Ingredient Found In Green Tea May Alleviate Cognitive Impairment, Brain Insulin Resistance, And Obesity, Study Finds

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Ingredient Found In Green Tea May Alleviate Cognitive Impairment, Brain Insulin Resistance, And Obesity, Study Finds

A new study finds that an ingredient commonly found in Green tea may prevent and treat health conditions like brain insulin resistance, memory impairment, and even obesity. According to reports, the new study finds that the ingredient could alleviate brain insulin resistance, cognitive impairment and insulin resistance caused by high-fat and high-fructose (HFFD).

It is reported by Science Daily that the researchers found that the ingredient, popularly referred to as epigallocatechin-3-gallate (EGCG) is a biologically active component and the most abundant catechin found in green tea. The researchers were amazed at the findings of the study, even though previous studies on the topic have clearly pointed to the fact that EGCG possesses some qualities that could help patients alleviate the symptoms caused by several medical conditions.

Meanwhile, it is reported that although the findings of the current study and those before it have confirmed that EGCG could help alleviate the symptoms of various diseases, the impact of the ingredient on insulin resistance and cognitive impairment triggered in the brain by a Western diet is still not clear.

“Green tea is the second most consumed beverage in the world after water and is grown in at least 30 countries. The ancient habit of drinking green tea may be a more acceptable alternative to medicine when it comes to combatting obesity, insulin resistance, and memory impairment,” a researcher at the College of Food Science and Engineering, Northwest A&F University, in Yangling, China, Xuebo Liu, Ph.D. said.

According to Eurekalert, Liu and colleagues conducted the study on 3-month-old male C57BL/6J mice that were divided into three groups based on their diet. The researchers fed the first group known as the control group with a standard diet. The second group was fed with an HFFD diet and the third with an HFFD diet plus 2 grams of EGCG in every liter of drinking water. The study authors then monitored the mice for 16 weeks.

They found that mice that were fed with HFFD had a higher final body weight compared to mice in the control group. They also had a significantly higher final body weight compared to those fed with HFFD and EGCG. The researchers found during a Morris water maze test that mice fed with HFFD took longer to find the platform compared to those fed a standard diet.

Meanwhile, mice in the HFFD+EGCG group are reported to have a significantly lower escape latency and distance compared to those in the HFFD group. Interestingly, the researchers found that mice in the HFFD group spent less time in the target quadrant when the hidden platform was removed compared to mice in the control group with fewer platform crossings.

Mice in the HFFD+EGCG group recorded an increase in the average time they spent in the target quadrant. They also had greater numbers of platform crossings, which is translated to mean that EGCG could improve HFFD-induced memory impairment. It is believed that the findings of the new study will further strengthen previous evidence on the topic. The researchers published their findings online in The FASEB Journal.

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