Sunday, May 29, 2005

Anti-Cancer Tannin mechanism

Check the post at the following link: [Science Blog]

But it's an article about green tea. So what's it all mean?

If it's correct, then a chaperone protein (HSP90) is deactivated/inhibited by the epigallocatechingallate (EGCG) content of foods and beverages. Since the HSP90 is no longer active (temporarily) the aryl hydrocarbon (AH) site can't be 'turned on', keeping some rather nasty cancer genes from being expressed.

Even better news? Some similar compounds are found in red wine, and soon we may find the pathways they all use to be effective anti-cancer agents as well.

Am I geeking out?
Absolutely! Any time I see us getting closer to understanding the root mechanisms of how cancers work I feel the day that we can cure or control those diseases is that much closer.

But it's obvious that the inhibition of these proteins in question is not permanent, and that leads to the conclusion that small amounts of red wine spaced through the day would be more effective cancer protection than one large exposure. (Translation: have a short glass with lunch, then a short glass with dinner, so your intake is spread out and can give you the maximum benefits. I'm still trying to figure how to get some into my breakfast routine...but it clashes with the corn flakes. Maybe a late red wine night-cap would be effective instead?)



Post a Comment

<< Home