A new study published in Neuroscience Letters suggests that fish oil may increase the positive effects of green tea on Alzheimer’s disease. The research adds to previous work linking the disease to a special amino acid chain (beta-amyloids), and EGCG which is an a
ntioxidant found in green tea.
The study was conducted by researchers at the University of South Florida, and used an animal (mice) model. The mice were divided into 5 groups bases on diet: fish oil only, low-dose EGCG, High-dose EGCG, fish oil plus low-dose EGCG, and a ‘control’ that received a regular mouse diet. The researchers found that mice who had received the combination diet had far fewer beta-amyloids.
Not only that, the researchers found that the mice who received both fish oil and EGCG had higher levels of the green tea antioxidant than the mice who only received EGCG. The researchers suggest that the reason for this may be that fish oil increases how much antioxidant is available, a term that is also referred to as ‘bioavailability’.
More research is definitely needed to confirm these findings, but this is really exciting news for people currently suffering from Alzheimer’s Disease, and especially those who are concerned about reducing their risk of developing the disease!
Source: Fish Oil Enhances Effects Of Green Tea On Alzheimer’s Disease In Mice
