The results show that the combination of these two components can reduce the accumulation of harmful proteins associated with the disease, opening promising prospects for preventing cognitive decline, according to ‘Science Alert’. The study focused on the effect of antioxidants such as epigallocatechin gallate found in green tea, and nicotinamide, a form of vitamin B3 naturally produced in the body from foods like grains, fish, nuts, legumes, and eggs.
Lab experiments on mouse nerve cells showed that these two compounds enhance the production of guanosine triphosphate (GTP), a vital energy source that helps clear dead cells and eliminate harmful beta-amyloid protein aggregates, which are key factors in the development of Alzheimer’s.
It was noted that GTP levels decrease with age, especially in Alzheimer’s patients, but the combination of green tea and nicotinamide may restore these levels to their healthy range. Previous research has shown that green tea contributes to reducing white matter injuries in the brain, lowering risks of disease. Nicotinamide has also proven its ability to protect nerve cells from the effects of strokes and neurodegeneration.
The importance of this discovery lies in the possibility of integrating these compounds into the daily diet or using them as available and safe nutritional supplements. Researchers affirm that these results may pave the way for new preventive strategies against Alzheimer’s, a disease affecting millions worldwide. With ongoing research, scientists hope to develop more effective treatments based on these natural compounds to improve the quality of life for the elderly.
