最近，湖南医大的一项研究表明，茶叶中的多酚类物质，尤其是地茶素类化合物可诱导癌细胞‘咱杀”——一细胞凋亡。这是首次将细胞凋亡理论运用于条抗癌机理的研究。发现绿茶、乌龙茶和红茶均具有抑制癌细胞的作用，其中未经发酵的绿茶抑癌作用最强，半发酵的乌龙茶次之，全发 Recently, a study by Hunan Medical University showed that polyphenols in tea, especially tea-related compounds, can induce cancer cells to kill, a phenomenon called apoptosis, which is the first time that apoptosis theory has been applied to Anti-cancer mechanism of the study found that green tea, oolong tea and black tea have inhibited the role of cancer cells, of which the unfertilized green tea had the strongest anti-cancer effect, followed by semi-fermented oolong tea,