Efectos del té verde sobre el riesgo de cáncer de mama
DOI:
https://doi.org/10.14306/renhyd.18.1.27Palabras clave:
Té, Neoplasia de mama, Transcriptómica, EpigenómicaResumen
Los componentes fitoquímicos como las catequinas del té verde pueden modificar el epigenoma y transcriptoma de las células tumorales. El objetivo del presente estudio es hacer un análisis retrospectivo de lo que se ha publicado hasta la actualidad sobre los mecanismos mediante los cuales el consumo de té verde podría tener un efecto protector en el riesgo de cáncer de mama. En este trabajo, se analizan más de 100 artículos publicados en los últimos 15 años que relacionan el consumo de té verde y la prevalencia y desarrollo del cáncer de mama. Los polifenoles del té verde pueden reducir el riesgo de cáncer de mama mediante la inhibición estrogénica y quimiotóxica en hígado, estimulando la ruta metabólica de conjugación con glutatión, mejorando el síndrome metabólico, además de la regulación del sistema inmune y estrés oxidativo y la inhibición de la metilación del ADN. Pese a que los estudios in vitro y en modelos animales muestran la capacidad potencial de los polifenoles del té verde para actuar frente al riesgo de padecer cáncer de mama, la falta de más estudios clínicos en humanos, impide actualmente poder realizar recomendaciones dietéticas con certitud en pacientes con cáncer de mama.
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