Many consumers know that tea has anti-cancer effects, but they are not clear about why tea has this property. Here, we will explain why tea is anti-cancer. The anti-cancer mechanism of tea can be briefly described from two aspects: biochemistry and molecular biology.

(1) Biochemical anti-cancer effects: Tea has antioxidant activity and regulates the activity of key enzymes in the carcinogenic process.

1. Antioxidant activity:

a. Tea polyphenols: This is a general term for polyphenolic compounds in tea, also known as tea tannins. However, because tea tannins have similar chemical properties to tannic acid but do not irreversibly bind to proteins like tannic acid, terms such as "catechins," "polyphenolic compounds," "flavonoids," and "catechin compounds" are now used in tea-related literature. Copper ions and oxidized catechins can form polymerized tea polyphenols, which promote the degradation of oxides.

b. Catechins: Polyphenolic substances in tea have been proven to have strong antioxidant capabilities. The primary polyphenolic substance in tea is "catechin." Catechins are interesting compounds that, when coexisting with caffeine, can counteract the negative effects of caffeine while still stimulating the central nervous system. Caffeine is believed to contribute to atherosclerosis and cardiovascular diseases, but catechins can mitigate these risks while enhancing blood vessel resilience. Catechins also protect the vitamin C in tea from being destroyed by high temperatures and improve its absorption by the body.

2. Regulation of key enzymes in carcinogenesis:

Tumor formation involves three stages: initiation, promotion, and progression, which are controlled by numerous enzymes. Some enzymes activate these processes, while others inhibit them. Some are beneficial, and others are harmful. Over a dozen enzymes related to tea's anti-cancer activity have been identified.

(2) Molecular biological anti-cancer mechanisms: Tea inhibits transcription factors, controls gene expression, blocks signal transmission, suppresses tumor angiogenesis, induces apoptosis, and causes cell cycle arrest. These terms may sound complex, but their meanings are evident—tea achieves anti-cancer effects through these mechanisms. These functions depend on various enzymes in tea.

Simplifying complex issues and explaining profound content in an accessible way, tea's active enzymes and polyphenolic components make it a member of the anti-cancer food group. However, excessive consumption should be avoided, as an overload of tea polyphenols can be toxic.

So, the question arises: What is primarily responsible for tea's anti-cancer effects? The answer lies in tea polyphenols, catechins, and the rich biological enzymes in tea.