Epigallocatechin-3-gallate (EGCG), the major antioxidant and anti-inflammatory compound in green tea, has been shown to reduce memory loss and improve learning triggered by a high fat and high fructose diet, according to new research published in The Faseb Journal.
Dr Tim Bond, a tea scientist from the Tea Advisory Panel (TAP) notes: “This laboratory study reviewed three different diets: a high fat diet, a high fructose diet, a high fat and high fructose diet, each with EGCG and a control diet. The subjects consuming EGCG sustained less memory loss than the other two groups and reduced the nerve cell damage caused by the high fat, high fructose diet. Of note, EGCG significantly ameliorated insulin resistance, which is associated with cognitive decline in older people, by increasing the activity of the insulin receptor and its associated biochemical pathways. This study points to the potential for tea to reduce cognitive decline and that EGCG, a major anti-inflammatory compound in tea, may provide protection through reducing inflammation in brain nerve cells.”