2 Plant Extracts That Reverse Alzheimer’s Disease

This readable article explains this much better.

 But if you want the research behind it. Remember you can't do this on your own, it is not clinically proven yet. And since I'm not medically trained, don't listen to me.

You can't do this on your own, no human clinical research to back it up and no amounts or protocol to follow. 

Be very careful with green tea extract:

Herbal supplements linked to at least six Australian organ transplants since 2011, data shows  March 2016 

The research behind this:

Combined treatment with the phenolics (−)-epigallocatechin-3-gallate and ferulic acid improves cognition and reduces Alzheimer-like pathology in mice

The readable article here:

2 Plant Extracts That Reverse Alzheimer’s Disease

The extracts work by preventing the build up of sticky amyloid beta in the brain.

Compounds found in carrots and green tea have been shown to reverse Alzheimer’s, research finds.

The plant-based treatment was able to completely restore the memories of mice in the study.

Epigallocatechin-3-gallate (EGCG) is a compound found in green tea.

Meanwhile, ferulic acid is found in rice, tomatoes, carrots, oats and wheat.

For the study, mice genetically programmed to develop the disease were given plant-based supplements for three months.

Although mouse studies often do not translate into humans, the findings are still promising, said Professor Terrence Town, study co-author:

“You don’t have to wait 10 to 12 years for a designer drug to make it to market; you can make these dietary changes today.

I find that very encouraging.”

For the research, 32 mice with Alzheimer’s symptoms were randomly assigned to different diets.

Four groups were fed with different combinations of EGCG and ferulic acid.

The dosages were 30 mg per kilogram of body weight.

This amount could easily be consumed by a human as part of a healthy diet or in the form of supplements.

The mice were given a range of tests of their memory and learning.

These are the mouse-equivalent of tests given to assess dementia in humans.

Professor Town explained the results:

“After three months, combination treatment completely restored working memory and the Alzheimer’s mice performed just as well as the healthy comparison mice.”

The group of mice that did best were those that were given both compounds together.

The two compounds appear to work by preventing the build up of sticky amyloid beta in the brain.

These are the clumps of protein seen in the brains of people with Alzheimer’s.

The compounds also reduced neuroinflammation and oxidative stress.

About the author

Psychologist, Jeremy Dean, PhD is the founder and author of PsyBlog. He holds a doctorate in psychology from University College London and two other advanced degrees in psychology.

He has been writing about scientific research on PsyBlog since 2004. He is also the author of the book “Making Habits, Breaking Habits” (Da Capo, 2003) and several ebooks:

• Accept Yourself: How to feel a profound sense of warmth and self-compassion
• The Anxiety Plan: 42 Strategies For Worry, Phobias, OCD and Panic
• Spark: 17 Steps That Will Boost Your Motivation For Anything
• Activate: How To Find Joy Again By Changing What You Do

→ Dr Dean’s bio, Twitter, Facebook and how to contact him.

The study was published in the Journal of Biological Chemistry (Mori et al., 2019).

 

How Green Tea Blocks Alzheimer's

Be very careful with green tea extract:

Herbal supplements linked to at least six Australian organ transplants since 2011, data shows  March 2016

 

How Green Tea Blocks Alzheimer's

DIET: McMaster University uncovered new clues on how EGCG in green tea blocks the Alzheimer’s cascade. Their research was on the cover of the Journal of the American Chemical Society. Learn how it works.

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Green tea is widely considered to be beneficial for the brain. The antioxidant and detoxifying properties of green tea extracts help fight catastrophic diseases such as Alzheimer’s. However, scientists have never fully understood how they work at the molecular level and how they could be harnessed to find better treatments.

Research from McMaster University is shedding new light on those underlying mechanisms. Preclinical evidence suggests that the green tea compound known as EGCG interferes with the formation of toxic assemblies (oligomers), one of the prime suspects in the early steps of the molecular cascade that leads to cognitive decline in Alzheimer’s patients.

“At the molecular level, we believe EGCG coats toxic oligomers and changes their ability to grow and interact with healthy cells,” explains Giuseppe Melacini, lead author and a professor in the Departments of Chemistry and Chemical Biology as well as of Biochemistry and Biomedical Sciences at McMaster, who has worked on Alzheimer’s-related research for 15 years.

The findings, which are the results of a decade of advancements in nuclear magnetic resonance (NMR) methodology and are featured in the cover page of the Journal of the American Chemical Society, could lead to new therapies and further drug discovery, say researchers.

Despite decades of research, the causes of Alzheimer’s remain not fully understood, and treatment options are limited. According to the latest census numbers, seniors living in Canada now outnumber children, dramatically increasing the need for effective drugs and prevention. By some estimates, the number of Canadians with dementia is expected to rise to 937,000 by the year 2031, an increase of 66 per cent compared to current numbers.

“We all know that currently there is no cure for Alzheimer’s once symptoms emerge, so our best hope is early intervention. That could mean using green tea extracts or their derivatives early on, say 15 to 25 years before any symptoms ever set in” says Melacini.

Next, researchers hope to tackle nagging problems such as how to modify EGCG and similar molecules so they can be used effectively as a food additive, for example. EGCG is unstable at room temperature and notoriously difficult to deliver into the human body, particularly the brain.

“Food additives could prove to be a crucial therapy or adjuvant” says Melacini. “It will be important to capitalize on them early in life to increase the odds of healthy aging, in addition to exercise and a healthy lifestyle.”

REFERENCE:

• Molecular Mechanism for the (−)-Epigallocatechin Gallate-Induced Toxic to Nontoxic Remodeling of Aβ Oligomers, Rashik Ahmed, Bryan VanSchouwen, Naeimeh Jafari, Xiaodan Ni, Joaquin Ortega, and Giuseppe Melacini. August 25, 2017. Journal of the American Chemical Society.

