<p>Scientists have discovered that a molecule in green tea may prevent the misfolding of specific proteins in the brain associated with Alzheimer’s disease.<br /><br /></p>.<p>The aggregation of these proteins called metal-associated amyloids is linked with Alzheimer’s and other neurodegenerative conditions.<br /><br />Researchers at the University of Michigan led by Mi Hee Lim used green tea extract to control the generation of metal-associated amyloid-beta aggregates linked with Alzheimer’s disease in the lab.<br /><br />The specific molecule in green tea called epigallocatechin-3-gallate, also known as EGCG, prevented aggregate formation and broke down existing aggregate structures in the proteins that contained metals - specifically copper, iron and zinc.<br /><br />“A lot of people are very excited about this molecule,” said Lim, noting that the EGCG and other flavonoids in natural products have long been established as powerful antioxidants.<br /><br />“We used a multidisciplinary approach. This is the first example of structure-centric, multidisciplinary investigations by three principal investigators with three different areas of expertise,” Lim said in a statement.</p>
<p>Scientists have discovered that a molecule in green tea may prevent the misfolding of specific proteins in the brain associated with Alzheimer’s disease.<br /><br /></p>.<p>The aggregation of these proteins called metal-associated amyloids is linked with Alzheimer’s and other neurodegenerative conditions.<br /><br />Researchers at the University of Michigan led by Mi Hee Lim used green tea extract to control the generation of metal-associated amyloid-beta aggregates linked with Alzheimer’s disease in the lab.<br /><br />The specific molecule in green tea called epigallocatechin-3-gallate, also known as EGCG, prevented aggregate formation and broke down existing aggregate structures in the proteins that contained metals - specifically copper, iron and zinc.<br /><br />“A lot of people are very excited about this molecule,” said Lim, noting that the EGCG and other flavonoids in natural products have long been established as powerful antioxidants.<br /><br />“We used a multidisciplinary approach. This is the first example of structure-centric, multidisciplinary investigations by three principal investigators with three different areas of expertise,” Lim said in a statement.</p>