Teawell EGCG Protects Brain Cells

TORONTOA study out of McGill University, Montreal, found a 50 percent pure extraction of epigallocatechin gallate (EGCG), as Teawell 50 from A. Holliday & Co., could significantly reduce free radical damage linked to neuron loss in the area of the brain involved in learning and memory. In the rat study, the animals that received food with the Teawell 50 extract had an 18 percent reduction of free radicals, which benefitted neuron function in the brain.

This suggests that regular consumption of green tea, specifically the extract Teawell 50, may protect brain cells against the deleterious effects of oxidative stress, delaying or even preventing age-related memory deficits, said lead researcher Stephane Bastianetto, Douglas Mental Health University Institute, McGill University. He added the study showed Teawell 50 had the ability to cross the blood-brain barrier to deliver flavonoid antioxidant protection to the brain cells.

Christine Renken, director of sales for A. Holliday & Co., which sponsored the study, commented, Green tea is subject to minimal processing which results in higher concentrations of its unique, beneficial catechinsespecially EGCG, the powerhouse of tea. Our ability to extract this substance, which we call Teawell 50, allows it to be used in a variety of functions including foods such as yogurt and beverages as well as supplements, pet foods and even beauty products.