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dc.contributor.authorLassed, Somia
dc.contributor.authorZama, Djamila
dc.date.accessioned2017-06-04T13:19:45Z
dc.date.available2017-06-04T13:19:45Z
dc.date.issued2017-05-17
dc.identifier.urihttp://hdl.handle.net/123456789/135367
dc.description.abstractIn Algeria, prostate cancer is the fourth most common cancer and the sixth leading cause of death in men. The objective of the current study is to determine the relationship between lifestyle factors, family history, diet including green tea consumption and the risk of prostate cancer and to evaluate the preventive effect of green tea on prostate cancer in the East Algerian population. The epidemiological approach carried out on a representative sample of East Algerian population consists of 90 patients with prostate cancer and 190 controls shows that ageing, consumption of lamb and beef and high intake of animal fat and dairy products increase the risk of prostate cancer. Contrary, 7 to 13 servings of vegetables per week and 14 servings or more decrease 62% and 96% of the risk of prostate cancer respectively. Also, the consumption of 7 to 14 servings of fruit per week decreases 98% of the risk. Consumption of green tea reduced the risk of prostate cancer, but the results were statistically limited. A high risk has been observed in men with a family history of prostate cancer. A positive association was also found for alcohol and smoking intake and a dose-response relationship existed for quantity and history of smoking. Our intervention study include 70 patients with prostate cancer and 120 controls of East Algerian population and which precedes by an in vitro study shows that oxidative stress can be associated with the development and progression of prostate cancer in our population. Also, the consumption of green tea which is rich in phenols and flavonoids and which exhibits potent antioxidant and anti-cancer activities in our in vitro study can have a protective effect against this disease via the reduction of oxidative stress. Consumption of 2 to 3 cups of green tea per day for 6 months significantly increases the level of GSH, total thiols and catalase and GPx activity and significantly decreases the level of MDA in the blood of patients with prostate cancer. In addition it also improves the level of albumin and total protein in plasma. Faced to the limitations of the treatments currently used for cancer, chemoprevention remains the only solution. Regular consumption of green tea for a long period may prevent men from developing prostate cancer or at least delay its progression.fr_FR
dc.language.isofrfr_FR
dc.publisherجامعة الإخوة منتوري قسنطينةfr_FR
dc.subjectCancer de la prostatefr_FR
dc.subjectstress oxydantfr_FR
dc.subjectthé vertfr_FR
dc.subjectchimiopréventionfr_FR
dc.subjectAlgériefr_FR
dc.titleL'effet préventif des flavonoïdes et des phénols de thé vert (Camellia sinensis (L.) Kuntze) sur le cancer de la prostate chez une population de l'Est Algérienfr_FR
dc.title.alternativeétude épidémiologique et étude expérimentale in vitro et in humainefr_FR
dc.typeThesisfr_FR


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