According to a new study published in Phytotherapy Research, both green and black tea inhibit the activity of enzymes associated with the development of Alzheimer’s disease.
Researchers at England’s Newcastle University, discovered that both green and black tea inhibited the activity of the enzyme acetylcholinesterase (AChE), which breaks down the neurotransmitter, acetylcholine. Alzheimer's is characterized by a drop in acetylcholine.
Perricone readers know that I have long advocated replacing that cup of coffee with tea—especially green tea. If you have not yet introduced green tea into your daily regimen, consider the following fascinating facts:
- Although black and green tea hail from the same plant (Latin names of the species are Camellia thea, Thea sinensis or Camellia sinesis), only green tea also obstructed the activity of beta-secretase, which plays a role in the production of protein deposits in the brain that are associated with Alzheimer's disease.
- The positive effects of green tea lasted for an entire week, while the enzyme-inhibiting properties of black tea only lasted for one day.
- Coffee has no effect on these enzymes.
As Professor Clive Ballard, director of research at the Alzheimer’s Society, stated: "This interesting research builds on previous evidence that suggests that green tea may be beneficial due to anti-oxidant properties."
Alzheimer’s disease is an inflammatory brain disease—and anti-oxidants are Nature’s anti-inflammatories. It makes perfect sense that anti-oxidant-rich green tea would provide great, protective benefits to all organ systems.
And, as we know from the Brain-Beauty Connection, what is therapeutic to the brain is also therapeutic and restorative to the skin.