A Chemopreventive Trial to Study the Effects of High Tea Consumption on Smoking-Related Oxidative Stress
Abstract
Preventive strategies require identification of cancer-susceptible individuals resulting from combinations of carcinogen exposure and lack of protective factors. Oxidative reactions have been implicated as important modulators of human health and can play a role in both disease prevention and disease development. A large number of studies have demonstrated an increased oxidant burden and consequently increased markers of oxidative stress in the airspaces, breath, blood, and urine of smokers and of patients with chronic obstructive pulmonary disease (COPD) [1,2]. Changes in dietary habits with the intake of more cancer-chemopreventive agents appear to be a practical approach for cancer prevention in subjects with increased oxidative stress as is the case of subjects with COPD and - 25 pack/year of smoking history. The present study investigated the ability of regular green and /or black tea consumption to decrease oxidative stress during the context of a randomized, controlled, double blinded, dietary intervention trial. Levels of 8-hydroxydeoxyguanosine (8-OHdG) is used to measure DNA damage and levels of 8-F2 isoprostanes (8-epi-PGF2) and ethanes are used to measure lipid damage. The ability to modulate biomarkers of oxidative stress will have a potential impact on health promotion and prevention of chronic diseases such as lung cancer and cardiovascular diseases among people at risk of increased oxidative stress, such as smokers, workers in nuclear weapons plants, Gulf War veterans, and US Marines.
Document Details
- Document Type
- Technical Report
- Publication Date
- Mar 01, 2010
- Accession Number
- ADA526858
Entities
People
- Iman A. Hakim
Organizations
- University of Arizona