Help Protect Against Parkinson’s and Alzheimer’s Diseases

White tea compounds, such as the polyphenol EGCG, may reduce the chance of developing Parkinson's and Alzheimer's disease. EGCG has been demonstrated in animal and test-tube experiments to suppress free radicals, decrease inflammation, and lower other risk factors for both illnesses. EGCG, for example, has been proven in multiple test-tube investigations to inhibit proteins from folding and clumping together incorrectly.

Both Parkinson's and Alzheimer's disease are risk factors for this. Misfolded and clumped proteins can cause inflammation and damage to brain neurons. Several human studies have also connected tea consumption to a decreased risk of both illnesses. An analysis of eight research including over 5,600 participants, for example, discovered that persons who drank tea had a 15% reduced risk of Parkinson's disease than people who did not drink tea. Another study included 26 research and over 52,500 persons discovered that drinking tea on a regular basis was associated with a 35% decreased incidence of brain illnesses such as Alzheimer's disease.