Green tea, red wine chemicals offer Alzheimer’s hope

Chemicals in green tea and red wine may block the brain damage caused by Alzheimer’s disease, an early study suggests.

Scientists targeted a process that allows harmful clumps of protein in the brain to kill off neurons.

Using purified extracts of the chemicals EGCG in green tea and resveratrol in red wine, they were able to stop nerve cells from being harmed. The findings, published in the Journal of Biological Chemistry, could pave the way for new drugs to treat Alzheimer’s, say the researchers.