The two popular drinks that could help your body fight cancer
Green tea and red wine may seem like simple dietary choices – but beneath the surface, they harbour compounds with remarkable medical potential. Scientists are uncovering how these everyday drinks might support cancer treatment, not by replacing conventional therapies like chemotherapy or radiotherapy, but by enhancing their effectiveness and reducing their side effects.
The humble cup of green tea, first enjoyed in first-century China, has long been valued for its cultural significance and traditional health benefits. Tea has historically been used to combat ageing, protect the brain and heart, and aid weight loss.
Today, researchers are uncovering a more profound capability – its potential to fight cancer.
The key lies in epigallocatechin gallate (EGCG), a potent antioxidant found in this kind of tea. Antioxidants are protective molecules that help shield cells from damage caused by free radicals and environmental stress, but EGCG appears to do much more.
Cancer cells are notoriously disruptive, hijacking the body’s normal energy systems to fuel their rapid growth. EGCG targets this very process, disrupting how cancer cells generate energy, and attacking the proteins that help tumours grow and divide. By targeting these proteins, it prevents cancer from multiplying, ultimately leading to cell death.
Even more promising is EGCG’s ability to enhance conventional treatments. Early studies suggest it could make cancer cells more vulnerable to chemotherapy and radiation therapy, potentially reducing the need for high doses and their severe side effects.
For those who prefer their green tea in powdered form, matcha offers even greater protection, as it’s made from whole ground tea leaves and contains significantly more EGCG than regular green tea.
Red wine’s protective power
Red wine, too, offers compelling potential, thanks to a substance called resveratrol. This compound is found in red grapes, blueberries and peanuts, and has been shown to support the heart, liver and brain. Interestingly, resveratrol works through mechanisms distinct from EGCG.
Rather than targeting cancer cells directly, resveratrol focuses on the tumour’s environment. Cancer cells cleverly surround themselves with blood vessels and supportive tissue, creating a protective fortress that aids growth and spread. Resveratrol disrupts this structure, making tumours vulnerable to conventional treatments.
The compound also enhances the immune system’s ability to recognise and attack cancer cells more effectively. Perhaps most significantly, resveratrol prevents tumours from forming new blood vessels – the lifelines they need to obtain nutrients for growth. Without this blood supply, tumours become starved and eventually die.
Beyond the glass
The potential of natural cancer-fighting compounds extends far beyond our favourite beverages. Apigenin, found in parsley, can slow tumour growth, while turmeric contains curcumin, which disrupts cancer-cell survival. And emodin, found in aloe vera and rhubarb, reduces inflammation and inhibits cancer growth.
However, scientists face a significant challenge: many of these natural substances are poorly absorbed by the body. Research in this area is currently focused on developing enhanced delivery systems, such as wrapping the compounds in tiny lipids called nanoparticles. This approach protects the substances and increases their effectiveness against tumours.
The absorption of natural substances is further improved by mixing compounds with each other, such as piperine with curcumin. Piperine is found in black pepper and helps curcumin-based nanoparticles to have better bioavailability in cancer therapy.
While the research remains in its early stages, the possibility that everyday foods and drinks could one day support cancer treatment represents a fascinating frontier in medical science.
So the next time you reach for a cup of green tea or a glass of red wine, consider this: you may be doing more than relaxing – you could be reinforcing your body’s natural defences against cancer.
Ahmed Elbediwy is a Senior Lecturer in Clinical Biochemistry and Cancer Biology at Kingston University.
Nadine Wehida is a Lecturer in Genetics and Molecular Biology at Kingston University.
This article is republished from The Conversation under a Creative Commons license. Read the original article.
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