Colon Cancer Prevention by the Black Pepper Alkaloid, Piperine, and the Green Tea Polyphenol (-)- Epigallocatechin-3-gallate (2010)

Title:

Colon Cancer Prevention by the Black Pepper Alkaloid, Piperine, and the Green Tea Polyphenol (-)- Epigallocatechin-3-gallate

Key words:

green tea, black pepper, epigallocatechin-3-gallate, piperine, inflammation, bioavailability

Research Institution:

The Pennsylvania State University

Location:

Pennsylvania

Researcher:

Joshua D Lambert

Project Description:

This study is testing the hypothesis that the compounds piperine, found in black pepper, and epigallocatechin-3-gallate (EGCG), found in green tea, will synergistically inhibit inflammation-related colon carcinogenesis. Experiments will explore the effects of piperine increasing the bioavailability of ECGC both in animal models and humans.