also found few Brazilian scientific studies that seek to identify other biological effects of guarana," said Lina Yonekura, the principal investigator for this research and currently an assistant professor at Kagawa University's School of Agriculture in Japan. "This pioneering assessment of the absorption and biological effects of its catechins in human volunteers should foster interest in guarana as a functional food on the part of scientists, the market, and society in general."

The paper with the results of the study is featured on the cover of the latest issue ofFood & Function, published by the Royal Society of Chemistry in the United Kingdom as one of the "Hot Articles in Food & Function 2016.

The month-long study was conducted in two stages. After selecting volunteers who were healthy but slightly overweight and with a moderately elevated risk of cardiovascular disease, the researchers measured baseline parameters on the first day and evaluated the same items again on day 15 after a the implementation of a controlled diet.

The participants were then asked to take guarana at home every morning before breakfast for the next fortnight. They were given bottles containing guarana seed powder and instructed to prepare a daily drink with the contents of one bottle (3 g of guarana powder) in 300 mL of water.

This procedure ensured that each participant acted as his or her own control. The researchers compared the same volunteers' blood tests at different times to avoid the influence of variability between individuals. The acute effect of guarana was measured one hour after the participants drank the solution on day 1 and day 15. The prolonged effect was assessed after overnight fasting on the same days.

The researchers assessed the extent to which guarana affected oxidative stress markers during the two-week intervention period. They also performed a detailed study to evaluate the subjects' absorption of catechins and their metabolites, as they had found no information in the scientific literature on the bioavailability of these compounds in guarana.

The oxidative stress markers included oxidation of low-density lipoprotein (LDL), popularly known as bad cholesterol. LDL is essential to an organism's proper functioning because it is the main particle that carries cholesterol to cells. Cholesterol is a structural component of all cell membranes and is used to manufacture steroid hormones (estrogen and testosterone). When oxidized, however, LDL causes atherosclerosis and increases the risk of cardiovascular disease. The tests performed by Yonekura's team showed an increase in oxidation resistance of the LDL in the blood samples taken from the volunteers after they drank guarana.

They also performed a comet assay, also called single cell gel electrophoresis (SCGE), a technique for quantifying and analyzing DNA damage in individual cells due to various factors, including oxidative stress. In this case, lymphocyte DNA in blood samples taken one hour after guarana intake was less damaged than expected when submitted to an oxidizing environment, indicating the presence of anti-oxidant substances or enhanced performance of the lymphocytes' enzymatic anti-oxidant system.

"All these markers depend on the presence of catechins in the bloodstream," Yonekura said. "The improvement in the parameters we assessed was associated with a rise in the concentration of plasma catechins after guarana intake, showing that guarana was indeed responsible for this effect."

Moreover, she went on, the guarana catechins strengthened the cells' native anti-oxidant enzymes, especially glutathione peroxidase, catalase, and superoxide dismutase, which combine to convert superoxide into peroxide and finally into water, protecting cells from the oxidative damage caused by their own metabolism of outside factors.

The tests showed increased glutathione peroxidase and catalase activity both shortly after guarana ingestion and on the following day.

"These results are exciting, suggesting that the bioavailability of guarana catechins is equal to or greater than that of green tea, cocoa and chocolate catechins," Yonekura said. "In fact, their bioavailability was sufficient to have a positive effect on plasma anti-oxidant activity, protect erythrocyte DNA, reduce plasma lipid oxidation, and increase anti-oxidant enzyme activity. We hope the results lead to heightened interest in guarana as the species is native to the Amazon, and Brazil is practically the only country that produces it on a commercial scale."

Polyphenols in red wine and green tea halt prostate cancer growth, study suggests

In continuation of my update on Green Tea and EGCG........

"The profound impact that the antioxidants in red wine and green tea have on our bodies is more than anyone would have dreamt just 25 years ago," Weissmann added. "As long as they are taken in moderation, all signs show that red wine and green tea may be ranked among the most potent 'health foods' we know." ....

