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A powerful Alzheimer’s fighter could be right in your mug.
A new study in the Journal of Biological Chemistry shows that an antioxidant called EGCG, which is found in green tea and red wine, is able to stop amyloid-beta proteins — known to play a role in Alzheimer’s — from attaching to and killing brain cells in a lab setting.
The study is based on the notion that amyloid proteins form ball-like clumps, which are not uniform in size. These amyloid clumps then bind to the outer proteins of brain cells and kill them. However, the researchers wanted to see if changing the shape of the amyloid clumps — by applying EGCG– altered their ability to bind to the brain cells.
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