The Carcinogenic Activity of Tannic Acid. Liver Tumours Induced in Rats by Prolonged Subcutaneous Administration of Tannic Acid Solutions

Korpassy, B; Mosonyi, M

doi:10.1038/bjc.1950.40

Cited by 55 publications

(7 citation statements)

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“…The results of animal studies (Korpassy & Mosonyi, 1950;Kirby, 1960) of tannins and liver cancer were not supported by our weak negative association of black tea consumption and male liver cancer risk. This is based on only 25 cases, but is monotonic over three consumption categories.…”

Section: Resultscontrasting

confidence: 70%

Black tea consumption and cancer risk: A prospective study

Heilbrun¹,

Nomura²,

Stemmermann³

1987

Br J Cancer

133

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Section: Resultscontrasting

confidence: 70%

Black tea consumption and cancer risk: A prospective study

Heilbrun¹,

Nomura²,

Stemmermann³

1987

Br J Cancer

133

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“…PA‐rich wine and grape juice,274 but not tea and tannic acid,275 betel fruit extracts276 or pure PAs,277 were shown to be mutagenic in the Ames test. Various reports also showed carcinogenic properties of tannic acid or PA‐rich extracts when administered as subcutaneous injections to rats,278–280 but failed to show any effect when given in drinking water 278. 281 Similar observations have been made with quercetin, which is highly mutagenic in the Ames test but not carcinogenic in animals.…”

Section: Proanthocyanidins Tannin‐like Compounds and Cancer Preventionmentioning

confidence: 55%

Proanthocyanidins and tannin-like compounds - nature, occurrence, dietary intake and effects on nutrition and health

Santos‐Buelga

Scalbert²

2000

J. Sci. Food Agric.

1,068

712

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Proanthocyanidins (syn condensed tannins) are complex flavonoid polymers naturally present in cereals, legume seeds and particularly abundant in some fruits and fruit juices. They share some common structural features—phenolic nature and high molecular weight—with phenolic polymers found in black tea and red wine (called here tannin‐like compounds). The polymeric nature of proanthocyanidins makes their analysis and estimation in food difficult. For this reason, little is known about their consumption, although they likely contribute a large part of the daily polyphenol intake. They also share common physicochemical properties: they form stable complexes with metal ions and with proteins and are, like other polyphenols, good reducing agents. Many of their biological effects of nutritional interest derive from these properties. As metal ion chelators, they influence the bioavailability of several minerals. The nutritional significance of the non‐specific complexation of proteins is less clear. As reducing agents, they may participate in the prevention of cancers, both of the digestive tract and inner organs. They may also protect LDLs against oxidation and inhibit platelet aggregation and therefore prevent cardiovascular diseases. In vitro, animal and human studies on the prevention of these chronic diseases are reviewed with particular attention to wine and tea polyphenols. The lack of data on their bioavailability and the paucity of human studies are emphasised. © 2000 Society of Chemical Industry

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“…Many of the substances that we have described as potential anticarcinogens have also been shown to possess potentially hazardous properties. For example, indole-3-carbinol has been shown to promote carcinogenesis in certain models (Pence et al 1986;Bailey et al 1987) and its toxicology will need to be thoroughly Yamaguchi, 1980Kasamaki et al 1982Dunnick et al 1982Kasamaki et al 1987Kasamaki et al 1982Yamaguchi, 1980Musk &Johnson, 19936 Musk & Johnson, 19936 Kasamaki et al 1982Kasamaki et al 1987Griepentrog, 1973Ishidate et al 1988Takahashi et al 1992Bailey et al 1987Pence et al 1986Maruta et al 1979Musk &Johnson, 19936 Musk & Johnson, 19936 Rueff et al 1992Ishidate et al 1988Suzuki et al 1991Korpassy & Mosonyi, 1950Jansson & Zech, 1987Jansson & Zech, 1987 studied before an increase in its consumption can be recommended (Bradfield & Bjeldanes, 1991). Other examples of mutagenic, clastogenic, carcinogenic and cocarcinogenic effects of dietary constituents previously referred to are given in Table 1.…”

Section: A New Class Of Nutrients?mentioning

confidence: 99%