Tea flavonoids: A Promising ally against Alzheimer’s and Parkinson’s diseases

Tea is one of the most popular beverages consumed worldwide, which has several bioactive compounds with potential health advantages. The primary bioactive compounds in tea are phenolic compounds with one or more aromatic rings bearing hydroxyl, and these are classified as secondary metabolites. This comprehensive review delves into the intricate relationship between tea polyphenols and their potential role in shielding the brain from neurodegenerative diseases, focusing specifically on Alzheimer’s and Parkinson’s. It kicks off by offering an overview of tea’s cultural importance and diverse varieties. The exploration then delves into the complex biochemistry of tea, emphasizing the presence of flavonoids, such as epigallocatechin gallate (EGCG) in green tea and theaflavin and thearubigins in black tea, recognized for their powerful antioxidant and anti-inflammatory properties. Acknowledging the widespread occurrence and severe consequences associated with Alzheimer’s and Parkinson’s diseases, the article underscores a focus on shared pathophysiological processes inherent in these disorders, encompassing protein aggregation, oxidative stress, and neuroinflammation. The current symptomatic relief provided by medicines necessitates the search for alternative approaches. Promisingly, tea flavonoids emerge as candidates capable of addressing the underlying mechanisms of neurodegenerative diseases. These compounds may enhance the growth of nerve cells and improve connections between them, offering a potential avenue for developing therapies for neurodegenerative diseases. The article examines existing literature, providing insights into the potential therapeutic effects of tea polyphenols, aiding our understanding of how these substances might slow down Alzheimer’s and Parkinson’s by studying their intricate interactions in our bodies. In summary, this detailed review combines historical context, complex chemistry, and neurological effects, offering a holistic view of how tea polyphenols might protect the brain. The findings presented herein lay the foundation for future research and therapeutic strategies, showcasing the potential benefits of tea in combating neurodegenerative diseases worldwide. The authors aim to explore existing research on tea, examining its health benefits and its relationship with different lifestyle-related diseases. Keywords: Tea, Catechins, Flavonoids, Bioactive compounds, Neuroprotective diseases, Alzheimer’s disease, Parkinsons disease