Beneficial Effects of Green Tea Catechins on Neurodegenerative Diseases

Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry
Monira PervinYoriyuki Nakamura

Abstract

Tea is one of the most consumed beverages in the world. Green tea, black tea, and oolong tea are made from the same plant Camellia sinensis (L.) O. Kuntze. Among them, green tea has been the most extensively studied for beneficial effects on diseases including cancer, obesity, diabetes, and inflammatory and neurodegenerative diseases. Several human observational and intervention studies have found beneficial effects of tea consumption on neurodegenerative impairment, such as cognitive dysfunction and memory loss. These studies supported the basis of tea's preventive effects of Parkinson's disease, but few studies have revealed such effects on Alzheimer's disease. In contrast, several human studies have not reported these favorable effects with regard to tea. This discrepancy may be due to incomplete adjustment of confounding factors, including the method of quantifying consumption, beverage temperature, cigarette smoking, alcohol consumption, and differences in genetic and environmental factors, such as race, sex, age, and lifestyle. Thus, more rigorous human studies are required to understand the neuroprotective effect of tea. A number of laboratory experiments demonstrated the benefits of green tea and green tea catechins (GT...Continue Reading

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Sep 29, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Bharath Kumar VelmuruganChing-Feng Weng
Jul 3, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Regine Hengge
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Methods Mentioned

BETA
transgenic
isothermal titration calorimetry

Software Mentioned

CMDA

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