A RESEARCH PERSPECTIVE ON EFFECT OF GREEN TEA EXTRACT IN PREVENTING AFLATOXIN INDUCED HEPATOCELLULAR CARCINOMA: APPLICATION OF NUTRITION, BIOINFORMATICS AND GENETICS IN THE FIELD OF FOOD TOXICOLOGYSUBHASREE RAY AND RIFAT NAWAZ UL ISLAMAbstract The combined experimental and epidemiological evidence has led to designation of aflatoxins as human carcinogens according to International Agency for Cancer Research criteria. Mutation of p53 gene is found as a key factor in hepatocellular carcinoma (HCC), the most common form of liver cancer which is prominent in aflatoxin affected population. The site specific point mutation by Aflatoxin B1 (AFB1) generated epoxide, includes transversion of Guanine (G) to Thymine (T) in the 3rd position of 249 codon of p53 gene by producing highly mutagenic AFB1-FAPY adduct. According to experimental studies nutritional antioxidants like vitamin A, Vitamin C, Vitamin E, chlorophyllin and fermented probiotics are already proven to be effective in scavenging this highly negative epoxide molecule to prevent aflatoxin induced hepatic carcinogenicity. In this context our perspective study tries to see the scope of green tea polyphenolic compound Epigallocathechingallate (EGCG) as an antioxidant-anticancerous molecule for restricting tumor cell production and promotion in aflatoxicity by considering fundamental knowledge of Nutritional Science, Bioinformatics and Genetics. This biochemical and genetic analysis based study focuses on future perspective of genetic trait specific personalized recommended value of green tea extract which can be formulated, quantified and prescribed in the prevention of Aflatoxin induced HCC after evaluating all side effect possibilities of EGCG and other polyphenols. The perspective study thus concludes with a vision for a paradigm shift in disease prevention strategy based on consuming specific-purified phenolic compound containing green tea to strengthen the existing knowledge of Food toxicological research
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