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Green tea boosts protein's tumor-suppressing activity


Food And Beverage

Green tea boosts protein's tumor-suppressing activity

Sipping green tea can be good for your health. A study published in the journal Nature Communications has revealed the direct interaction between the anti-cancer protein p53 and the green tea compound epigallocatechingallate (EGCG). This has opened a new pointfor cancer drug discovery.

"Both p53 and EGCG molecules are extremely interesting. Mutations in p53 are found in over 50 percent of human cancer, while EGCG is the major antioxidant in green tea, a popular beverage worldwide.We find a previously unknown, direct interaction between the two, which points to a new path for developing anti-cancer drugs. Our work helps to explain how EGCG can boost p53's anti-cancer activity, opening the door to developing drugs with EGCG-like compounds," said corresponding author Chunyu Wang, Professor at Rensselaer Polytechnic Institute in Troy, New York. 

The p53 protein is known for its anti-cancer abilities. It stops cancer cell growth and promotes DNA repair. It is also involved in initiating programmed cell death called apoptosis if DNA damage cannot be repaired. One end of the protein, also known as the N-terminal domain, has a flexible shape and serves several functions depending on its interaction with multiple molecules. 

EGCG is known to be a natural antioxidant. It can undo any constant damage caused via oxygen during the metabolism process. It is present abundantly in green tea and is mostly labeled as an herbal supplement. According to the researchers, the interaction between EGCG and p53 preserves the protein from degradation. 


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