Association of Tea Consumption with Risk of Alzheimer’s Disease and Anti-Beta-Amyloid Effects of Tea
Curt Anthony Polito 1, Zhuo-Yu Cai 1, Yun-Long Shi 1, Xu-Min Li 1, Rui Yang 1, Meng Shi 1, Qing-Sheng Li 1, Shi-Cheng Ma 2, Li-Ping Xiang 3, Kai-Rong Wang 4, Jian-Hui Ye 1, Jian-Liang Lu 1, Xin-Qiang Zheng 1 and Yue-Rong Liang 1,*
1
Tea Research Institute, Zhejiang University, Hangzhou 310058, China
2
Liupao Tea Academy, Wuzhou 543003, Guangxi, China
3
National Tea and Tea product Quality Supervision and Inspection Center (Guizhou), Zunyi 563100, China
4
Ningbo Extension Station of Forestry & Specialty Technology, Ningbo 315012, China
*
Author to whom correspondence should be addressed.
Nutrients 2018, 10(5), 655; https://doi.org/10.3390/nu10050655
Received: 4 April 2018 / Revised: 16 May 2018 / Accepted: 21 May 2018 / Published: 22 May 2018
(This article belongs to the Special Issue Tea in Health and Disease)
Abstract
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. View Full-TextKeywords:
Camellia sinensis; epigallocatechin gallate (EGCG); theanine; caffeine; Alzheimer’s disease; Parkinson’s disease
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Polito, C.A.; Cai, Z.-Y.; Shi, Y.-L.; Li, X.-M.; Yang, R.; Shi, M.; Li, Q.-S.; Ma, S.-C.; Xiang, L.-P.; Wang, K.-R.; Ye, J.-H.; Lu, J.-L.; Zheng, X.-Q.; Liang, Y.-R. Association of Tea Consumption with Risk of Alzheimer’s Disease and Anti-Beta-Amyloid Effects of Tea. Nutrients 2018, 10, 655.
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