New research suggests the nutritional compounds (phytonutreints) found naturally in Red Wine (Tannic Acid-TA) and Green Tea (EGCG-Epigallocatechin gallate) may inhibit the creation of the toxic metabolites that contribute to the progressive loss of function and structure of neurons, including the death of neurons which are seen in Parkinson’s Disease and Alzheimer’s Disease. These nutritional compounds seem to aid in preventing the toxic amyloid structures from building up in the brain which when unstopped, advance into neurodegeneration.
Researchers used Culture Cell Systems and In Vitro techniques to test TA and EGCG. The 2 compounds were tested on three amyloid protein-like metabolites related to three metabolic diseases. The 2 compounds appeared to reduce the cytotoxicity triggered by these protein-like metabolites. Computer simulations were used to verify how these compounds worked. Polyphenols specifically seem to interfere with the amyloid assembly at the molecular level.
Researchers have found that certain amyloid protein-like metabolites are capable of self-assembly and can form amyloid structures like those seen in patients with Parkinson’s Disease, Alzheimer’s Disease and other Neurodegenerative Diseases. Additional studies have found that other metabolites that accumulate in other inborn congenital metabolic diseases also undergo this self-assembly process and form toxic amyloid aggregates.
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