Bad breath (halitosis) is caused mainly by the breakdown of food particles on
the tongue releasing smelly sulfur gases such as hydrogen sulfide. A recent
report by biologists at the annual meeting of the American Association for Dental
Research in Dallas cites the bacterium Solobacterium moorei as being the organism
largely responsible for up to 90% of all cases of persistent bad breath. The
bacterium is associated with Periodontitis or severe gum disease.
In this newly published study researchers at the Faculty of Dentistry, University
of British Columbia looked into the effects of Green Tea on bad breath since
Green Tea Polyphenols (the strongest antioxidants in tea) have antimicrobial
and deodorant effects. Immediately after eating, Green Tea powder had the strongest
ability of all the likely foods and food-constituents to decrease the level
of volatile sulfur gases. Chewing gum, mints and parsley seed oil did not reduce
the level of smelly-sulfur gasses. The refreshing study is published in the
February 2008 issue of the Journal of Nutritional Science and Vitaminology.
EGCG from Green Tea promising for fighting the growth and spread of
EGCG, the most powerful antioxidant in green tea may be a powerful weapon against
breast cancer. A new study shows the Green Tea antioxidant EGCG (epigallocatechin-3-gallate)
significantly slowed breast cancer growth in female mice; this adds to a number
of previous studies, at least one of them examining the relationship of second
occurrences in breast cancer survivors. Researchers say the results suggest
that Green Tea's anticancer effects may be largely because of its high content
of EGCG, which helps shield the body's cells from becoming damaged and aging
In the study, presented this week at the Experimental Biology 2008 conference,
researchers examined the effects of the Green Tea antioxidant on several indicators
of breast cancer growth in laboratory mice. One group of the female mice was
fed a solution of the antioxidant in water for five weeks while the other received
regular drinking water. During the second week of the study, researchers injected
both groups with breast cancer cells. At the end of the study, researchers measured
tumor size, weight, and density as well as VEGF protein levels; this protein
allows the tumor to feed itself with blood and stimulates its growth, and VEGF
also supports cancer metastasis.
The results showed that treatment with the Green Tea antioxidant decreased tumor
size by 66% and weight by 68% compared with the control group. Mice fed the
antioxidant also had significantly fewer small blood vessels within tumors and
lower VEGF protein levels. Researcher Jian-Wei Gu, of the University of Mississippi
Medical Center in Jackson, says the Green Tea antioxidant may work against breast
cancer by suppressing blood vessel growth in breast tumors as well as slowing
the proliferation and migration of breast cancer cells. The study was presented
very recently at the 121st Annual Meeting of the American Physiological Society,
part of the Experimental Biology 2008 scientific conference.
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