Green tea could reduce pancreatic cancer risk

Scientists say they are one step closer to proving green tea's cancer-busting potential.

A study recently published online by the journal, Metabolomics, offers an explanation that researchers say could open a new area of cancer-fighting research. The study reports that EGCG, the active biologic constituent in green tea, changed the metabolism of pancreatic cancer cells by suppressing the expression of an enzyme associated with cancer.

The researchers also found that an enzyme inhibitor disrupted the pancreatic cancer cells' metabolic system.

"Scientists had believed they needed a molecular mechanism to treat cancer, but this study shows that they can change the metabolic system and have an impact on cancer," Dr. Wai-Nang Lee, one of the study's authors, said. "By explaining how green tea's active component could prevent cancer, this study will open the door to a whole new area of cancer research and help us understand how other foods can prevent cancer or slow the growth of cancerous cells.

"This is an entirely new way of looking at metabolism," Lee added. "It is no longer a case of glucose goes in and energy comes out. Now we understand how cancer cell metabolism can be disrupted, and we can examine how we can use this knowledge to try to alter the course of cancer or prevent cancer."

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