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PubMed2003

Capillary electrophoretic determination of theanine, caffeine, and catechins in fresh tea leaves and oolong tea and their effects on rat neurosphere adhesion and migration.

Theanine, caffeine, and catechins in fresh tea leaves and oolong tea were determined by using capillary electrophoresis (CE). CE separated these tea polyphenols from three other tea ingredients, namely, caffeine, theophylline, and theanine, within 8 min. The young leaves (apical bud and the two youngest leaves) were found to be richer in caffeine, (-)-epigallocatechin gallate (EGCg), and (-)-epicatechin gallate (ECg) than old leaves (from 5th to 7th leaves). On the other hand, the old leaves (from 8th to 10th leaves) contained higher levels of theanine, (-)-epigallocatechin (EGC), and (-)-epicatechin (EC). Results from a comparison of fresh young tea and oolong tea compositions indicated oolong tea contained more theanine and catechins than fresh young tea. Furthermore, it was found that the levels of theanine, EGC, and EGCg in young leaves rose markedly with the withering process. Caffeine did not markedly change. However, fully or partially fermented teas (oolong tea or pauchong tea) have a common initial step in the withering process. Fresh tea leaves or oolong tea extract (0.1%, w/v) markedly inhibited neurosphere adhesion, cell migration, and neurite outgrowth in rat neurospheres. Theanine (348 micrograms/mL) and caffeine at high concentration (50 micrograms/mL) did not inhibit neurosphere adhesion or migration activities, but EGCg at 20 micrograms/mL effectively inhibited neurosphere adhesion for 24 h. These results indicated that EGCg might affect neural stem cell survival or differentiation.

Animals↗

PubMed2003

Bioavailability of soluble oxalate from tea and the effect of consuming milk with the tea.

OBJECTIVES: To measure the availability of oxalate normally extracted when making tea from two commercially available black teas bought from a supermarket in Christchurch, New Zealand in July 2001. DESIGN, SUBJECTS AND INTERVENTION: A randomized double crossover study. Six students and four staff consumed six cups of each brand of tea both with and without added milk over a 24 h period. A total urine collection was taken for the initial 6 h followed by a further 18 h. The oxalate content of the urine voided was measured using an enzyme kit method and the availability of the soluble oxalate consumed was measured for the 6 h and the total 24 h sample. SETTING: University campus. RESULTS: The mean soluble oxalate content of black tea in the two different commercial tea bags was respectively 6.1 and 6.3 mg soluble oxalate/g tea. The mean availability of the oxalate extracted from tea measured over a 6 h period ranged from 1.9 to 4.7% when tea was consumed without milk. The availability of the soluble oxalate from tea ranged from -3.0 to 2.3% for each of the two brands of tea investigated over a 24 h period. CONCLUSION: These studies show that consuming black tea on a daily basis will lead to a moderate intake of soluble oxalate each day, however the consumption of tea with milk on a regular basis will result in the absorption of very little oxalate from tea.

Adult↗

PubMed2005

Consumption of both black tea and green tea results in an increase in the excretion of hippuric acid into urine.

BACKGROUND: A major portion of the catechins in green tea is not absorbed in the small intestine. Bacteria in the colon convert nonabsorbed catechins into simpler phenolic compounds, which may also be absorbed. During the production of black tea, most catechins are polymerized to complex molecules called thearubigins. Little is known about the microbial degradation of these complex polyphenols, but hippuric acid has been identified as a major excretion product associated with black tea consumption. OBJECTIVE: To investigate whether green tea and black tea have the same metabolic fate in humans. DESIGN: Seventeen healthy male volunteers were studied with a randomized, full-crossover design. Each intervention period lasted 4 d, ie, a 2-d run-in period with a low-polyphenol diet followed by a 2-d treatment period. Volunteers consumed a daily dose of 6 g green tea solids, 6 g black tea solids, or 360 mg caffeine. Intervention periods were separated by a 10-d washout period. Twenty-four-hour urine samples were collected during the second day of each treatment period. Hippuric acid was analyzed with HPLC-tandem mass spectrometry. RESULTS: The mean excretion of urinary hippuric acid during black tea and green tea consumption was 3.75 +/- 0.28 mmol/24 h and 4.22 +/- 0.28 mmol/24 h, respectively (95% CI for the difference: -0.37 to +1.30 mmol/24 h). The hippuric acid excretion during the control treatment was much lower (1.89 +/- 0.28 mmol/24 h; P < 0.0001, compared with both black tea and green tea). CONCLUSION: The ingestion of either green tea or black tea results in a major increase in the excretion of hippuric acid into urine.

