Compound in green tea ‘may target protein to kill oral cancer cells’

A naturally-occurring compound found in green tea could trigger a cycle that destroys oral cancer cells, while leaving healthy ones untouched, according to a new study.

The research from Penn State's Center for Plant and Mushroom Foods for Health could lead to the development of new treatments for this type of cancer, as well as others.

Earlier studies revealed that the compound – epigallocatechin-3-gallate (EGCG) – killed oral cancer cells, but scientists were unsure how they managed to do this, according to Joshua Lambert, associate professor at the university.

The new research – published in an online issue of Molecular Nutrition and Food Research – reveals that EGCG could be responsible for triggering a process in the mitochondria that leads to cell death.

"It looks like EGCG causes the formation of reactive oxygen species in cancer cells, which damages the mitochondria, and the mitochondria responds by making more reactive oxygen species," Professor Lambert explained.

The expression of anti-oxidant genes is reduced in the cancerous cells as the mitochondrial demise continues, which lowers their defences even further.

Professor Lambert added that the cell turns off its method of protection while the EGCG causes oxidative stress.