Suppressive Effects of Tea Catechins on Breast Cancer
AbstractTea leaf (Camellia sinensis) is rich in catechins, which endow tea with various health benefits. There are more than ten catechin compounds in tea, among which epigallocatechingallate (EGCG) is the most abundant. Epidemiological studies on the association between tea consumption and the risk of breast cancer were summarized, and the inhibitory effects of tea catechins on breast cancer, with EGCG as a representative compound, were reviewed in the present paper. The controversial results regarding the role of tea in breast cancer and areas for further study were discussed. View Full-Text
A printed edition of this Special Issue is available here.
Share & Cite This Article
Xiang, L.-P.; Wang, A.; Ye, J.-H.; Zheng, X.-Q.; Polito, C.A.; Lu, J.-L.; Li, Q.-S.; Liang, Y.-R. Suppressive Effects of Tea Catechins on Breast Cancer. Nutrients 2016, 8, 458.
Xiang L-P, Wang A, Ye J-H, Zheng X-Q, Polito CA, Lu J-L, Li Q-S, Liang Y-R. Suppressive Effects of Tea Catechins on Breast Cancer. Nutrients. 2016; 8(8):458.Chicago/Turabian Style
Xiang, Li-Ping; Wang, Ao; Ye, Jian-Hui; Zheng, Xin-Qiang; Polito, Curt A.; Lu, Jian-Liang; Li, Qing-Sheng; Liang, Yue-Rong. 2016. "Suppressive Effects of Tea Catechins on Breast Cancer." Nutrients 8, no. 8: 458.
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.