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Chemicals in Green Tea and Red Wine May Help Halt Alzheimer’s

    Whether you’re a long-time tea drinker or have yet to sip your first cup, there’s some exciting new research that will make you want to boost your brewing. In a study recently published in the Journal of Biological chemistry, purified extracts of the chemicals EGCG and resveratrol (found in green tea and red wine, respectively) were used to target protein clumps that can grow in the brain and kill of neurons and lead to the development of Alzheimer’s. With these chemicals, the neurons were protected from harm by the proteins.

    Alzheimer’s disease is relatively new on the spectrum of diseases, and its cause and progression has been difficult to pinpoint. Generally it is characterized by the buildup of protein on prions, molecules found on the surface of nerve cells in the brain. This protein, called amyloid-beta protein, gathers in toxic clumps that cause the malfunction and eventual death of nerve cells.

    The specific aim of the study was to understand how the shape of the clumps affected their ability to attach to the prions, and if changing their shape would make them unable to form such an attachment. When the red wine and green tea compounds were introduced to test tube amyloid clumps, the clumps were reshaped and rendered ineffective towards human and animal brain cells.

     While these results don’t exactly say to drink endless cups of tea and glasses of red wine, it does provide an exciting starting point for future research in treatment and prevention of Alzheimer’s. The results of this study provide important information about the cause of Alzheimer’s, and if there is even a slight indication that green tea and red wine might help hinder its development, then that is worth taking notice. As more and more people are diagnosed with Alzheimer’s, finding accessible treatment options is more important than ever.

Read the entire article here: Green Tea Could Aid Fight Against Dementia

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