Green tea and red wine against Alzheimer’s

February 6, 2013
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According to research by the University of Leeds (UK), published in the Journal of Biological Chemistry, natural chemicals found in green tea and red wine can disrupt a key step on the route of Alzheimer’s disease.

According to the researchers: “In laboratory experiments initial phase, we identified the process that allows groups of harmful proteins cling to brain cells, causing their death and were able to disrupt this pathway using purified extracts of tea EGCG green and resveratrol in red wine.”

Professor Nigel Hooper, School of Biological Sciences, University of Leeds, said: “The findings offer potential new targets for drug development to treat Alzheimer’s disease. It is an important step to increase our understanding of the cause and progression of Alzheimer’s disease. “

“It is wrong to think that Alzheimer’s is a natural part of aging, as it is a disease, scientists ultimately be cured by finding new opportunities as drug targets discovered in this investigation.”

“Alzheimer’s disease is characterized by a distinct accumulation of amyloid protein in the brain, which are grouped to form toxic and sticky balls of different shapes. These amyloid balls cling to the surface of nerve cells in the brain by binding to cell surface proteins called prions, causing nerve cells to malfunction and eventually die.”