Adult↗

PubMed2004

Fluoride and aluminum in teas and tea-based beverages.

OBJECTIVE: To evaluate fluoride and aluminum concentration in herbal, black, ready-to-drink, and imported teas available in Brazil considering the risks fluoride and aluminum pose to oral and general health, respectively. METHODS: One-hundred and seventy-seven samples of herbal and black tea, 11 types of imported tea and 21 samples of ready-to-drink tea were divided into four groups: I-herbal tea; II-Brazilian black tea (Camellia sinensis); III-imported tea (Camellia sinensis); IV-ready-to-drink tea-based beverages. Fluoride and aluminum were analyzed using ion-selective electrode and atomic absorption, respectively. RESULTS: Fluoride and aluminum levels in herbal teas were very low, but high amounts were found in black and ready-to-drink teas. Aluminum found in all samples analyzed can be considered safe to general health. However, considering 0.07 mg F/kg/day as the upper limit of fluoride intake with regard to undesirable dental fluorosis, some teas exceed the daily intake limit for children. CONCLUSIONS: Brazilian and imported teas made from Camellia sinensis as well as some tea-based beverages are sources of significant amounts of fluoride, and their intake may increase the risk of developing dental fluorosis.

Aluminum↗

PubMed2000

[Effect of tea polyphenols and tea pigments on inducing the activity of phase II detoxicating enzymes and on the chemoprevention of liver precancerous lesions].

In order to elucidate the chemoprevention mechanism of tea, the regulative effect of tea polyphenols and tea pigments on phase II enzyme, glutathions S-transferase (GST) activity and its isoenzymes in Wistar rat were studied. Rat liver precancerous lesions were initiated with diethylnitrosamine (DEN), promoted with partial hepatectomy and carbon tetrachloride. The rats were killed after 8 weeks of treatment. Liver cytosol GST activities were tested. The GST 1-1, 1-2, 3-3 and Pi isoenzymes were detected with Western Blot method. The results showed that the activities of GST increased greatly in the tea polyphenol and tea pigment groups, while the activities were decreased in positive control group. Both tea polyphenold and tea pigments increased the activities of classes GST alpha (GST1-1, 1-2) and GST mu(GST3-3). The increase of GST alpha was more in tea polyphenol group, and the increase of GST mu was more in tea pigment group. Both tea polyphenols and tea pigments inhibited the over expression of GST Pi in the rats treated with DEN/PH/CCl4. The study indicated that tea polyphenols and tea pigments modulated phase II enzymes effectively, thus inhibited the occurrence and development of the precancerous lesions of rat liver.

Animals↗

PubMed2004

[Influence of teas with fruit aroma and ice teas on pH and buffer capacity of saliva].

A number of teas with fruit aroma and ice teas has been tested on erosivity. The teas with a fruit taste have at their drinking temperature (45 degrees C) a pH between 6.2 to 7.4. Even teas with a citron or citrus flavour are neutral. The most acidic tea tested has a mango-peach-taste, but contains no buffer system. After mixing 1 ml of total saliva up to 10 ml tea or by rinsing the oral cavity with tea the pH of oral fluid was hardly lowered (minimum 6.3). In contrast, ice teas are rather acidic (pH < 4) and have a strong buffer capacity. Rinsing the oral cavity with 5 ml ice tea resulted in a decrease of the pH of the oral fluid to 4.1-4.9. However, within 2 minutes the pH in the oral fluid was already increased to 5.9-7.1 and after 5 minutes to 6.3-7.1. In other words, the teas with fruit aroma, based on organic taste components do not have an erosive potential. On the other hand, ice teas decrease the pH of the oral fluid drastically to a level that they become erosive. Therefore, from a dental point of view, teas with only a taste of fruit can be advised to replace drinking of soft drinks, but ice teas not.

Beverages↗

PubMed1980

Prophylactic effect of tea on pathogenic micro-organism infection to human and animals. (1). Growth inhibitive and bacteriocidal effect of tea on food poisoning and other pathogenic enterobacterium in vitro.

