eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2020-03-26 8 3 139 148 10.12691/jfnr-8-3-4 JFNR2020834 article Gusang Kwon 1 A Young Kim 1 Hyung-Su Kim 1 Si-Young Cho 1 Byeongbae Jeon 1 Wan-Gi Kim 1 Won-Seok Park wspark@amorepacific.com 1 Amorepacific R&D Center, Yongin-si, Gyeonggi-do 17074, Korea 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 ¡Ü 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. http://pubs.sciepub.com/jfnr/8/3/4/jfnr-8-3-4.pdf HTP_GTE cognition CANTAB oxidative stress