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Green Tea Compound Can Help Prevent Fatal Brain Disorders, New Study Suggests

December 11, 2009 by  

Green tea compound can help prevent fatal brain disorders, new study suggests Researchers at Boston Biomedical Research Institute and the University of Pennsylvania have found that a green tea component, when combined with another chemical, may help prevent brain disorders such as Alzheimer’s, Huntington’s and Parkinson’s disease.

The study, published in the most recent issue of Nature Chemical Biology, suggests that the combination of the green tea element EGCG and the chemical DAPH-12 can prevent and destroy protein structures known as amyloids, the primary cause of fatal brain disorders.

Amyloid plaques are tightly wrapped layers of protein that envelop brain tissue causing loss of memory, motor function and premature death.

"Our findings are certainly preliminary and we need further work to fully comprehend the effects of EGCG in combination with other chemicals on amyloids," said lead scientist Martin Duennwald. "Yet, we see our study as a very exciting initial step towards combinatorial therapies for the treatment of amyloid-based diseases," he added.

The next step for the research team is to investigate the mechanism and potency of the proposed therapy in the treatment of neurodegenerative diseases.

Meanwhile, separate studies have indicated that the consumption of green tea can also help ward off heart disease and certain forms of cancer.
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  • coal miner

    coal Miner

    My wife drinks green tea.Are there any other teas that have the same benefits? I drink black tea.

    • http://www.boblivingstonletter.com/ Bob Livingston

      Dear Coal miner:

      Most types of teas provide some benefits. However, it appears green tea provides far and away the most. Green tea provides the most EGCG, or epigallocatechin-3-gallate, also known as a catechin, according to Dr. Joseph Mercola. Also: Fresh, unfermented green tea leaves contain polyphenols (naturally occurring an­tioxidants; within the group of polyphenols are flavonoids; polyphenols are recognized for their disease prevention and anti-aging properties, and can account for up to 30 percent of the dry leaf weight of green tea.
      Catechins have been researched for hundreds of years for their health-promoting prop­erties, including their ability to help improve digestion, inhibit bacterial and viral infections, neutralize the negative impact of harmful fats and oils on your body, protect against oxidation in your brain and liver and support healthy gums. EGCG, in particular, boasts an impressive list of illnesses and conditions it has the po­tential to positively impact. A sizable body of research also suggests the polyphenols in green tea can help, lower your cholesterol, lower your triglyceride levels, lower your blood pressure and ease painful symptoms of rheumatoid arthritis (www.mercola.com)Research also suggests green tea is a cancer fighter.

      Black tea contains more caffeine and also contains fluoride, which has harmful effects. Dr. Mercola discusses the benefits of teas in an article that can be accessed at http://blogs.mercola.com/sites/vitalvotes/archive/2009/10/27/is-drinking-tea-or-coffee-the-smarter-choice.aspx.

      Best wishes,
      Bob

  • Terrence Snyder

    White tea…the same kind of tea as green except it is younger, has all the benefits of green tea except it has less caffeine and fluoride according to Dr. Russell Blaylock a highly respected neurosurgeon and nutritionist.

    • Jim H.

      8)

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