Last Updated on November 9, 2015 by Katie Sisel Distributor
Post from Tom Mower Senior
“RESEARCHERS FIND KEY MECHANISM IN GREEN TEA ANTI-CANCER PROPERTIES
Sisel’s “intensively concentrated” Sencha Instant Green Tea is heavily fortified with an extremely high concentration of EGCG’s. It was designed this way before we saw this study since we knew the power it offered for health and weight loss support…. The flavor too will be absolutely delicious with Peach Mango accents.
In addition, high concentrated extracts from the exceptionally powerful health supporting ingredients from Chaga, Gotu Kola & Bacopa are added also.
Sisel Instant Sencha “Green TE is here and highly fortified with EGC G’s and many other powerful else building ingredients normally not even found in green tea to magnify and intensify to help supporting benefits you never dreamed possible from green tea
REVIEW THIS STUDY about Green Tea and see if you agree: Sisel has made the right decision in intensively fortifying and concentrating this great tasting powerful product for you to use and sell….
RESEARCHERS FINE KEY MECHANISM IN GREEN TEA ANTI-CANCER PROPERTIES!!! By Annie-Rose Harrison-Dunn+ , 29-Jan-2015
Green tea and cocoa compounds epigallocatechin-3-gallate (EGCG) may trigger a process which sees oral cancer cells killed while healthy cells are left untouched, according to US researchers.
Researchers from Penn State’s University’s Center for Plant and Mushroom Foods for Health said they hoped the in vitro findings would contribute to the development of alternative treatments for oral and other types of cancer.
Previous studies suggested such a cancer-fighting capacity for polyphenols, but the mechanism was not determined.
According to the paper published in the journal Molecular Nutrition and Food Research, this beneficial effect may be due to an interaction in the mitochondria, the so-called powerhouse of the cell.
They said that EGCG caused oxidative damage in the cancer cell mitochondria, which then spread to the rest of the cell causing it to die by attacking its antioxidant gene defences.
However, it did not damage normal cells and could even increase their protective abilities.
The researchers studied the process in both normal human oral cells and human oral cancer cells in Petri dishes.
An important part of this process was the expression of vascular endothelial growth factor (VEGF) — a signal protein which, when over-expressed, could help contribute to disease like cancer by blood and oxygen supply and increased growth of tumours.
“These data demonstrate for the first time that VEGF is a key molecular target for specific polyphenols found in tea, and cocoa which potently inhibit VEGF signalling and angiogenesis [the creation of new blood vessels from existing] at physiological concentrations,” the researchers wrote.
They found that the EGCG “strongly inhibited” the binding of the signal protein to cells.
Tea as a treatment?
Professor Joshua Lambert, one of the study’s authors, said they were now looking to test the findings in animals, something which could lead to the development of alternative cancer treatments.
“The problem with a lot of chemotherapy drugs — especially early chemotherapy drugs — is that they really just target rapidly dividing cells, so cancer divides rapidly, but so do cells in your hair follicles and cells in your intestines, so you have a lot of side effects,” he said.
“But you don’t see these sorts of side effects with green tea consumption.”
Source: Molecular Nutrition and Food Research
Published online ahead of print, doi: 10.1002/mnfr.201400478
“Potent inhibition of VEGFR-2 activation by tight binding of green tea and cocoa epigallocatechin gallate and procyanidins to VEGF: Relevance to angiogenesis” (cancer cell death)” end post