Your antidote against oral cancer may be steeping in a kettle.
According to a Penn State study, a compound found in green tea may trigger a cycle that kills oral cancer cells while leaving healthy cells alone. Joshua Lambert, associate professor of food science and co-director of Penn State’s Center for Plant and Mushroom Foods for Health boils it down:
“EGCG [the compound in green tea] is doing something to damage the mitochondria and that mitochondrial damage sets up a cycle causing more damage and it spirals out, until the cell undergoes programmed cell death.”
The study was conducted on cells in petri dishes. Still, the idea that EGCG can selectively affect the activity of cancer cells is promising. It means it’s probably applicable to other kinds of cancer cells as well. Tea time, anyone?