茶色素和茶多酚防癌作用的研究

为了解茶色素和茶多酚的防癌作用，用1组体外短期试验，检测茶多酚和茶色素在肿瘤的“启动”、“促癌”和“增殖”3个不同阶段的作用。结果表明茶多酚和茶色素对丝裂霉素(MMC)的致突变性及致微核形成均有明显的抑制作用；茶多酚和茶色素可明显阻断促癌物12-0-四葵酰基-佛波-13-乙酸酯(TPA)的促癌作用；明显抑制Hela细胞在软琼脂中形成集落的能力和降低Hela细胞的存活率；对荷瘤小鼠体内瘤体生长有一定的抑制作用。在本实验条件下茶多酚和茶色素对癌症形成3个阶段均有抑制作用。

Studies on cancer prevention by tea polyphenols and tea pigments

A group of short-screening tests were used to investigate the preventive effects of tea polyphenols and tea pigments on different phases (initiation, promotion and progression) of carcinogenesis. The results showed that tea polyphenols and tea pigments significantly inhibited the mutation and micronuclei formation induced by MMC. They also significantly inhibited the colonizing ability of Hela cells in soft agar and the survival of Hela cells, and showed significant inhibitive effect on the carcinogenicity of TPA; In addition, tea polyphenols and tea pigments inhibited the growth of solid tumors of mice. In conclusion, tea polyphenols and tea pigments had inhibitory effects over the three phases of carcinogenesis under the present conditions.