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Green tea extract may prevent Alzheimer's disease

Green tea is widely believed to be beneficial to the brain, and the antioxidant and detoxifying effects of green tea extracts help combat 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 research reveals new discoveries of these potential mechanisms. Preclinical evidence suggests that green tea ingredients known as EGCG interfere with the formation of toxic substances that are thought to cause cognitive decline in patients with early Alzheimer's disease.

"At the molecular level, we believe that EGCG covers toxic oligomers and changes their ability to grow and interact with healthy cells," says Giuseppe Melacini, professor of chemistry and chemical biology, and McMachie. Professor of the Department of Biochemistry and Biomedical Sciences, he engaged in 15 years of research related to Alzheimer's disease.

The researchers said that these findings are the result of decades of progress in nuclear magnetic resonance (NMR) methodologies and are published on the cover page of the Journal of the American Chemical Society, and may lead to new treatments and further drug discovery.

Although several decades of research have been conducted, the causes of Alzheimer's disease are still not fully understood and treatment methods are limited. According to the latest census data, the number of elderly people living in Canada exceeds that of children, greatly increasing the demand for effective drugs and prevention. According to some estimates, by 2031, the number of Canadians suffering from dementia is expected to rise to 937,000, a 66% increase from the current figure.

Melacini said: "We all know that there is currently no cure for Alzheimer's disease, so what we can do is to prevent it as soon as possible. This may mean that 15 to 25 years before any symptoms of Alzheimer's disease can be Prevention by using green tea extracts or products containing related ingredients."

Next, the researchers hope to solve some annoying problems, such as how to modify EGCG and similar molecules, so that they can be effectively used as food additives. EGCG is unstable at room temperature and it is difficult to enter the human body, especially the brain. So how to add this molecule to food needs further study.

Melacini said: "Food additives may be a key treatment or adjuvant. In addition to exercising and a healthy lifestyle, early adoption of these factors to increase the chance of healthy anti-aging is also important."

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