TY - JOUR
T1 - Potential therapeutic properties of green tea polyphenols in Parkinson's disease
AU - Pan, Tianhong
AU - Jankovic, Joseph
AU - Le, Weidong
N1 - Funding Information:
This work was supported by a research grant from the NIH/NINDS (Dr Le) and a research grant from the Center of Excellence, National Parkinson Foundation (Dr Jankovic). The authors have no conflicts of interest that are directly relevant to the content of this manuscript.
Copyright:
Copyright 2008 Elsevier B.V., All rights reserved.
PY - 2003
Y1 - 2003
N2 - Tea is one of the most frequently consumed beverages in the world. It is rich in polyphenols, a group of compounds that exhibit numerous biochemical activities. Green tea is not fermented and contains more catechins than black tea or oolong tea. Although clinical evidence is still limited, the circumstantial data from several recent studies suggest that green tea polyphenols may promote health and reduce disease occurrence, and possibly protect against Parkinson's disease and other neurodegenerative diseases. Green tea polyphenols have demonstrated neuroprotectant activity in cell cultures and animal models, such as the prevention of neurotoxin-induced cell injury. The biological properties of green tea polyphenols reported in the literature include antioxidant actions, free radical scavenging, iron-chelating properties, 3H-dopamine and 3H-methyl-4-phenylpyridine uptake inhibition, catechol-O-methyl-transferase activity reduction, protein kinase C or extracellular signal-regulated kinases signal pathway activation, and cell survival/cell cycle gene modulation. All of these biological effects may benefit patients with Parkinson's disease. Despite numerous studies in recent years, the understanding of the biological activities and health benefits of green tea polyphenols is still very limited. Further in-depth studies are needed to investigate the safety and efficacy of green tea in humans and to determine the different mechanisms of green tea in neuroprotection.
AB - Tea is one of the most frequently consumed beverages in the world. It is rich in polyphenols, a group of compounds that exhibit numerous biochemical activities. Green tea is not fermented and contains more catechins than black tea or oolong tea. Although clinical evidence is still limited, the circumstantial data from several recent studies suggest that green tea polyphenols may promote health and reduce disease occurrence, and possibly protect against Parkinson's disease and other neurodegenerative diseases. Green tea polyphenols have demonstrated neuroprotectant activity in cell cultures and animal models, such as the prevention of neurotoxin-induced cell injury. The biological properties of green tea polyphenols reported in the literature include antioxidant actions, free radical scavenging, iron-chelating properties, 3H-dopamine and 3H-methyl-4-phenylpyridine uptake inhibition, catechol-O-methyl-transferase activity reduction, protein kinase C or extracellular signal-regulated kinases signal pathway activation, and cell survival/cell cycle gene modulation. All of these biological effects may benefit patients with Parkinson's disease. Despite numerous studies in recent years, the understanding of the biological activities and health benefits of green tea polyphenols is still very limited. Further in-depth studies are needed to investigate the safety and efficacy of green tea in humans and to determine the different mechanisms of green tea in neuroprotection.
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U2 - 10.2165/00002512-200320100-00001
DO - 10.2165/00002512-200320100-00001
M3 - Review article
C2 - 12875608
AN - SCOPUS:0042662800
VL - 20
SP - 711
EP - 721
JO - Drugs and Aging
JF - Drugs and Aging
SN - 1170-229X
IS - 10
ER -