Polyphenols in red wine and green tea halt prostate cancer growth, study suggests

New evidence that green tea may help fight glaucoma and other eye diseases

In continuation of my update on green tea and its usefulness, I am sharing herewith this interesting article, where in the researchers claim that there is a possibility that green tea may protect against glaucoma and other common eye diseases.....

New evidence that green tea may help fight glaucoma and other eye diseases

GEN | News Highlights:Green Tea and Gold Nanoparticles Destroy Prostate Tumors

In continuation of my update on green tea

Scientists report on the development of a radioactive gold nanoparticle for prostate cancer therapy that they claim is far less toxic to normal tissues than traditional radiation therapy and results in massive reduction in tumor volume and increased survival in experimental mice after just one dose. The nanoparticles, derived from the Au-198 isotope, incorporate an extract from green tea known as epigallocatechin-gallate (EGCg), which effectively latches the nanoparticles onto the prostate tumor cells and facilitates their internalization.

GEN | News Highlights:Green Tea and Gold Nanoparticles Destroy Prostate Tumors

Green tea might help to treat Uterine Fibroids....

In continuation of my update on green tea   (pic : source : greenteatruth.org ).......  

We have seen many research groups  trying to explore the  usefulness of  green tea for reduction in heart disease (bad cholesterol),  increase in metabolic rate (fat oxidization) prevention  of Alzheimer’s or Parkinson’s diseases, lowering incidence of cancers and  weight reduction.

 Now researchers from Meharry Medical College in Nashville, Tenn lead  Dr. Ayman Al-Hendy ,   have found that green tea extract shows promise as a treatment for uterine fibroids. The key ingredient responsible for this activity is  "epigallocatechin gallate (EGCG)". The researchers investigated  the effect of epigallocatechin gallate  on rat leiomyoma (ELT3) cells in vitro and in a nude mice model. ELT3 cells were treated with various concentrations of EGCG. Cell proliferation, proliferation cell nuclear antigen (PCNA), and cyclin-dependent kinase 4 (Cdk4) protein levels were evaluated. As per the claim by the researchers, EGCG significantly decreased PCNA and Cdk4 protein levels. The authotrs conclude that EGCG effectively inhibits proliferation and induces apoptosis in rat ELT3 uterine leiomyoma cells in vitro and in vivo.

Ref : http://www.ajog.org/article/S0002-9378%2809%2902102-4/fulltext

Green tea could reduce pancreatic cancer risk: Study explains how

A study recently published online by the journal, Metabolomics, offers an explanation that researchers say could open a new area of cancer-fighting research. The study reports that 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 researchers also found an enzyme inhibitor, oxamate, which is known to reduce LDHA activity, operated in the same manner: It also disrupted the pancreatic cancer cells metabolic system.

"Scientists had believed they needed a molecular mechanism to treat cancer, but this study shows that they can change the metabolic system and have an impact on cancer," said Wai-Nang Lee, MD, corresponding author of the study and a Los Angeles Biomedical Research Institute (LA BioMed) lead researcher. "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."

Using sophisticated metabolic profiling methods, 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.

Green teacould reduce pancreatic cancer risk: Study explains how  

New study finds green tea extract may prevent Alzheimer's disease and dementia

In continuation of my update on green tea benefits......

New study finds green tea extract may prevent Alzheimer's disease and dementia

Protective properties of green tea uncovered

In continuation of my up date on the benefits of green tea...

Protective properties of green tea uncovered

Ref : doi:10.1016/j.phymed.2010.11.004

Plant flavonols significantly reduce Alzheimer’s risk

A new study published in the journal Neurology in January 2020 concludes that increasing the intake of plant flavonols steeply reduces the risk of Alzheimer’s dementia (AD) by up to a half. In other words, AD could be prevented in many people simply by regularly eating and drinking more foods containing these compounds such as tea, oranges, and broccoli.

