Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Black tea has been investigated for its potential role in supporting or treating Alzheimer’s Disease (AD), primarily due to its content of polyphenolic compounds such as theaflavins, thearubigins, and catechins. These compounds exhibit antioxidant and anti-inflammatory properties, which are thought to be beneficial in neurodegenerative diseases like AD, where oxidative stress and inflammation are key pathological features. Several in vitro and animal studies have shown that black tea polyphenols may inhibit the aggregation of beta-amyloid plaques and reduce neurotoxicity, both hallmarks of Alzheimer’s pathology. In particular, research suggests that theaflavins can modulate enzymes and pathways implicated in AD, such as acetylcholinesterase inhibition and reduction of oxidative damage. Human epidemiological studies have also indicated that regular consumption of black tea is associated with a modestly reduced risk of cognitive decline and dementia, though these studies cannot establish causality. However, the evidence from randomized controlled trials in humans remains limited and inconclusive. Most clinical research has focused on green tea rather than black tea, and the studies that do exist are often small or methodologically weak. Therefore, while there is some scientific rationale and preliminary evidence supporting black tea’s potential neuroprotective effects, robust clinical validation is still lacking. Thus, black tea should not be considered a primary or stand-alone treatment for Alzheimer’s Disease, but may have a supportive role as part of a healthy lifestyle.

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