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