Drinking green tea helps reduce the risk of pancreatic cancer

A number of studies have found that drinking green tea helps prevent cancer. However, data on the anticancer mechanism of green tea has been lacking. According to a recent report in the American Journal of Metabolism, a new study reveals the mechanism by which active ingredients in green tea alter the metabolism of cancer cells. This substance helps reduce the risk of pancreatic cancer.

In the new study, researchers at the University of California, Los Angeles Biomedical Research Institute found that an antioxidant (EGCG) in green tea extract has a strong antioxidant effect that prevents tumor cell metabolism. EGCG can inhibit the action of a key lactate dehydrogenase (LDHA) in the metabolism of pancreatic cancer cells, thereby interfering with the metabolism of cancer cells and preventing the progression, development and spread of pancreatic cancer. That is, EGCG can inhibit the metabolic function of pancreatic cancer cells by reducing the activity of LDHA, thereby reducing the risk of pancreatic cancer.

The new findings open up new avenues for cancer research and prevention. The cancer cells are controlled by dietary methods to prevent cancer without damaging healthy cells.