Green tea use has been shown in epidemiological research to be helpful in lowering the risk of dementia. However, it's unclear which green tea components and how they work to minimise that risk. The most significant risk factor for dementia is the ageing of the brain. As a result, we focused our research on the impact of green tea in preventing brain ageing. Green tea's most important component is epigallocatechin gallate (EGCG). Although both EGCG and epigallocatechin (EGC) have been found to cross the blood–brain barrier and reach the brain parenchyma, EGCG has been shown to promote neuronal differentiation more effectively than EGC. It's also been suggested that the gut microbiota's products of EGCG decomposition aid nerve cell growth. indicating that both EGCG and its breakdown products, although with a temporal lag, operate on nerve cells Green tea, on the other hand, contains the free amino acids theanine and arginine, which have stress-relieving properties. While long-term stress increases brain ageing, the anti-stress effects of theanine and arginine slow this down. Because EGCG and caffeine counteract this effect, the ratio of these green tea components is critical for anti-stress effects. Green tea's suppression of brain ageing through stimulation of neurons by EGCG and its breakdown products, as well as the decrease of stress by theanine and arginine, are considered to be involved in lowering the incidence of dementia, according to these studies.
Keiko Unno,
Tea Science Center, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan.
Yoriyuki Nakamura,
Tea Science Center, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan.
Please see the link here: https://stm.bookpi.org/CTCB-V2/article/view/7134
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