Association of Tea Consumption with Risk of Alzheimer’s Disease and Anti-Beta-Amyloid Effects of Tea

Autor: Shi-Cheng Ma, Jian-Hui Ye, Yue-Rong Liang, Qing-Sheng Li, Rui Yang, Yun-Long Shi, Meng Shi, Jian-Liang Lu, Xin-Qiang Zheng, Kai-Rong Wang, Li-Ping Xiang, Xu-Min Li, Zhuo-Yu Cai, Curt Anthony Polito
Rok vydání: 2018
Předmět:
0301 basic medicine
Oncology
Parkinson's disease
Review
Disease
Recommended Dietary Allowances
Camellia sinensis
chemistry.chemical_compound
Cognition
0302 clinical medicine
Risk Factors
Epidemiology
Tea consumption
caffeine
Aged
80 and over
Nutrition and Dietetics
Age Factors
Brain
food and beverages
Middle Aged
Prognosis
Theanine
Neuroprotective Agents
lcsh:Nutrition. Foods and food supply
Alzheimer’s disease
medicine.medical_specialty
epigallocatechin gallate (EGCG)
Amyloid
lcsh:TX341-641
Complementary therapy
complex mixtures
03 medical and health sciences
Alzheimer Disease
Memory
Internal medicine
medicine
Animals
Humans
Beta (finance)
Aged
Amyloid beta-Peptides
Tea
Plant Extracts
business.industry
Protective Factors
medicine.disease
theanine
Oxidative Stress
030104 developmental biology
chemistry
Nerve Degeneration
Parkinson’s disease
business
030217 neurology & neurosurgery
Food Science
Zdroj: Nutrients
Nutrients, Vol 10, Iss 5, p 655 (2018)
ISSN: 2072-6643
Popis: Neurodegenerative disease Alzheimer’s disease (AD) is attracting growing concern because of an increasing patient population among the elderly. Tea consumption is considered a natural complementary therapy for neurodegenerative diseases. In this paper, epidemiological studies on the association between tea consumption and the reduced risk of AD are reviewed and the anti-amyloid effects of related bioactivities in tea are summarized. Future challenges regarding the role of tea in preventing AD are also discussed.
Databáze: OpenAIRE
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