茶色素对癌细胞的抑制作用及机制研究进展

Research progress on the inhibitory effects and mechanism of tea pigments on cancer cells

中文关键词:  茶色素  癌细胞  机制  肠道菌群

英文关键词:tea pigments  cancer cells  mechanism  intestinal flora

中文摘要:

      癌症是全球致死率最高的主要疾病之一, 其预防和治疗一直是学术研究的重点。茶色素是来自茶叶的一类多酚氧化聚合物, 主要分为茶黄素、茶红素和茶褐素, 其富含大量活性酚羟基等活性基团, 同时具有抗氧化、抗炎、抑菌、抗癌等生物活性功能。近年来, 茶色素凭借其天然、安全和高效的优势, 在抗癌研究领域受到越来越多的关注。本文综述了不同茶色素的形成及其生物活性, 同时对癌细胞的潜在作用机制, 主要对抑制细胞增值、诱导细胞凋亡、调节细胞周期、控制细胞信号通路、调节肠道菌群等方面进行了系统的阐述。这为扩展茶色素在改善疾病、开发功能性食品和扩展工业领域应用提供理论基础。

英文摘要:

      Cancer is one of the major diseases with the highest mortality rate in the world, and its prevention and treatment have been the focus of academic research. Tea pigments are a class of polyphenol oxidative polymers from tea leaves, which are mainly classified into theaflavins, thearubigins and theabrownins. They are rich in active phenolic hydroxyl groups and other active groups, and also have antioxidant, anti-inflammatory, antibacterial, anticancer and other bioactive functions. In recent years, tea pigments have received more and more attention in the field of anticancer research due to their naturalness, safety and high efficiency. This paper reviewed the formation of different tea pigments and their biological activities, systematically elaborated the potential mechanisms of action on cancer cells, mainly including inhibition of cellular value-addition, induction of apoptosis, regulation of cell cycle, control of cellular signal pathways, and regulation of intestinal flora. This provides a theoretical basis for expanding the application of tea pigments in ameliorating diseases, developing functional foods and expanding industrial fields.