by Tom Morgan
June 2, 2014
Green tea and its extracts have been widely touted as potential treatments for cancer and several other diseases. However, scientists have struggled to explain how it works to reduce the risk of cancer or slow the growth of cancer cells.
Now a study published online by the journal Metabolomics, offers an explanation. Scientists found EGCG, the active biologic constituent in green tea, changed the metabolism of pancreatic cancer cells by suppressing the expression of an enzyme associated with cancer called LDHA.
They also found that an enzyme inhibitor, oxamate, which reduces LDHA activity, operated in the same manner. It also disrupted the pancreatic cancer cells’ metabolic system. The Los Angeles study’s corresponding author, Dr Wai-Nang Lee, said: “This will open the door to a whole new area of cancer research.”