MISC

国際誌
2019年12月

Dietary supplementation of a high-temperature-processed green tea extract attenuates cognitive impairment in PS2 and Tg2576 mice.

Bioscience, biotechnology, and biochemistry
  • Juewon Kim
  • ,
  • Shinichiro Funayama
  • ,
  • Naotaka Izuo
  • ,
  • Takahiko Shimizu

83
12
開始ページ
2364
終了ページ
2371
記述言語
英語
掲載種別
DOI
10.1080/09168451.2019.1659721

Green tea intake is generally recognized as an effective supplement that promotes mental clarity and cognitive function. These health benefits of green tea have been attributed mainly to its effective component, epigallocatechin gallate (EGCG). Because various catechin derivatives potently enhance these health benefits, we manipulated the extraction process with a high-temperature intervention. High-temperature-processed green tea extract (HTP-GTE) showed an elevated proportion of gallocatechin gallate (GCG) content. To investigate the preventive effects of HTP-GTE on cognitive decline, we found its neuroprotective effects against amyloid β (Aβ)-induced neurotoxicity in neurons and clarified that GCG significantly inhibited Aβ aggregation in vitro. Moreover, we showed that HTP-GTE intake attenuated several cognitive-decline phenotypes in a model mouse of Alzheimer's disease. These beneficial effects of HTP-GTE against cognitive decline were due to the distinctive composition of the extract and suggest the possibility that HTP-GTE supplementation could attenuate cognitive decline of Alzheimer's disease.

リンク情報
DOI
https://doi.org/10.1080/09168451.2019.1659721
PubMed
https://www.ncbi.nlm.nih.gov/pubmed/31462168
ID情報
  • DOI : 10.1080/09168451.2019.1659721
  • PubMed ID : 31462168

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