Extracts Found in Green Tea, Red Wine May Stop Alzheimer's Progression
Today on The Daily Meal
The research just keeps confirming the health benefits of green tea and red wine; now, new research shows how the extracts in green tea and red wine may play a crucial role in the fight against Alzheimer's.
From Science Daily, the two components found in green tea and red wine — ECGC and resveratrol, respectively — were found to interrupt part of the process of Alzheimer's. Alzheimer's is a "disease is characterized by a distinct build-up of amyloid protein in the brain, which clumps together to form toxic, sticky balls of varying shapes," says the release from the University of Leeds. What does that mean? When the proteins clump together to nerve cells (to form amyloid balls), they eventually kill the brain cells. But the researchers were able to stop the proteins' pathway to the nerve cells and prevent them from being damaged, thanks to the mighty mighty ECGC and resveratrol. When ECGC and resveratrol were added to the test tubes with the amyloid balls and human and animal brain cells, the amyloid balls couldn't attach themselves to the cells because their shapes were distorted.
All of that is a lot of science talk to further prove the natural health benefits that come from green tea and red wine. In previous studies, green tea has been found to fight cancer and improve memory (a foreshadowing to this current study making waves?); and red wine has been found to improve life expectancy and block fat cell formation. Of course, that's not to say that downing green tea and red wine will prevent Alzheimer's, but we can certainly toast a glass to their properties. "While these early-stage results should not be a signal for people to stock up on green tea and red wine, they could provide an important new lead in the search for new and effective treatments." said Dr Simon Ridley of Alzheimer's Research U.K. in a release.
Be a Part of the Conversation
Join the Daily Meal's Community and Share your Thoughts