Green tea has been consumed in China for 4,000 years – and one of its compounds may be the key to preventing cancer, according to compelling 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 a functional copy of his parents’ p53 gene, he is predisposed aa disease.
A new study published this month in Nature Communications shows that an antioxidant found in traditional Chinese drink can increase p53 levels and improve its efficiency, say scientists at 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 drug can be created to mimic it.
“Mutations in p53 are found in more than 50% of human cancer,” said the article’s author, Professor Chunyu Wang, who called it “probably the most important protein in human cancer”.
A state-of-the-art scanning technique called nuclear magnetic resonance spectroscopy has shown that EGCG protects the ‘N-terminal domain’ of cell structure from degradation.
TO LOOK: The definitive guide to flu prevention: 4 micronutrients you should eat this winter to stay healthy
EGCG is a natural antioxidant, which means it helps to undo the almost constant damage caused by oxygen metabolism. Found in abundance 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 being degraded … so the level of p53 will increase with direct interaction.”
“This means that there is more p53 for the anti-cancer function.”
When operating 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 through apoptosis, or programmed cell death.
RELATED: Revolutionary CRISPR-based genome editing system destroys cancer cells ‘permanently’ in the laboratory
Since it is commonly disabled in human cancers, reactivating the protein may provide a powerful way to treat the disease in the future.
The findings also shed new light on the benefits of green tea, which has been shown to reduce the risk of dementia and heart attacks. A study of more than 100,000 older Chinese found that those who drank at least three cups of green tea a week were 25% less likely to die in the next seven years.
MOST: Researchers develop “Holy Grail” eye drops to prevent and treat cataracts without surgery
“By developing an understanding of the molecular-level mechanisms that control key biochemical interactions linked to devastating diseases like cancer and Alzheimer’s disease, Chunyu’s research is laying the groundwork for successful new therapies,” said Curt Breneman, dean from the Rensselaer School of Science.
SHARE some good news from Cuppa with your friends who drink tea on social media …