Green Tea Inhibits Esophageal Cancer
(Life Extension, August 2004)

Howard Y. Chang, MD and associates at Harvard Medical School and the Veterans’ Administration Boston Healthcare System found that exposing cultured gastro-esophageal cancer cells to EGCG, a polyphenol in green tea, blocked the growth of the malignant cells. The findings lead scientists to speculate that extracts from green tea may be effective in preventing cancer from developing in people who have gastro-esophageal reflux disorder, in which the chronic backup of stomach acid irritates the lining of the esophagus, making it vulnerable to malignancy.