Green tea is widely believed to be beneficial to the brain, and its antioxidant and detoxifying effects can help fight catastrophic diseases such as Alzheimer's disease. However, scientists have never fully understood how green tea molecules work and how they can be used to find better treatments.
McMaster University's research reveals new findings about these potential mechanisms. Pre - clinical evidence suggests that green tea, known as EGCG, interferes with the formation of toxic substances (oligomers), which is believed to lead to a decline in cognitive ability in the early stages of Alzheimer's disease.
"At the molecular level, we believe that EGCG covers toxic oligomers and alters their ability to grow and interact with healthy cells. "Giuseppe Melacini said he was a professor in the Department of chemical and chemical biology, and a professor in the Department of Biochemistry and biomedical sciences, Mike maester, who worked on Alzheimer's related research for 15 years.
The findings, the researchers say, are the result of the ten year progress of the NMR methodology and are published on the cover page of the Journal of the American Chemical Society, which may lead to new treatments and further drug discovery.
Despite decades of research, the cause of Alzheimer's disease is still not fully understood and treatment is limited. According to the latest census data, the number of older people living in Canada exceeds that of children, greatly increasing the demand for effective drugs and prevention. According to some estimates, the number of Canadians with dementia is expected to rise to 937,000 by 2031, a 66% increase over the current figure.
"We all know that there is no cure for Alzheimer's, so what we can do is to prevent it as soon as possible," Melacini said. This may mean that 15 to 25 years before any symptoms of Alzheimer's can be prevented by using green tea extracts or products containing related ingredients.
Next, the researchers want to solve some annoying questions, such as how to modify EGCG and similar molecules, so that they can be used effectively as a food additive. EGCG is unstable at room temperature and difficult to enter the body, especially the brain. So how to add this molecule to food needs further study.
"Food additives may be a key treatment or adjuvant," Melacini said. "In addition to exercise and healthy lifestyle, it is also important to increase the risk of aging through these factors early."
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