Issue 4, 2013
From the journal:

Food & Function

Antiproliferative activities of tea and herbal infusions

Fang Li,†a   Sha Li,†a   Hua-Bin Li,*a   Gui-Fang Deng,a   Wen-Hua Linga  and  Xiang-Rong Xu*b  

* Corresponding authors

a Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China
E-mail: lihuabin@mail.sysu.edu.cn
Fax: +86-20-87330446
Tel: +86-20-87332391

b Key Laboratory of Marine Bio-resources Sustainable Utilization, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China
E-mail: xuxr2000@yahoo.com
Fax: +86-20-89100753
Tel: +86-20-89100753

Abstract

The consumption of tea and herbal infusions has increased rapidly in recent years. More and more people consume these infusions as daily beverages as well as for health purposes. The aim of this study was to supply new information on the antiproliferative function of these infusions for nutritionists and the general public. The in vitro antiproliferative activities of 60 different tea and herbal infusions on four cancer cell lines were evaluated by MTT assay. The results showed that some infusions strongly inhibited the proliferation of A549 (human lung cancer cells), MCF-7 (human breast cancer cells), HepG2 (human hepatoma cells) and HT-29 (human colon cancer cells), and decreased the viability of these cancer cell lines in a dose-dependent manner. In addition, some bioactive components in the infusions were also separated and determined by HPLC. The results suggested that some tea and herbal infusions may be potential dietary supplements for the prevention and treatment of cancer.

Graphical abstract: Antiproliferative activities of tea and herbal infusions

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Article information

DOI
https://doi.org/10.1039/C2FO30252G
Article type
Paper
Submitted
18 Sep 2012
Accepted
22 Dec 2012
First published
02 Jan 2013

Food Funct., 2013,4, 530-538

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Antiproliferative activities of tea and herbal infusions

F. Li, S. Li, H. Li, G. Deng, W. Ling and X. Xu, Food Funct., 2013, 4, 530 DOI: 10.1039/C2FO30252G

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