Alzheimer’s disease

AD is a progressive brain disorder in which the individual loses cognitive skills, including memory and thinking skills, and the ability to perform simple tasks. It is by far the leading cause of such disorders and affects over 5 million Americans.

One study was carried out on over 900 people, who were part of a community-wide ongoing larger research project called the Rush Memory and Aging (MAP) Project. These participants were assessed yearly for their neurologic health and dietary patterns, for an average of 6 years, but some for as long as 12 years. The average age was 81 years, and 3 out of 4 were female.

The findings

In the first study, 220/921 participants developed AD during the study. The risk of AD fell with a greater intake of flavonols. This finding held good even after the researchers adjusted for other health-associated factors – because those with the highest total flavonol intake were also the best educated, most active and took part in more cognitive activities. They also accounted for genetic factors like the presence of the APOE4 gene, and for cardiovascular risk factors that could influence the risk of AD, such as diabetes mellitus, history of heart attack, or stroke, or hypertension.

When classified into five groups based on decreasing flavonol intake, the participants in the first group (highest intake) consumed over 15 mg of flavonols a day. Compared to those in the lowest fifth (about 5 mg a day), these individuals showed an approximately 50% reduction in AD risk.

In concrete terms, 28 of 186 patients in the highest-intake group developed AD, vs. 54 of 182 in the lowest-intake group.

With respect to individual flavonols, kaempferol intake was linked to a reduction of almost 50%, and both myricetin and isorhamnetin by 40% each. A fourth flavonol, called quercetin, had no noticeable effect on AD risk.

Participants with the highest flavonol intake drank about one cup of black tea a day. Kale, and about a glass of red wine each day, could also supply flavonols.

Sources of flavonols

Kaempferol is richly present in green leafy vegetables, including spinach, broccoli, beans, tea and kale – and also in tea. Isorhamnetin-rich foods include olive oil, red wine, pears and tomato sauce. Myricetin is found in tea, kale, oranges, tomatoes and red wine.

Researcher Thomas Holland says, “More research is needed to confirm these results, but these are promising findings. Eating more fruits and vegetables and drinking more tea could be a fairly inexpensive and easy way for people to help stave off Alzheimer's dementia.”

Implications

Many scientists disagree with the emphasis on flavonols. Though these were thought to have antioxidant activity in the body, this theory was discredited many decades earlier. Antioxidant activity ceases when they are ingested and subjected to the activity of enzymes in the digestive tract.

They point out that flavonols are found in many plants, fruits and vegetables, which have been associated with good health for centuries. Nutritionists say that the AD-delaying effects of such foods are likely due to other plant chemicals which are relatively more abundant. On the other hand, taking flavonol pills or tea extracts is unlikely to produce the same healthful effect, and overdoses could be counterproductive.

This is not to say that eating more flavonol-rich foods or drinking a cup of black tea in the morning would hurt, since any foods containing these chemicals would also contain many more healthful compounds including vitamins, minerals and plant fiber. Holland makes a valid point with his conclusion: “'With the elderly population increasing worldwide, any decrease in the number of people with this devastating disease, or even delaying it for a few years, could have an enormous benefit on public health.”

https://n.neurology.org/content/early/2020/01/29/WNL.0000000000008981

Plant flavonols significantly reduce Alzheimer’s risk

ProstaCaid (33-ingredient comprehensive polyherbal preparation) against prostate cancer......

We have seen  many benefits of natural products rich in  Quercetin,   Epigallocatechin gallate (EGCG) and many other polyphenol antioxidant from natural products like green tea, broccoli peaches and plums. Interestingly, now researchers from  Columbia University have come up with an interesting finding, i.e., ProstaCaid is a 33-ingredient comprehensive polyherbal preparation with supplements of vitamin C, vitamin D3, zinc, selenium, quercitin, 3,3′-diinodolymethane (DIM), and lycopene was able to stop abnormal cell growth and induce apoptosis (programmed cell death) in both hormone sensitive and hormone resistant prostate cancer cell lines at unusually low concentrations, which makes the findings more significant...

