Abstract

Pragya Sigotiya, Rakesh Bharatia, Sant Lal, Kanchan Sahni, Rajani Varun and Shailendra Kumar*

ABSTRACT

The idea that cancer may be prevented by consuming naturally occurring chemicals that people could eat is becoming more and more popular. Tea is cultivated in around thirty countries and is the most widely consumed beverage in the world, behind water. Over the past 10 years, a wealth of data from many laboratories worldwide has provided compelling evidence that tea's polyphenolic antioxidants reduce the risk of cancer in a variety of animal-tumor bioassay systems. Even though the epidemiological research is inconclusive, it has also shown that drinking tea may reduce the chance of developing cancer. Black tea has received less research attention than green tea. There are other polyphenolic antioxidants found in green tea, but the main one that's thought to be responsible for the majority of the tea's cancer-preventive qualities is (–)-epigallocatechin-3-gal-late (EGCG). These effects and the chemical processes behind the biological reaction to green tea polyphenols will be covered in this review.