Science behind health preservation: tea and Alzheimer's disease-a lot of research data.

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Researchers in Singapore followed 957 elderly people. Their average age is 65 years old, and 69% of them often drink tea.

After five years of research, researchers found that people who drink tea have a 50% lower risk of dementia.

It is observed that whether it is black tea, green tea or oolong tea, it has the same effect. The key is drinking tea regularly for a long time. The more you drink, the better the effect.

Studies by some Japanese scholars show that green tea has the best disease-resistant effect among different kinds of tea.

This study is not the only one about tea and Alzheimer's disease. In fact, many statistics give the same result: people who drink tea for a long time tend to score higher in various cognitive tests.

According to our rough statistics, in the past ten years, there have been many studies on tea reducing the risk of Alzheimer's disease. These studies come from China, Japanese, Singaporean, Norwegian and many other countries. The total number of samples is about 654.38+ million, so the conclusion that drinking tea can reduce the risk of Alzheimer's disease is credible.

Japanese scientists conducted a four-month follow-up survey of more than 65,438+0,000 elderly people over 70 years old, and obtained data on drinking black tea, oolong tea or green tea and cognitive function. Data analysis shows that drinking two or more cups of green tea every day will reduce the probability of cognitive impairment by 54%, while people who eat the same amount of black tea or oolong tea will only reduce the probability of cognitive impairment by 13%.

For scientists, statistics alone are not enough. They further studied the bioactive components (EGCG, ECG, EGC, EC) in tea. Some compounds have anti-amyloid effect and can prevent and treat Alzheimer's disease. The mechanisms of action of these bioactive compounds include:

(1) regulates the activities of related enzymes and inhibits the cleavage of β -amyloid precursor (APP); (2) Prevent protein misfolding and membrane damage caused by Aβ; (3) alleviating oxidative stress induced by Aβ; (4) inhibiting the aggregation of Aβ oligomer; (5) regulating the signal pathway generated by Aβ; (6) reducing mitochondrial dysfunction induced by Aβ, and (7) inhibiting hyperphosphorylation of TAU protein.

In previous articles, we discussed the brain changes of patients with Alzheimer's disease. Finally made it clear-the difference between senile Alzheimer's disease and normal aging (click the blue word to jump) There is a very obvious problem in the brain after the disease: there are a lot of "scales" in the brain. In fact, it is a block of protein molecule, which scientists call Aβ protein block.

These protein blocks are made up of a large number of small molecular polymers from protein. Once a large protein polymer is formed, it will squeeze healthy brain cells and cause healthy cells to die. These protein blocks will also hinder the ion exchange between brain cells and affect the normal processing of information by cells.

From these scientific observations, we can judge that Alzheimer's disease is not a simple psychological problem or a so-called "mental illness". It is similar to fractures and tumors because of organic changes in the body.

One way to prevent and treat Alzheimer's disease is to prevent small pieces of protein from aggregating into large pieces of protein. Because small pieces of protein polymer can be removed by the circulatory system or lymphatic system, large pieces of East protein cannot be removed from the brain.

Professor Melanini from the Department of Biochemistry and Chemical Medicine Science, McMaster University, Ontario, Canada, and her graduate students studied the effect of EGCG, a key component in tea, on Aβ starch protein by chemical shift projection nuclear magnetic resonance analysis, fluorescence technology, dynamic light scattering and electron microscope.

They found that EGCG can wrap small pieces of Aβ protein and prevent it from aggregation, thus making tea have the function of preventing Alzheimer's Harmo's disease and preventing the deterioration of Alzheimer's Harmo's disease. This article was published in JACS of American Chemical Society, 20 17.

In addition, in an article published in the European Journal of Clinical Nutrition, scientists conducted a neuroimaging study to enable them to see the real-time effect of tea extract in the working memory area of the human brain.

Every other week, 265438+ healthy volunteers aged 0 to 28 drank placebo, placebo, 250 ml or 500 ml of combined beverage containing green tea extract respectively. In these four different situations, the researchers used feeding tubes to eliminate the influence of taste.

After drinking the drink, the subjects need to complete the task of memory stimulation, and the researchers use functional magnetic resonance imaging (FMRI) to monitor their brain function.

Based on this imaging technology, scientists can observe the working memory of volunteers in real time every second, instead of relying on the short-term memory test results after a dose or even a week.

Compared with placebo, drinks containing green tea extract significantly affected the "dorsolateral prefrontal cortex", which is an area of the brain used for cognitive function processing. This small area allows the brain to store and process information at the same time, which is helpful for complex cognitive tasks such as language understanding, reasoning and learning.

Higher doses of beverages further enhance the activity of this memory area, and this dose-related response supports the causal link between green tea and improving memory processing. This discovery confirms that green tea extract can significantly enhance working memory activities immediately.

We also found that EGCG extracted from tea can promote the regeneration of nerve cells in hippocampus of brain. This is a very important discovery, which we will introduce to you in future articles.

Drinking tea can resist Alzheimer's disease. This conclusion is not only supported by statistical data, but also has certain biochemical principles. Use your head, first make a cup of tea to wake up.

We will continue to share more scientific frontier information in the field of brain health and mental health, and introduce living habits and eating styles that promote brain health and mental health.