Green tea has been consumed in China for 4,000 years – and according to one of the most recent research, it may be the key to fighting cancer.
It activates a gene called p53, which proves that it 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 someone inherits only one functional copy of the p53 gene from their parents, they are prone to the disease.
A new study released this month in Nature communication shows that an antioxidant found in traditional Chinese liquor can increase p53 levels and improve its effectiveness, say scientists from the 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 remedy can be created to mimic it.
“Mutations in p53 occur in more than 50% of human cancers,” said the author of the article, Professor Chunyu Wang. It is probably the most important protein in human cancer. “
A modern scanning technique called nuclear magnetic resonance spectroscopy has shown that EGCG protects the ‘N-terminal domain’ of the cell structure from deterioration.
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EGCG is a natural antioxidant, which means that it eliminates the almost constant damage caused by oxygen metabolism. EGCG is found in abundance in green tea, and 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 broken down … so the level of p53 will increase with the direct interaction.”
“That means there is more p53 for cancer function.”
When operating at full capacity, p53 activates DNA repair mechanisms and prevents the cells from dividing with damaged DNA. When DNA damage is irreparable, p53 causes the cell to destroy itself by undergoing apoptosis, or programmed cell death.
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Since it is usually turned off in human cancer, reactivating the protein may be a powerful way to treat the disease in the future.
The findings also shed fresh light on the benefits of green tea, which have been shown to reduce the risk of dementia and heart attacks. One study of more than 100,000 older Chinese people found that those who drank at least three cups of green tea a week were 25 percent 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 important biochemical interactions associated with 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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