How Tea Polyphenols Support Cellular Health, Reduce Oxidative Stress, Counteract Damage from Processed Foods, and Reduce Cancer Risks

Tea is one of the most widely consumed beverages in the world—and one of the most researched. Green tea, matcha, and black tea all come from the Camellia sinensis plant, yet each offers unique anticancer benefits thanks to differences in processing, polyphenol content, and antioxidant potency.

For people with cancer and caregivers looking for simple, daily habits that support an anticancer lifestyle, tea is a powerful, evidence-supported place to start.

Smart Beverage Pairing Seminar Handout

Why Tea Matters for Cancer Prevention

Tea is rich in polyphenols, plant compounds that help protect cells from oxidative stress, inflammation, and DNA damage—three biological processes closely linked to cancer development.

The most studied polyphenols include:

• Catechins (especially EGCG) in green tea
• Theaflavins and thearubigins in black tea
• Concentrated c...

Plant lectin impacts on cancer cells, risks, and treatments.

Written by Keith Bishop, Clinical Nutritionist, Clinical Nutritionist, Retired Pharmacist, Founder of Prevail Over Cancer

What are Lectins?

Lectins are a type of protein found in many plant-based foods such as fruits, vegetables, and whole grains. According to a 2015 review out of China published in the Cell Proliferation, plant lectins can modify the expression of specific immune cells and alter signaling pathways to help kill off cancer cells and block tumor growth.[a]

How Lectins Interact with Cancer Cells

Interestingly, some lectins are used to detect and diagnose cancer cells. Lectins manifest diverse activities, including inhibiting virus, and antitumor, antifungal, and anti-insect activities. Others are used for therapeutic purposes because of their anti-tumor activity and ability to trigger cancer cell death.[b]

Plant lectins attach to cancer cells and induce their cell death through autophagy (the body break...

Nuts and Cancer - Nuts may be considered a cancer superfood because they contain additive and/or synergistic properties that contribute to reduced cancer risk.

Researched and written by Keith Bishop, Clinical Nutritionist, Cancer Coach, Retired Pharmacist, and Founder of Prevail Over Cancer

Nuts are a rich source of monounsaturated and polyunsaturated fatty acids, tocopherols, antioxidant polyphenols, fiber, prebiotics, vegetable protein, minerals, and vitamins. Fiber and prebiotics can promote the growth of beneficial bacteria in the gut microbiome.[i] 

Nuts can decrease glucose, insulin, and inflammation levels.[ii] [iii] All of which can increase the risk or even stimulate cancer if elevated.

A human genetic study of women with breast cancer found that consuming 2 oz (60 grams) of walnuts a day for 2 weeks improved 456 cancer-prevention and cancer-growth genetic pathways. Analysis of the data showed activation of pathways that promote apoptosis (normal cancer cell death), help k...