Journal article

Functional and molecular effects of a green tea constituent on oral cancer cells

Simone Belobrov, Christine Seers, Eric Reynolds, Nicola Cirillo, Michael McCullough

JOURNAL OF ORAL PATHOLOGY & MEDICINE | WILEY | Published : 2019

Abstract

BACKGROUND: Green tea is heavily consumed on a global basis for its health benefits. The active ingredient, (-)-epigallocatechin gallate (EGCG), is a major polyphenol demonstrated to inhibit the growth of various non-oral cancer cell lines and interfere with the carcinogenic process, including downregulation of the epidermal growth factor receptor (EGFR). Our aim was to determine the phenotypic changes of oral cancer cells treated with EGCG and concurrently assess the effect on EGFR expression and activation. METHODS: Oral cancer cells (H400 and H357) were treated with 10 µg/mL and 20 µg/mL of EGCG for up to 72 hours. Phenotypic changes were assessed by performing cell proliferation analysis..

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