SOURCE:

• McMaster University

Can green tea boost your brainpower and treat disease?

But they don't mention the problems with green tea.
There is research that suggests green tea extract can become toxic at median level at the equivalent of 24 cups in a day.

Herbal supplements linked to at least six Australian organ transplants since 2011, data shows

Green Tea: Panacea or Poison?

 

http://www.cnn.com/2016/06/16/health/green-tea-health-brain-down-syndrome/index.html
The images that come to mind when thinking of green tea are likely associated with calmness, purity and relaxation.

The ancient beverage has been used for centuries in Chinese medicine as a means to relieve people from various ailments, but more recently the tea -- and its extracts -- have caught the attention of scientists. Teams across the world have been trialling green tea extracts and specific compounds within them for their potential to lower the risk of various conditions: cancer, blood pressure, cholesterol and even Alzheimer's disease.

Evidence for these benefits is limited, however, and often inconclusive, but recent studies have found that one particular compound inside green tea, known as EGCG, could improve the functioning of one particular part of the body: the brain.

Boosting brain pow

er

"Many people consume green tea extracts in some form, so we were interested in the effects [on the brain]," said Stefan Borgwadt, Professor of Neuropsychiatry at the University of Basel.

In 2014 study, Borgwadt's team gave green tea extracts to 12 healthy volunteers and imaged their brains to see changes in connectivity inside certain brain regions. The volunteers were given beverages containing extracts equivalent to one or two cups of green tea. They consumed them nasally to ensure their tongues couldn't taste whether the drink contained the extracts.

Sandy's Story: Fighting Alzheimer's

After four weekly doses of the drink, the team saw increased connectivity in regions of the brain associated with working memory.

"Drinking green tea improved memory in healthy people," said Borgwadt who stresses the small scale of the study and the associated limitations of their findings, but the team saw promise in the results.

"As it is a more natural kind of medication, [people] are more likely to change it," he said. "It could be helpful for diseases."

Since this research, interest in the cognitive benefits of green tea has grown and focused on the potential to improve symptoms of certain neurological, or psychiatric, disorders.

"There can be plasticity changes in the brain," said Mara Dierssen, Group Leader of the Systems Biology Group at the CRG-Center for Genomic Regulation in Spain. These changes can be used to target diseases such as dementia and Alzheimer's disease, but Dierssen has long been searching for ways to treat one particular condition -- Down syndrome.

"[People thank] there is no hope and that people with Down syndrome cannot be treated due to its complexity," said Dierssen.

But she has set out to prove them wrong.

Green Tea Boosts Memory

So doctor should we be drinking gallons of green tea while in the hospital? 

Green Tea Boosts Memory

It has long been believed that drinking green tea is good for the memory. Now researchers have discovered how the chemical properties of China’s favorite drink affect the generation of brain cells, providing benefits for memory and spatial learning. The research is published in Molecular Nutrition & Food Research.
“Green tea is a popular beverage across the world,” said Professor Yun Bai from the Third Military Medical University, Chongqing, China. “There has been plenty of scientific attention on its use in helping prevent cardiovascular diseases, but now there is emerging evidence that its chemical properties may impact cellular mechanisms in the brain.”
Professor Bai’s team focused on the organic chemical EGCG, (epigallocatechin-3 gallate) a key property of green tea. While EGCG is a known anti-oxidant, the team believed it can also have a beneficial effect against age-related degenerative diseases.
“We proposed that EGCG can improve cognitive function by impacting the generation of neuron cells, a process known as neurogenesis,” said Bai. “We focused our research on the hippocampus, the part of the brain which processes information from short-term to long-term memory.”
The team found that EGCG boosts the production of neural progenitor cells, which like stem cells can adapt, or differentiate, into various types of cells. The team then used laboratory mice to discover if this increased cell production gave an advantage to memory or spatial learning.
“We ran tests on two groups of mice, one which had imbibed EGCG and a control group,” said Bai. “First the mice were trained for three days to find a visible platform in their maze. Then they were trained for seven days to find a hidden platform.”
The team found that the EGCG treated mice required less time to find the hidden platform. Overall the results revealed that EGCG enhances learning and memory by improving object recognition and spatial memory.
“We have shown that the organic chemical EGCG acts directly to increase the production of neural progenitor cells, both in glass tests and in mice,” concluded Bai. “This helps us to understand the potential for EGCG, and green tea which contains it, to help combat degenerative diseases and memory loss.”
This paper is published as part of a collection of articles bringing together high quality research on the theme of food science and technology with particular relevance to China. Browse free articles from Wiley's food science and technology publications including the Journal of Food Science, Journal of the Science of Food and Agriculture, and Molecular Nutrition & Food Research.


 You will want to read this before you start your green tea and then start questioning your doctor.
http://www.happyhealthylonglife.com/happy_healthy_long_life/2010/12/shinya.html  One paragraph here;

The Green Tea Myth

We've all heard about the antioxidant benefits of green tea. There are all kinds of benefits attributed to green tea.   Shinya disagrees.  Yes, it does have antioxidants, but in his clinical experience, people who drink a lot of green tea also have stomach problems.  Here's why:  although it contains polyphenols that can neutralize the damage of free radicals, it also produces tannin.  When tannin is exposed to hot water or air, it turns into tannic acid which coagulates proteins, and can have a negative effect on the gastric mucosa.   "The fact is, when I use an endoscope to examine the stomachs of people who regularly drink tea (green tea, Chinese tea, English black tea or coffee that contains a lot of tannic acid) I usually find their gastric mucosa has thinned due to atrophic changes.  It is a well known fact that chronic atrophic changes or chronic gastritis can become stomach cancer."