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Green tea has been consumed in China for 4,000 years and one of its compounds may hold the key to preventing cancer, according to convincing new research.
It activates a gene called p53, which blocks the development of tumors.
Known as the “guardian of the genome” for its ability to repair DNA damage and destroy cancer cells, p53 is classified as a tumor suppressor – and if a person inherits only one functional copy of the p53 gene. of her parents, she is predisposed to the disease.
A new study published this month in Nature communications shows that an antioxidant in the traditional Chinese drink can increase p53 levels and improve its effectiveness, say scientists at Rensselaer Polytechnic Institute in Troy, New York.
Studying the direct interaction between p53 and the green tea compound epigallocatechin gallate (EGCG) offers hope that a new drug could be created to mimic it.
“Mutations in p53 are found in over 50% of human cancers,” said the author of the article, Professor Chunyu Wang, who called it “arguably the most important protein in human cancer.” .
An advanced scanning technique called nuclear magnetic resonance spectroscopy has shown that EGCG protects the “N-terminal domain” of cell structure from degradation.
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EGCG is a natural antioxidant, which means that it helps repair the almost constant damage caused by oxygen metabolism. Found abundantly in green tea, EGCG is also packaged by many companies as an herbal supplement.
Wang’s team identified the specific mechanism – the beneficial interaction between EGCG and p53 – for the first time. “When EGCG binds to p53, the protein is not degraded … so the level of p53 will increase with the direct interaction.”
“This means there is more p53 for anti-cancer function.”
When working at full capacity, p53 activates DNA repair mechanisms and prevents cells with damaged DNA from dividing. If the DNA damage is irreparable, p53 induces the cell to destroy itself by undergoing apoptosis or programmed cell death.
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Since it’s typically turned off in human cancers, reactivation of the protein could potentially provide a powerful way to treat disease in the future.
The results also shed new light on the benefits of green tea, which has been shown to reduce the risk of dementia and heart attack. A study of more than 100,000 elderly Chinese found that those who drank three or more cups of green tea per week were 25% less likely to die in the next seven years.
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“By developing an understanding of the mechanisms at the molecular level that control key biochemical interactions linked to devastating diseases such as cancer and Alzheimer’s disease, Chunyu’s research lays the foundation for new and successful therapies,” said Curt Breneman , dean of the Rensselaer School of Science.
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