Alzheimer News:

Study: Regular Consumption of Tea May Slow Development of Alzheimer's

Regularly drinking tea may help improve memory and slow the development of Alzheimer’s disease, according to a study reported in the journal Phytotherapy Research.

Newcastle University researchers in the United Kingdom found that both green and black tea inhibited the activity of the enzyme acetylcholinesterase (AchE).

AchE breaks down the chemical messenger or neurotransmitter, acetylcholine. Alzheimer’s is characterized by a drop in acetylcholine.

Green tea and black tea also hinder the activity of the enzyme butyrylcholinesterase (BuChE), which has been discovered in protein deposits on the brain of patients with Alzheimer’s.

Green tea went one step further in that it obstructed the activity of beta-secretase, which plays a role in the production of protein deposits in the brain associated with Alzheimer’s disease. Scientists also found that it continued to have its inhibitive effect for a week, whereas black tea’s enzyme-inhibiting properties lasted for only one day.

While there is currently no cure for Alzheimer’s disease, there are drugs that hinder the activity of AchE, but they can cause unpleasant side effects. Other drugs are being developed which scientists hope will inhibit the activity of BuChE and beta-secretase.

The Newcastle University researchers are now seeking funding to carry out further tests on green tea, which they hope will include clinical trials. Their aim is to work towards the development of a medicinal tea which is specifically aimed at Alzheimer’s sufferers.

The next step is to find out exactly which components of green tea inhibit the activity of the enzymes AChE, BuChE and beta-secretase.

Lead researcher Dr. Ed Okello, of Newcastle University, said tea may one day be a weapon in slowing down the development of Alzheimer’s.

“Our findings are particularly exciting as tea is already a very popular drink, it is inexpensive and there do not seem to be any adverse side effects when it is consumed,” said Okello. “Still, we expect it will be several years until we are able to produce anything marketable.”

Source: Medical Week staff, week of October 30, 2004