0.5% tea powder of Oolong tea, green tea and black tea, respectively added to Tryptic soy agar (TSA) plates prepared non aseptically could inhibit the growth of colonies of St. aureus and airborne bacteria, but only very few fungi colonies. 0.5% tea powder of oolong tea, green tea and black tea, respectively added to Tryptic soy agar (TSA) plates prepared non aseptically could also inhibit the colonial growth of V. cholerae, V. parahaemorrhagiae, Sal. dysenteriae, Sal. typhi, Sal. paratyphi A and B. The suspension (10(-3) approximately 10(-4)) of E. coli could inhibit the colonial growth. 3% suspension of oolong tea, green tea, and black tea, respectively could kill V. cholerae and V. parahaemorrhagiae in 30 minutes. 3% suspension of oolong tea and green tea, respectively could kill Sal. Typhi B.

Animals↗

PubMed1998

Effect of green tea and black tea on the metabolisms of mineral elements in old rats.

A 2-mo experiment with the white Sprague-Dawley (SD) rats was conducted to investigate the effect of the water extracts of black tea (BTWE) and green tea (GTWE) and the black tea leaves (BTF) and the green tea leaves (GTF) on the metabolism of mineral elements. One hundred eight 12-mo-old white SD rats were randomly divided into 13 groups; 6 of these drank the BTWE or GTWE in which the water extracts concentrations of black tea or green tea were, respectively, 0.6%, 1.2%, and 2.4%, and 6 of these had black tea leaves (BTF) and green tea leaves (GTF) added in which the contents of BTF or GTF were, respectively, 0.5%, 1.0%, and 2.0%, one of these was control. The teas and their water extracts could promote the absorption of manganese and copper. In GTF, BTF, GTWE, and BTWE, the apparent absorption rates of manganese were significantly increased. The manganese contents in the tibia were also elevated, and the differences between GTWE and GTF were significant. The apparent absorption rates of copper and the copper contents in the tibia were increased, but not significantly. The teas and their water extracts inhibited the absorption of calcium (p > 0.05) and iron (p < 0.05). The cerebrum calcium contents were significantly decreased, but the contents of calcium and iron in tibia were not significantly changed. Compared with the control, although the apparent absorption rates of aluminum in all experimental groups were not observed to be different, the aluminum contents in the tibia (p > 0.05) and cerebrum (p < 0.05) were increased. GTF and GTWE decreased the apparent absorption rates of zinc, but BTF and BTWE increased them; the zinc contents in tibia were a little improved, whereas its contents in the cerebrum were gradually decreased with the increase of tea leaves dose and tea concentration.

Aging↗

PubMed2005

Variations of main quality components of tea genetic resources [Camellia sinensis (L.) O. Kuntze] preserved in the China National Germplasm Tea Repository.

The variations of the main quality components of tea, tea polyphenols, catechins, amino acids, caffeine, and water extract of 596 accessions Chinese tea genetic resources, preserved in the China National Germplasm Tea Repository (CNGTR), were analyzed. Tea polyphenols content on a dry weight basis varied from 13.6 to 47.8%, averaging 28.4%. The tea polyphenols content increases gradually from northern and eastern provinces to southern provinces, the highest is in Yunnan tea resources. The content of catechins ranged from 81.9 g/kg to 262.7 g/kg, averaging 144.6 g/kg. The genetic resources from Hunan province had the highest catechins content, inconsistent with the tea polyphenols, which were highest in Yunnan tea resources. The amino acids content ranged from 1.1 to 6.5%, with an average of 3.3%. It was much lower in the southern provinces compared with northern and eastern provinces. The average caffeine content was 4.2%, varying from 1.2 to 5.9%. Yunnan province has plentiful high caffeine genetic resources, next is Fujian province. Caffeine content of Chinese and Japanese tea genetic resources were very similar. The average of water extract content was 44.7%, varying from 24.4 to 57.0%. The variation pattern was similar to that of tea polyphenols. Tea genetic resources of transnormal components are valuable and they could be used directly or indirectly for commercial functional components extract, breeding, and production.

Amino Acids↗

PubMed1998

Antimutagenic activity of tea towards 2-hydroxyamino-3-methylimidazo[4,5-f]quinoline: effect of tea concentration and brew time on electrophile scavenging.