Herbal extracts include the extracts from turmeric root, saw palmetto berry, grape skin, pomegranate, pumpkin seed, pygeum bark, sarsaparilla root, green tea, and Japanese knotweed. Hence, it is rich in natural polyphenols, including quercetin, resveratrol, epigallocatechin gallate (EGCG), and ellagic acid, which have previously demonstrated anticancer potential. The unique formula contains 3 medicinal mushrooms grown on an herbal-enhanced medium. The mushrooms included are Phellinus linteus, Ganoderma lucidum, and Coriolus versicolor, each with known anticancer properties.

Researchers claim that, ProstaCaid was designed based on constituents that exhibit antiprolifetaive, antioxidant, and apoptotic activities; however, its efficacy and the mechanisms of action are yet to be examined. Researchers looked at the effectiveness of the preparation in suppressing several types of prostate cancer cell lines in culture and attempt to delineate the mechanism of action for justification in pursuing animal to determine efficicacy invivo.

Researchers conclude that, the anticancer activity of ProstaCaid may be ascribed to its polyphenolic flavonoids and curcuminoids derived from various herbs as well as other supplements, such as DIM. The preparation contains supplements such as quercetin (15%), Curcuma longa root extract complex with enhanced bioavailability (BCM-95; 20%), DIM (3%), and resveratrol (0.2%). Some of these components have shown a strong doseand time-dependent growth inhibition and apoptotic death in prostate cancer cells; 25 mM of quercetin inhibited about 50% PC3 cell growth for 72 hours. At 24 hours, 50 mM and 100 mM quercetin induced G2/M arrest and apoptosis, manifested by the decrease in G2/M-related protiens.

Researchers summarise  that,    ProstaCaid has anti-cancer activities in both AD and AI prostate cancer cells at very low concentrations (25 mg/mL). It also suggests that ProstaCaid inhibits cell growth and survival, at least through the inhibition of AKT and MAPK signaling. The effect on AI cell lines is especially of importance as there is presently no curative therapy for hormone refractory prostate cancer.

Researchers postulate that ProstaCaid may affect activity of Cdc2/cyclin B1 kinase by reducing this complex formation. Cdc2 could be dephosphorylated by Cdc25C and become inactive or be phosphorylated by protein kinase, such as Wee1, and then converted into an inactive form. They also suggest that more studies are needed in the future to test it and to define its upstream events in PC3 cells.

Ref : Jun Yan and Aaron E. Katz, Integr Cancer Ther 2010 9: 186

Green tea prevents the development of hepatic fibrosis in rat model of DMN-induced liver fibrosis

Green tea prevents the development of hepatic fibrosis in rat model of DMN-induced liver fibrosis

Potential role of green tea catechins in various disease therapies: Progress and promise Mak 2012 Clinical and Experimental Pharmacology and Physiology Wiley Online Library

Potential role of green tea catechins in various disease therapies: Progress and promise Mak 2012 Clinical and Experimental Pharmacology and Physiology Wiley Online Library

Drinking green tea could prevent abdominal aortic aneurysm

Drinking green tea could prevent abdominal aortic aneurysm

Combination of EGCG & DAPH-12 - a treatment for brain disorders ?

Amyloid plaques are tightly packed sheets of proteins that infiltrate the brain. These plaques, which are stable and seemingly impenetrable, fill nerve cells or wrap around brain tissues and eventually (as in the case of Alzheimer's) suffocate vital neurons or brain cells, causing loss of memory, language, motor function and eventually premature death.

To date, researchers have had no success in destroying plaques in the human brain and only minimal success in the laboratory. One reason for these difficulties in finding compounds that can dissolve amyloids is their immense stability and their complex composition.

