Eat carrots and drink green tea!

Carrots and green tea can reduce the risk of developing Alzheimer’s disease.

Scientists from Saitama University in Japan have conducted a study, the results of which suggest that substances contained in green tea and carrots can reduce the risk of developing Alzheimer’s disease. The corresponding study is described in an article in the Journal of Biological Chemistry.

The scientists took green tea and carrot extracts for the study – tea contains the substance EGCG (Epigallocatechin Gallate – a type of catechin found in large amounts in tea) and carrots, respectively, contain ferulic acid – it is these substances that are dominated by the enzyme alpha-secretase.

After obtaining large quantities of these enzymes, the scientists conducted a study.

As the experiments showed, the combination of carrot and tea extract acted on the brains of experimental animals significantly stronger than these substances worked separately.

Just 3 months after switching to a diet high in carrot and green tea extracts, the concentration of amyloid plaques in the brain dropped dramatically and cognitive abilities improved markedly.

Also changes for the better will be noticed in episodic memory, and the ability to recall events from the distant past improved by about 1.5 times.

Thus, scientists say that increasing green tea and carrots in people’s diets may actually reduce the risk of Alzheimer’s disease.

Take care and be healthy!

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