Studies have tied green tea to a reduced risk of Alzheimer’s, but the mechanisms underlying this link have been unclear. Now, a new study reveals how a compound in the popular beverage disrupts the formation of toxic plaques that contribute to the disease.
Researchers found that the green tea polyphenol epigallocatechin gallate (EGCG) stops the formation of beta-amyloid plaques — a hallmark of Alzheimer’s disease — by interfering with the function of beta-amyloid oligomers.
Lead study author Giuseppe Melacini, of the Departments of Chemistry and Chemical Biology at McMaster University in Canada, and colleagues recently reported their findings in the Journal of the American Chemical Society.
Alzheimer’s disease is a progressive neurodegenerative condition characterized by a decline in memory and thinking, as well as behavioral problems.
It is estimated that almost 50 million people worldwide are living with the disease. By 2050, this number is expected to rise to 131.5 million.
The precise causes of Alzheimer’s disease remain unclear, but it is believed…