Various catechin polyphenols present in tea are thought to possess pharmacologically active qualities. The primary polyphenol, EGCG (epigallocatechin gallate), makes up more than 40% of the overall polyphenolic content and appears to be the main contributor to the positive effects of green tea. EGCG, in conjunction with EGC (epigallocatechin), competes to hinder tyrosinase, a crucial enzyme in melanin synthesis, and catechol-O-methyltransferase (COMT), an enzyme associated with the metabolism of catecholamines and linked to Parkinson's disease. Green tea, which is abundant in EGCG, displays significant biological activity.
Research suggests that these compounds in tea provide safeguarding against iron-induced deficiencies in striatal neurotransmitter concentrations and diminish oxidative damage in the substantia nigra—both commonly associated with Parkinson's disease. Additionally, EGCG has the potential to inhibit prolylendopeptidase, an enzyme found in elevated levels in Alzheimer's patients and other neuropathologic disorders.
Tea Polyphenols: Health Benefits
