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Green Tea’s effects on Colon Cancer

Green Tea’s Polyphenol Properties – Taking Aim Against Colon Cancer

Polyphenol E, the most purified extracts from green tea, is making itself noticed in the research community as a potential cancer-fighting ingredient.

Cancer and heart disease have long been leading causes of death in industrialized countries. Research points to diet as one of the best resources for naturally improving your chances of a cancer free life.

Fruits and vegetables have long been touted as important dietary considerations because of their bioactive components. A University of California, Berkeley study showed that subjects with diets low in fruits and vegetables ran twice the risk of cancer occurrence than those consuming a diet high in fruit and vegetable intake.


Heads are now also being turned to the cancer fighting properties of edible, organic green tea leaves. The brew derived from the steeping of the tea leaves is already known to contain anti-oxidant properties.

Dr. Hang Xiao is the Assistant Professor of Food Science at the University of Massachusetts. His epidemiological views on cancer abatement are well known in scientific circles.

His studies focus on the factors that affect illness and health in general masses. His research provides the groundwork for logical assumptions made in the interest of health and prevention.

Dr. Xiao’s research is focused on nutraceuticals, which are cancer preventive dietary components. By testing synergistic interactions among these components and pharmacological compounds, the intent is to develop diet-based cancer prevention.

Much of Dr. Xiao’s research involves the use of lab animals. Some of his studies have been conducted in order to clarify what effect green tea does or doesn’t have as a dietary consideration in the prevention of and fight against cancer.

Polyphenol E is a trademark for the most purified of extracts from green tea that is manufactured by Mitsui Norin. The National Cancer Institute has funded research to determine the possibility of green tea catechins as cancer fighters, although the results are not conclusive at this time.

Dr. Xiao’s work with Polyphenol E used on laboratory rats has been very encouraging. In a report to the Sixth International Conference on Frontiers in Cancer Prevention, it was stated that Polyphenol E had been used to limit the growth of colorectal tumors in rats that had been treated with a carcinogenic substance known to cause the cancer.

The report affirmed that the rats treated with the purified green tea extract were less than half as likely to develop colon cancer.

Further testing is necessary before the American Association of Cancer Research, who sponsored the aforementioned conference, will offer a firm position on the subject.

This in no way takes away from the results of Dr. Xiao’s research. It is a strong indication that properties found in green tea offer some prevention against colon cancer, and even if that isn’t conclusive, these properties do not contribute any to the cancer’s occurrence.

Because the testing was done with the purified extract from green tea, it would indicate that the amount was several times more potent than what would be consumed in the brewed tea. Which supports the belief that by eating the tea leaves after consuming the green tea, there can be an even greater cancer defense.

We invite you to re-post this recipe on your own web site with the following hyper-linked attribution
“Republished with permission from EatGreenTea.com, the original edible green tea.”