Inhibitory Effects of Six Types of Tea on Aging and High-Fat Diet-Related Amyloid Formation Activities

Aging and lipid metabolism disorders promote the formation and accumulation of amyloid with beta-sheet structure, closely related to cardiovascular disease, senile dementia, type 2 diabetes, and other senile degenerative diseases. In this study, five representative teas were selected from each of the six types of tea, and a total of 30 teas were selected to evaluate the inhibitory activities on the formation of aging-related amyloid in vitro. The results showed that the 30 teas had a significant inhibitory effect on the formation activity on aging-related amyloid at the protein level in vitro. Although the content of catechins is relatively low, black tea and dark tea still have significant antioxidant activity and inhibit the formation of amyloid. A high-fat diet established the model of lipid metabolism disorder in premature aging SAMP8 mice, and these mice were gavaged different tea water extracts. The results showed that different tea types have a significant inhibitory effect on the formation of beta-amyloid and A beta 42 mediated by age-related lipid metabolism disorders, and the in vivo activity of fully fermented teas was better than that of green tea. The action mechanism was related to antioxidation, anti-inflammatory, and improving lipid metabolism.

Automated summary

Tea has a significant inhibitory effect on the formation of aging-related amyloid, with black tea and dark tea showing antioxidant and amyloid formation inhibitory effects, while fully fermented teas exhibit better inhibitory effects on amyloid formation in vivo than green tea. The mechanism of action involves antioxidation, anti-inflammatory effects, and improvement of lipid metabolism.