The Modulating Influence of Tea Polyphenols on Estrogen Metabolism in Asian and Caucasian Populations: Breast Cancer Prevention

  title={The Modulating Influence of Tea Polyphenols on Estrogen Metabolism in Asian and Caucasian Populations: Breast Cancer Prevention},
  author={Maria Kapiszewska and Anna Merklinger-Gruchala and Grazyna Jasienska},
  journal={Tea in Health and Disease Prevention},
Stability and chemical changes of phenolic compounds during Oolong tea processing.
A study was conducted to investigate the impact of lightly fermented Oolong tea processing on the alteration of constituents, particularly phenolic compounds. Harvested tea shoots were immediately


Modulation of aromatase activity by diet polyphenolic compounds.
Polyphenols are able to modulate aromatase activity and, consequently, estrogen synthesis and may be useful in prevention/treatment of estrogen-dependent disorders.
Tea and circulating estrogen levels in postmenopausal Chinese women in Singapore.
The relationship between tea intake, and plasma estrogen and androstenedione levels in a cross-sectional study of healthy postmenopausal Chinese women in Singapore found that the tea-estrogen associations were observed irrespective of the genotype of catechol-O-methyltransferase (COMT), a major enzyme that aids in the excretion of tea polyphenols in humans.
Tea intake, COMT genotype, and breast cancer in Asian-American women.
In conclusion, tea catechins appeared to reduce breast cancer risk in this study of Asian-American women, and reduction in risk was strongest among persons who had the low activity COMT alleles, suggesting these individuals were less efficient in eliminating teacatechins and may derive the most benefit from these compounds.
Influence of Drinking Green Tea on Breast Cancer Malignancy among Japanese Patients
The results indicate that increased consumption of green tea prior to clinical cancer onset is significantly associated with improved prognosis of stage I and II breast cancer, and this association may be related to a modifying effect of green Tea on the clinical characteristics of the cancer.
Drinking green tea modestly reduces breast cancer risk.
Drinking green tea may be weakly associated with a decreased risk of breast cancer, and the COMT rs4680 AA genotypes did not have a modifying effect on the association of green tea intake with breast cancer risk.
Antioxidative and anti-carcinogenic activities of tea polyphenols
It is the aim of this chapter to raise some of the unanswered questions regarding cancer prevention by tea and to stimulate further research in this area.
Estrogen Exposure, Metabolism, and Enzyme Variants in a Model for Breast Cancer Risk Prediction
A mathematical model is proposed that forecasts breast cancer risk for a woman based on three factors: estimated estrogen exposure, kinetic analysis of the oxidative estrogen metabolism pathway in the breast, and enzyme genotypes responsible for inherited differences in the production of carcinogenic metabolites.
Green tea, black tea and breast cancer risk: a meta-analysis of epidemiological studies.
The results of this meta-analysis indicate a lower risk for breast cancer with green tea consumption and available data suggest a possible late-stage, promotional effect of black tea on breast carcinogenesis.
Chapter 3: Endogenous Estrogens as Carcinogens Through Metabolic Activation
Evidence shows that the catechols themselves are signaling molecules that work through the estrogen receptor that give rise to reactive quinones capable of forming direct adducts with glutathione and purines in DNA and of redox cycling to generate reactive oxygen species that can cause oxidative damage.