Green tea and black tea inhibit colon carcinogenesis in rats exposed to the cooked meat-derived mutagen 2-amino-3-methylimidazo[4, 5-f]quinoline (IQ). The present study compared the inhibitory activities of green tea and black tea towards a direct-acting mutagenic metabolite of IQ, namely 2-hydroxyamino-3-methylimidazo[4, 5-f]quinoline (N-hydroxy-IQ), under various brewing conditions. The following observations were made: (a) green tea (Sencha midoriiro) and black tea (English Breakfast tea) brewed at concentrations of 1. 25%, 2.5% or 5.0% (w/v) dose-relatedly inhibited the mutagenic activity of N-hydroxy-IQ in the Salmonella assay, (b) most of the antimutagenic components were released from the teas within 1-2 min of brewing, (c) under identical brewing conditions, green tea was significantly more effective than black tea, and (d) fractionation of green tea by HPLC revealed that most of the antimutagenic activity co-eluted with the compounds epigallocatechin (EGC) and epigallocatechin-3-gallate (EGCG), both of which are known for their anti-oxidant properties. These results suggest that catechins in tea might protect against such diverse reactive intermediates as free radicals and electrophiles formed during the metabolic activation of carcinogens and mutagens.

Animals↗

PubMedDate not supplied

Tea and tea polyphenols inhibit cell hyperproliferation, lung tumorigenesis, and tumor progression.

Both green and black tea have been shown to inhibit lung tumorigenesis in laboratory animal experiments. Green tea inhibited N-nitrosodiethylamine-induced lung tumor incidence and multiplicity in female A/J mice when tea was given either during the carcinogen treatment period or during the post-carcinogen treatment period. In a separate tumorigenesis model, both decaffeinated black tea and decaffeinated green tea inhibited 4-(methylnitrosamino)-1-(3-pyridyl)-1-butanone (NNK)-induced lung tumor formation. Studies in which tea was administered during different time periods in relation to the NNK suggest that tea can inhibit lung tumorigenesis at both the initiation and promotion stages. The antiproliferative effects of tea may be responsible for these anti-carcinogenic actions. Black tea polyphenol preparations decreased NNK-induced hyperproliferation. Black tea also inhibited the progression of pulmonary adenomas to adenocarcinomas and the formation of spontaneous lung tumors in A/J mice. Growth inhibition by various tea polyphenols has been demonstrated in human lung H661 and H1299 cells. Although inhibition of cell growth and signal transduction pathways by tea components have been demonstrated, the concentrations required to produce the effect are higher than achievable in tissues in vivo. More research is necessary to translate these laboratory results to applications in human chemoprevention.

Adenoma↗

PubMed1992

Inhibition of N-nitrosodiethylamine- and 4-(methylnitrosamino)-1-(3-pyridyl)-1-butanone-induced tumorigenesis in A/J mice by green tea and black tea.

The effect of p.o. administration of tea on nitrosamine-induced carcinogenesis was investigated. Female A/J mice were given N-nitrosodiethylamine (NDEA) (10 mg/kg) p.o. once a week for 8 weeks and were killed 16 weeks after the last dose. More than 90% of the mice had forestomach and lung tumors. The animals had an average of 8.3 forestomach and 2.5 lung tumors/mouse. With 0.63 or 1.25% green tea infusion (12.5 g green tea leaves brewed with 1 liter of boiling water) as the sole source of drinking water for the entire experimental period, the pulmonary tumor incidence was decreased by 18 or 44%, and the tumor multiplicity was reduced by 36 or 60%, respectively. The treatments also decreased the forestomach tumor incidence by 18 or 26% and tumor multiplicity by 59 or 63%, respectively. Administration of 0.63 or 1.25% green tea infusion, either during the NDEA treatment period only or starting 1 week after the completion of NDEA treatment, also decreased the pulmonary tumor incidence and multiplicity and the forestomach tumor multiplicity. The inhibitory effects of green tea infusion were also observed in a similar experiment using a higher dosage of NDEA (20 mg/kg). Treatment of female A/J mice with a single dose (103 mg/kg) of 4-(methylnitrosamino)-1-(3-pyridyl)-1-butanone (NNK) resulted in the formation of pulmonary adenomas in almost all of the animals with an average of 9.3 tumors/mouse after 16 weeks. When 0.6% decaffeinated green tea or black tea extract was given during the NNK-treatment period, tumor multiplicity was reduced by 67 or 65%, respectively. When the tea extract was given after the NNK-treatment period until the end of the experiment, 0.6% green tea extract decreased the tumor incidence and multiplicity by 30 and 85%, respectively. In this protocol, 0.6% black tea extract reduced tumor multiplicity by about 63% but did not significantly affect the tumor incidence. The results clearly demonstrated an inhibitory action of green tea and black tea on nitrosamine-induced tumorigenesis.

