Stomach cancer originates from the cells lining or covering the stomach, an internal organ located in the area between the chest and the pelvis. Scientists are not sure of the exact cause of stomach cancer, but harmful cell mutations may cause cells in the stomach to become cancerous. Too much alcohol consumption and smoking may also cause stomach cancer. Green tea may provide benefits in reducing the risk of stomach cancer.
Plant Description
Green tea comes from the plant Camellia sinensis, which belongs to the plant family Theaceae. It is a widely cultivated plant in Asian countries, such as China, India, Thailand and Japan, where the green tea plant is used to prepare the common daily beverage green tea. In traditional Chinese and Indian medicine, green tea has been used extensively to prevent and treat various human illnesses.
Green Tea Composition
Green tea contains a number of health-promoting nutrients, such as volatile oils, flavonoids, alkaloids, caffeine, polysaccharides, fluoride, tannins, vitamins and minerals. Each of these compounds may contribute to good health. However, the anti-cancer effect of green tea is largely due to the presence of polyphenols, chemicals with purported antioxidant properties.
Green Tea and Stomach Cancer
The polyphenol compounds in green tea have shown to inhibit the growth and proliferation of stomach cancer cells in test tubes. Green tea polyphenols may exert anti-proliferative effects by neutralizing cell-damaging free radicals that can cause oxidative damage to cells and induce harmful cell mutations, which contribute to the development of cancer, according to the University of California at San Francisco.
Precautions
In general, green tea is a safe herb, even in excessive doses. However, the safety of green tea for pregnant and lactating women has not been established. Cases of impaired iron metabolism and sleep disorders in nursing infants have been attributed to the caffeine in green tea. Individuals with a sensitive stomach must not consume large amounts of green tea because of the tannin and chlorogenic acid, which encourage the production of gastric acid and cause heartburn.
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