Going Green: Digesting Tea Defends Against Alzheimer's, Cancer
Drinking, or better yet digestion and the body's ability to absorb key elements of green tea, may play a vital role in aiding the brain to fend off the development of Alzheimer's, and can protect against cancer. Digestion is a vital process which provides our bodies with the nutrients we need to survive. However, just because the food we put into our mouths is generally accepted to contain health-boosting properties, we can't assume these compounds will ever be used by the body. A new study has been published that hints this ancient Chinese remedy could play a vital role in building defenses against key life threatening conditions.
Green tea is tea made solely with the leaves of Camellia sinensis that have undergone minimal oxidation during processing. Green tea originates from China and has become associated with many cultures in Asia from Japan and South Korea to the Middle East. Recently, it has become more widespread in the West, where black tea is traditionally consumed. Many varieties of green tea have been created in countries where they are grown and these varieties can differ substantially due to variable growing conditions, horticulture, production processing, and harvesting time.
Over the last few decades green tea has been subjected to many scientific and medical studies to determine the extent of its long-purported health benefits, with some evidence suggesting that regular green tea drinkers have lower chances of heart disease and developing certain types of cancer. Although green tea does not raise the metabolic rate enough to produce immediate weight loss, a green tea extract containing polyphenols and caffeine has been shown to induce thermogenesis and stimulate fat oxidation, boosting the metabolic rate 4% without increasing the heart rate.
For this particular study, The Newcastle University team deemed it necessary to analyze the protective properties of the products of digestion, so they worked alongside Dr. Gordon McDougall of the Plant Products and Food Quality Group at the Scottish Crop Research Institute in Dundee, who developed technology which simulates the human digestive system.
Two compounds are known to play a significant role in the development of Alzheimer's disease (AD); hydrogen peroxide and a protein known as beta-amyloid. Long considered a key player in the development and progression of AD, beta-amyloid has gradually begun to give up many secrets of its importance. Scientists have learned an enormous amount about how beta-amyloid plaques are formed and the toxic effects that these structures as well as the earlier forms of beta-amyloid have on neurons and synapses. These findings have opened up new avenues of investigation and new possibilities for therapeutic targets.
Green tea is tea made solely with the leaves of Camellia sinensis that have undergone minimal oxidation during processing. Green tea originates from China and has become associated with many cultures in Asia from Japan and South Korea to the Middle East. Recently, it has become more widespread in the West, where black tea is traditionally consumed. Many varieties of green tea have been created in countries where they are grown and these varieties can differ substantially due to variable growing conditions, horticulture, production processing, and harvesting time.
Over the last few decades green tea has been subjected to many scientific and medical studies to determine the extent of its long-purported health benefits, with some evidence suggesting that regular green tea drinkers have lower chances of heart disease and developing certain types of cancer. Although green tea does not raise the metabolic rate enough to produce immediate weight loss, a green tea extract containing polyphenols and caffeine has been shown to induce thermogenesis and stimulate fat oxidation, boosting the metabolic rate 4% without increasing the heart rate.
For this particular study, The Newcastle University team deemed it necessary to analyze the protective properties of the products of digestion, so they worked alongside Dr. Gordon McDougall of the Plant Products and Food Quality Group at the Scottish Crop Research Institute in Dundee, who developed technology which simulates the human digestive system.
Two compounds are known to play a significant role in the development of Alzheimer's disease (AD); hydrogen peroxide and a protein known as beta-amyloid. Long considered a key player in the development and progression of AD, beta-amyloid has gradually begun to give up many secrets of its importance. Scientists have learned an enormous amount about how beta-amyloid plaques are formed and the toxic effects that these structures as well as the earlier forms of beta-amyloid have on neurons and synapses. These findings have opened up new avenues of investigation and new possibilities for therapeutic targets.
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