Animals↗

PubMed2005

Green tea, black tea and breast cancer risk: a meta-analysis of epidemiological studies.

Experimental studies have shown that tea and tea polyphenols have anti-carcinogenic properties against breast cancer. A number of epidemiologic studies, both case-control and cohort in design, have examined the possible association between tea intake and breast cancer development in humans. This meta-analysis included 13 papers which examined populations in eight countries and provided data on consumption of either green tea or black tea, or both in relation to breast cancer risk. Summary odds ratios (ORs) for highest versus non/lowest tea consumption level were calculated based on fixed and random effects models. Heterogeneity between studies was examined via the Q statistics. For green tea, the combined results from the four studies indicated a reduced risk of breast cancer for highest versus non/lowest intake (OR = 0.78, 95% CI = 0.61-0.98). For black tea, conflicting results were observed in case-control versus cohort studies. The combined results from the eight case-control studies showed a minor inverse association between black tea consumption and risk of breast cancer (OR = 0.91, 95% CI = 0.84-0.98). This inverse association was stronger in hospital-based (OR = 0.77, 95% CI = 0.50-1.19) than population-based case-control studies (OR = 0.94, 95% CI = 0.81-1.09). Five cohort studies demonstrated a modest increase in risk associated with black tea intake (OR = 1.15, 95% CI = 1.02-1.31). The results of this meta-analysis indicate a lower risk for breast cancer with green tea consumption. Available data suggest a possible late-stage, promotional effect of black tea on breast carcinogenesis.

Animals↗

PubMed2000

Effect of tea polyphenols and tea pigments on the inhibition of precancerous liver lesions in rats.

The objective of this study was to investigate the inhibitory effect of tea components, tea polyphenols and tea pigments, on precancerous liver lesions in rats. A rat liver precancerous lesion model was established by multiple low-dosage N-nitrosodiethylamine (NDEA) injections, followed by intraperitoneal CCl4 injection and partial hepatectomy (PH). Tea pigments (0.1%) or tea polyphenols (0.1%) were given to Wistar rats in drinking water during the eight weeks of the experiment. The number and area of glutathione S-transferase Pi-positive foci in the rat liver were used as biomarkers of precancerous liver lesions. Western and Northern blot techniques were used to detect rat liver GST-Pi expression at the protein and mRNA levels. At the end of the experiment, tea polyphenols and tea pigments significantly decreased the number and area of GST-Pi-positive foci that were overexpressed in the NDEA-CCl4-PH-treated rats compared with the positive control group. The results also showed that GST-Pi mRNA and protein expression increased significantly in the NDEA-CCl4-PH-treated group, which is consistent with the changing of GST-Pi-positive foci. Tea pigments and tea polyphenols had an inhibitory effect on the overexpression of GST-Pi mRNA and protein in NDEA-CCl4-PH-treated rats. These results suggest that tea pigments and tea polyphenols are effective in preventing the occurrence and progression of precancerous liver lesions in rats.

Animals↗

PubMed2001

Inhibitory effects of orally administered green tea, black tea, and caffeine on skin carcinogenesis in mice previously treated with ultraviolet B light (high-risk mice): relationship to decreased tissue fat.

Treatment of SKH-1 hairless mice with ultraviolet B light (UVB; 30 mJ/cm(2)) twice a week for 22 weeks resulted in tumor-free animals with a high risk of developing malignant and nonmalignant skin tumors during the next several months in the absence of additional UVB treatment (high-risk mice). Oral administration of green tea or black tea (6 mg tea solids/ml) to UVB-pretreated high-risk SKH-1 mice for 23 weeks after stopping UVB treatment decreased the number of tumors/mouse, decreased the size of the parametrial fat pads, and decreased the thickness of the dermal fat layer away from tumors and directly under tumors. Administration of the decaffeinated teas had little or no effect on these parameters, and adding caffeine (equivalent to the amount in the regular teas) to the decaffeinated teas restored their inhibitory effects. Administration of caffeine alone also decreased the number of tumors/mouse, the size of the parametrial fat pads, and the thickness of the dermal fat layer away from tumors and under tumors. Using data from individual mice and linear regression and correlation analysis, we found a highly significant positive correlation between the thickness of the dermal fat layer away from tumors and the number of tumors/mouse (r = 0.34; P = 0.0001), but the correlation between average tumor size/mouse and the thickness of the dermal fat layer away from tumors was weak (r = 0.16; P = 0.034). The results suggested that p.o. administered tea or caffeine may have decreased tumor multiplicity in part by decreasing fat levels in the dermis. Additional analysis revealed that oral administration of caffeinated beverages (green tea, black tea, decaffeinated green tea plus caffeine, decaffeinated black tea plus caffeine, or caffeine alone) decreased the thickness of the dermal fat layer under large tumors to a much greater extent than under small tumors. This is the first demonstration of a close association between inhibition of carcinogenesis and the lowering of tissue fat levels by a chemopreventive agent.

