Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2020, 8(3), 139-148
DOI: 10.12691/jfnr-8-3-4
Open AccessArticle

Effect of Epimerized Catechins-Rich Green Tea Extract on Global Cognitive Function in Healthy Individuals: A Pilot Study

Gusang Kwon1, A Young Kim1, Hyung-Su Kim1, Si-Young Cho1, Byeongbae Jeon1, Wan-Gi Kim1 and Won-Seok Park1,

1Amorepacific R&D Center, Yongin-si, Gyeonggi-do 17074, Korea

Pub. Date: March 26, 2020

Cite this paper:
Gusang Kwon, A Young Kim, Hyung-Su Kim, Si-Young Cho, Byeongbae Jeon, Wan-Gi Kim and Won-Seok Park. Effect of Epimerized Catechins-Rich Green Tea Extract on Global Cognitive Function in Healthy Individuals: A Pilot Study. Journal of Food and Nutrition Research. 2020; 8(3):139-148. doi: 10.12691/jfnr-8-3-4

Abstract

Green tea consumption has been shown to have many beneficial effects on brain health. A high-temperature-processed green tea extract (HTP_GTE) were developed with high levels of epimerized catechins and its effects were investigated on brain functions. HTP_GTE was found to protects neuronal cells and reduces neurite length against oxidative stress-induced cell damage (p ≤ 0.001). Furthermore, a double-blind, placebo-controlled, randomized clinical study using the Cambridge Neuropsychological Test Automated Battery (CANTAB) showed that daily administration of 500 mg HTP_GTE for 8 weeks significantly improved global cognitive functions in middle-aged healthy subjects (n=23; 40.9 ± 4.4 yrs) (p = 0.049 vs. placebo). These preliminary results suggest that HTP_GTE may have potential as a nutraceutical for cognitive improvement.

Keywords:
HTP_GTE cognition CANTAB oxidative stress

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