You may hear a lot of information about Green Tea and its effects on cancer cells. Let’s examine that relationship.

Scientists already know that green tea contains anti-oxidants which may have a protective effect against cancer. But now they have discovered that chemicals in the tea also shut down a key molecule which can play a significant role in the development of cancer. The molecule, known as the aryl hydrocarbon (AH) receptor, has the ability to activate genes. Tobacco smoke and dioxins, in particular, disrupt the functioning of the molecule and cause it to trigger potentially harmful gene activity. Researchers from Rochester University found that two chemicals in green tea inhibit AH activity. Both chemicals are similar to compounds called flavonoids, which are found in broccoli, cabbage, grapes and red wine, and which are also known to help prevent cancer.

Clinical research has found that the growth of certain cancer cells is slowed by the consumption of EGCG in the form of green tea, and that this effect is immediate upon consumption. In addition to this effect, researchers believe that polyphenols can actually help kill cancerous cells as well as stop their proliferation

For example, Polyphenols in green tea has been shown to inhibit the growth of breast cancer cells. In one study of 472 women with various stages of breast cancer, researchers found that women who consumed the most green tea experienced the least spread of cancer (particularly premenopausal women in the early stages of breast cancer). They study also found that women with early stages of the disease who drank at least 5 cups of tea every day before being diagnosed with cancer were less likely to suffer recurrences of the disease after completion of treatment