Drinking tea inhibits cancer

Tea is a beverage made from the leaves of Camellia sinensis species of the Theaceae family. Tea has long been tied to a lower risk of stomach, colon and breast cancer, although the connection is not proven.

In June 1, 1994 Journal of The National Cancer Institute published the result of an epidemiological study indicating that drinking green tea reduced the risk of esophageal cancer in Chinese men and women by nearly 60 percent.

Now lab studies find that tea chemicals actually may stop cancer growth. Rutgers University researchers showed that a compound in black tea called TF-2 caused colorectal cancer cells to "commit suicide"; normal cells were unaffected.

Scientific research shows that regular tea drinking, especially green and white tea, inhibits colon, breast, prostate, lung, melanoma, ovarian and bladder cancer.

The phytochemicals in tea suppress signaling molecules needed for cancer cell reproduction and block enzymes needed for tumor invasion – inhibiting the cancer process.

Tea and its polyphenols induce certain enzymes, such as glucuronosyl transferase, that detoxify carcinogens. 

Green tea extract EGCG (Epigallocatechin-3-Gallate) has been shown to inhibit hormone sensitive cancers, such as breast and prostate cancer.

Of importance also is that tea decreases the growth of neoplastic cells, but not of normal cells.

It is also important to note that tea enhances apoptosis, a phenomenon of elimination do cancer cells.
Drinking tea inhibits cancer