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Research progress on the inhibitory effects and mechanism of tea pigments on cancer cells
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Xue-Jun HUANG1, Ze-Ao WANG1, Xiao-Qiang CHEN1, Jing WANG2, *
Journal of Food Safety & Quality | 2025, 16(3) : 74 - 82
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Journal of Food Safety & Quality | 2025, 16(3): 74-82
• Special Topic: Functional Foods and Functional Components •
Research progress on the inhibitory effects and mechanism of tea pigments on cancer cells
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Xue-Jun HUANG1, Ze-Ao WANG1, Xiao-Qiang CHEN1, Jing WANG2, *
Affiliations
  • 1. School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China
  • 2. Hangzhou Tea Research Institute, CHINA COOP, Hangzhou 310016, China
Published: 2025-02-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241207001
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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.

tea pigments  /  cancer cells  /  mechanism  /  intestinal flora
Xue-Jun HUANG, Ze-Ao WANG, Xiao-Qiang CHEN, Jing WANG. Research progress on the inhibitory effects and mechanism of tea pigments on cancer cells[J]. Journal of Food Safety & Quality, 2025 , 16 (3) : 74 -82 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241207001
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Year 2025 volume 16 Issue 3
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20241207001
  • Receive Date：2024-12-07
  • Online Date：2025-07-21
  • Published：2025-02-15
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  • Received：2024-12-07
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Affiliations
    1. School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China
    2. Hangzhou Tea Research Institute, CHINA COOP, Hangzhou 310016, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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