Green Tea Enhances Cognitive Function and Reduces AD-Related Pathology in Chinese Seniors

Published on August 5, 2022

Imagine sipping on a cup of green tea, not only to enjoy its soothing flavor but also to boost your brain power! A recent study conducted in China has found that regular consumption of green tea has a significant positive impact on cognitive function in middle-aged and elderly individuals. The study involved 264 participants who were interviewed about their green tea consumption patterns and underwent various cognitive tests. The results showed that those who consumed green tea had higher scores in memory and executive function, as well as lower levels of cognitive impairment. Additionally, the tea-consuming group exhibited lower levels of AD-related pathology and improved anti-oxidative stress capacity. This means that green tea may protect against the development of Alzheimer’s disease and other age-related cognitive decline by reducing harmful brain proteins and enhancing the body’s ability to combat oxidative stress. If you want to give your brain a natural boost, consider incorporating green tea into your daily routine. Be sure to check out the full study for more details on this fascinating research!

Background: Numerous benefits of green tea have been reported. However, the effects of green tea on cognitive function remain disputable and the mechanism is still unclear.Objective: To investigate the relationship of green tea consumption with cognitive function and related blood biomarkers among Chinese middle-aged and elderly people.Methods: A total of 264 participants aged 50–70 years old were enrolled from Zhongnan Hospital of Wuhan University. They were interviewed about green tea consumption patterns and underwent neuropsychological tests covering five main cognitive domains to assess cognition including Montreal Cognitive Assessment (MoCA) and the other 10 scales. Then we detected serum oxidative stress biomarkers including Superoxide Dismutase (SOD), Malondialdehyde (MDA), Glutathione Peroxidase (GPx), Glutathione Reductase (GR), and Alzheimer’s disease (AD) markers including β-amyloid (Aβ)40, Aβ42, and phosphorylated tau-181 (pTau181).Results: In the tea-consuming group, the MoCA scores (P = 0.000), Hopkins Verbal Learning Test (HVLT) immediate recall (P = 0.012) and delayed recall (P = 0.013) were significantly higher while Trail Making Test-B (P = 0.005) and Victoria Stroop test interference (P = 0.000) were lower. In terms of oxidative stress markers, the tea-consuming group had lower serum MDA levels (P = 0.002) and higher serum SOD (P = 0.005) and GPx (P = 0.007) levels. In terms of AD markers, serum pTau181 (P < 0.000), Aβ42 (P = 0.019) and total Aβ levels (P = 0.034) but not serum Aβ40 levels, were lower in the tea-consuming group. In the logistic regression analysis, there was a significant negative correlation between green tea consumption and cognitive impairment (OR = 0.26, 95 % CI 0.13 0.52 for high group).Conclusion: Regular green tea consumption is associated with better cognitive function among Chinese middle-aged and elderly people, mainly reflected in memory and executive function. It may achieve protective effects by reducing AD-related pathology and improving anti-oxidative stress capacity and higher levels of tea consumption have a stronger protective effect.

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