Yet, Dr. Duennwald ( Boston Biomedical Research Institute , BBRI) and co workers from Pennsylvania School of Medicine, experienced success in previous studies when he exposed amyloids in living yeast cells to EGCG (see the above structure). Furthermore, he and his collaborators also found before that DAPH-12, (see below structure) too, inhibits amyloid production in yeast.

About EGCG :

Epigallocatechin gallate, also known as Epigallocatechin 3-gallate, is the ester of epigallocatechin and gallic acid and a type of catechin. EGCG is the most abundant catechin in most notably tea, among other plants, and is also a potent antioxidant and that may have therapeutic properties for many disorders including cancer. It is found in green tea, but not black tea, as EGCG is converted into thearubigins in black teas. EGCG can be found in many supplements.

These findings are significant because it is the first time a combination of specific chemicals (EGCG & DAPH-12) has successfully destroyed diverse forms of amyloids at the same time.

Though the detailed mechanism is still to be established, its a good achievement and hope this combinatorial therapy will help those sufferings from Alzheimer's and other degenerative diseases (Huntington's, and Parkinson's) in the days to come.....

Ref : http://www.nature.com/nchembio/journal/v5/n12/pdf/nchembio.246.pdf

Endothelial Function Improvement With Dietary (Cocoa) Flavanols in Patients With Coronary Artery Disease....

A new study by UCSF cardiologists and researchers lead by Dr. Yerem Yeghiazarians found that high concentrations of cocoa flavanols decrease blood pressure, improve the health of blood vessels and increase the number of circulating blood-vessel-forming cells in patients with heart disease. The findings indicate that foods rich in flavanols  such as cocoa products, tea, wine, and various fruits and vegetables have a cardio-protective benefit for heart disease patients.

Flavanols are phytonutrient compounds that are found naturally in apples, grapes, tea, cocoa and cherries, which account for the antioxidant effect provided by red wine and green tea. The study found a protective effect from a cocoa drink with 375 mg of flavanols, but according to researchers, a standard or recommended dosage has not yet been defined to achieve optimal health benefit.

The UCSF team has shown for the first time that one of the possible mechanisms of flavanol's benefit is an increase in the circulation of so-called angiogenic cells in the blood. These cells, also known as early endothelial progenitor cells, are critical for the repair process after vascular injury, and perform function and maintenance roles in the endothelium. Endothelium is the thin layer of cells that line the interior wall of blood vessels.

In the current study, the benefit seen from the two-fold increase in circulating angiogenic cells was similar to that achieved by therapy with statins and with lifestyle changes such as exercise and smoking cessation. The benefit demonstrated with cocoa flavanol therapy occurred in addition to the medical regimen already being taken by study participants.

"Our data support the concept that dietary flavanols at the levels provided -- in tandem with current medical therapy -- are safe, improve cardiovascular function, and increase circulating angiogenic cells, which have previously been shown to correlate positively with long-term cardiovascular outcomes" said Yeghiazarians.

Though long-term trials examining the effects of high-flavanol diets on cardiovascular health and function are warranted, but these early findings help us understand how these compounds impact the function of damaged blood vessels...

Ref : Yerem Yeghiazarians et.al., J. Am. Coll. Cardiol., July 13, 2010; 56: A20. 

New role for milk: Delivering polyphenols with anti-cancer activity

Polyphenols found in tea manifest anti-cancer effects but their use is limited by poor bioavailability and disagreeable taste. A new study in the Journal of Dairy Science^® finds that when epigallocatechin gallate (EGCG), the major extractable polyphenol in green tea and the most biologically active, when diluted in skim milk or other milk complexes remains bioactive and continues to reduce colon cancer cell proliferation in culture at concentrations higher than 0.03 mg of EGCG/mL.

Ref : http://www.sciencedirect.com/science/article/pii/S002203021300859X

New role for milk: Delivering polyphenols with anti-cancer activity