Chemicals found in red wine and green tea could help in the fight against Alzheimer's disease. Scientists believe the chemical called EGCG - a potent antioxidant - can stop nerve cells being harmed.
The findings, published in the Journal of Biological Chemistry, show how researchers singled out the process which allows harmful clumps of protein in the brain to kill off neurons.
Lead scientist Professor Nigel Hooper, from the University of Leeds, said:
"This is an important step in increasing our understanding of the cause and progression of Alzheimer's disease. It's a misconception that Alzheimer's is a natural part of ageing; it's a disease that we believe can ultimately be cured through finding new opportunities for drug targets like this."
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