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Molecules 2019, 24(5), 954; https://doi.org/10.3390/molecules24050954

Inhibitory Effects of (−)-Epigallocatechin-3-gallate on Esophageal Cancer

1
China-US (Henan) Hormel Cancer Institute, No. 127, Dongming Road, Zhengzhou 450008, Henan, China
2
Tea Research Institute, Zhejiang University, Hangzhou 310058, China
3
Ningbo Huangjinyun Tea Science and Technology Co. Ltd., Yuyao 315412, China
4
National Tea and Tea Product Quality Supervision and Inspection Center (Guizhou), Zunyi 563100, China
*
Authors to whom correspondence should be addressed.
Academic Editor: Saverio Bettuzzi
Received: 5 February 2019 / Revised: 24 February 2019 / Accepted: 4 March 2019 / Published: 8 March 2019
(This article belongs to the Special Issue Catechins in Human Health)
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Abstract

There is epidemiological evidence showing that drinking green tea can lower the risk of esophageal cancer (EC). The effect is mainly attributed to tea polyphenols and their most abundant component, (−)-epigallocatechin-3-gallate (EGCG). The possible mechanisms of tumorigenesis inhibition of EGCG include its suppressive effects on cancer cell proliferation, angiogenesis, DNA methylation, metastasis and oxidant stress. EGCG modulates multiple signal transduction and metabolic signaling pathways involving in EC. A synergistic effect was also observed when EGCG was used in combination with other treatment methods. View Full-Text
Keywords: tea polyphenols; anticancer; angiogenesis; DNA methylation; metastasis; oxidant stress tea polyphenols; anticancer; angiogenesis; DNA methylation; metastasis; oxidant stress
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Wang, L.-X.; Shi, Y.-L.; Zhang, L.-J.; Wang, K.-R.; Xiang, L.-P.; Cai, Z.-Y.; Lu, J.-L.; Ye, J.-H.; Liang, Y.-R.; Zheng, X.-Q. Inhibitory Effects of (−)-Epigallocatechin-3-gallate on Esophageal Cancer. Molecules 2019, 24, 954.

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