Adipose Tissue↗

PubMed2002

[Effects of tea polyphenols and tea pigments on cell cycle of HepG2 cells].

The effects of tea polyphenols and tea pigments on cell cycle of hepatic cancer cells were studied. HepG2 cells were incubated with 50 and 100 mg/L tea polyphenols and tea pigments for 48 h respectively. Flow cytometry, Western blot and RT-PCR analysis were used. Flow cytometry analysis showed that tea polyphenols and tea pigments induced G1 arrest. Western blot analysis showed tea polyphenols and tea pigments significantly inhibited the expression of cyclin D1 protein and induced higher expression of P21WAFI/CIPI protein. The result of RT-PCR analysis demonstrated that Cdk4 was significantly inhibited by tea polyphenols and tea pigments. It is concluded that the induction of cell cycle arrest may be an important mechanism of tea on cancer prevention.

Carcinoma, Hepatocellular↗

PubMed1994

Effects of green tea and black tea on 4-(methylnitrosamino)-1-(3-pyridyl)-1-butanone bioactivation, DNA methylation, and lung tumorigenesis in A/J mice.

Previous studies in our laboratory showed that decaffeinated green tea and black tea extracts inhibited 4-(methylnitrosamino)-1-(3-pyridyl)-1-butanone (NNK)-induced tumorigenicity in A/J female mice. In order to understand the mechanism of the inhibitory action, we examined the effects of decaffeinated green tea, black tea, and tea components on the metabolic activation of NNK in vitro and in vivo in this animal model. When added to incubation mixtures containing mouse lung microsomes, decaffeinated green tea and black tea extracts and their fractions, at concentrations up to 0.4 mg/ml, inhibited NNK oxidation and NNK-induced DNA methylation. Among the tea components examined, (-)-epigallocatechin-3-gallate was the most potent inhibitor with 50% inhibitory concentrations of about 0.12 mM for both NNK oxidation and DNA methylation. At these concentrations, (-)-epigallocatechin-3-gallate inhibited the catalytic activities of several P450 enzymes and was more potent against P450 1A and 2B1 than 2E1. When decaffeinated green or black tea extracts were given to female A/J mice as the sole source of drinking fluid before an i.p. injection of NNK (100 mg/kg body weight), a statistically significant inhibition of lung DNA methylation, however, was not observed, although a significant reduction in lung tumor multiplicity was observed. The results suggest that, although inhibition of the metabolic activation of NNK and the subsequent DNA alkylation by tea extracts can be demonstrated in vitro, this mechanism may not be important for the inhibitory action of tea against lung tumorigenesis.

Animals↗

PubMed1998

Protection by black tea and green tea against UVB and UVA + B induced skin cancer in hairless mice.

The effects of green and black tea consumption on the early indices of UVB and UVA + B skin damage in hairless mice have been studied in the absence of any chemical tumour initiators or promoters. Black tea consumption was associated with a reduction in the number of sunburn cells in the epidermis of mice 24 h after UVA + B irradiation, although there was no effect of green tea. Other indices of early damage such as necrotic cells or mitotic figures were not affected. Neutrophil infiltration as a measure of skin redness was slightly lowered by tea consumption in the UVB group. Consumption of either green or black tea resulted in significantly fewer skin papillomas and tumours induced by UVA + B light, however black tea provided better protection against UVB-induced tumours than green tea. This study confirms earlier reports that tea consumption can reduce the incidence of skin cancer in hairless mice, and indicates that black tea may afford more protection against simulated solar irradiation than green tea.

Animals↗