Epigallocatechin-3-gallate (EGCG) is a polyphenol antioxidant derived from green tea. Experimental research has shown that EGCG can interfere with the formation of beta-amyloid, a peptide linked to the development of Alzheimer’s disease, and may reduce memory impairment in animal models bred to develop Alzheimer’s-like pathology.
Research published in Neuroscience Letters (2010; 471(3):134–138) examined whether EGCG alone or in combination with fish oil influenced amyloid deposition in genetically modified mice. The animals were divided into five dietary groups and followed for six months: a standard diet (control), fish oil alone, high-dose EGCG, low-dose EGCG, or low-dose EGCG combined with fish oil.
The most pronounced reduction in beta-amyloid deposits was observed in the group receiving low-dose EGCG combined with fish oil. Low-dose EGCG alone did not produce a significant reduction in amyloid burden. Notably, mice receiving both EGCG and fish oil had higher concentrations of EGCG in both blood and brain tissue compared with those receiving EGCG alone.
The authors suggested that omega-3 fatty acids in fish oil may enhance the bioavailability and brain uptake of EGCG, potentially explaining the improved effect seen with combination therapy.
