Sencha is a type of decocted Japanese green tea, most popular tea in Japan, made from the dried tea leaves without grinding the tea leaves. It volatile compounds could be used as markers for the overall quality evaluation of all green tea.
Health Benefits of Sencha Tea - Stroke
a. In the investigation of investigate the effects of green tea polyphenols (GTPs) on the permeability of blood-brain barrier (BBB) of the study of "Effects of green tea polyphenols on caveolin-1 of microvessel fragments in rats with cerebral ischemia" by Zhang S, Liu Y, Zhao Z, Xue Y.[6a], researchers found that that GTPs can decrease the elevated BBB permeability in the ischemic region, and the protective effects for cerebral injury may be related to the reduced expression of caveolin-1 and phosphorylated ERK1/2.
b. In the examination of Green tea polyphenol (-)-epigallocatechin gallate effects in neurological disorders including cerebral ischemia of the study of "Green teapolyphenol (-)-epigallocatechin gallate reduces matrix metalloproteinase-9 activity following transient focal cerebral ischemia" by Park JW, Hong JS, Lee KS, Kim HY, Lee JJ, Lee SR.[6b], researchers found that EGCG, a green tea polyphenol, may reduce up-regulation of MMP-9 activity and neuronal damage following transient focal cerebral ischemia. In addition to its antioxidant effect, MMP-9 inhibition might be a possible mechanism potentially involved in the neuroprotective effect of a green teapolyphenol, EGCG.
c. In the observation of Green tea consumption is inversely associated with death from stroke
of the study of "Consumption of green and roasted teas and the risk of strokeincidence: results from the Tokamachi-Nakasato cohort study in Japan" by Tanabe N, Suzuki H, Aizawa Y, Seki N.[1b], researchers found that A considerably lower risk was observed for total stroke incidence in both the middle (multivariable HR, 0.43; 95% CI, 0.25-0.74; P = 0.002) and the high (multivariable HR, 0.41; 95% CI, 0.24-0.70; P = 0.001) categories of green tea consumption and concluded that Green tea consumption is associated with a reduced risk of total strokeincidence, cerebral infarction and cerebral haemorrhage.
d. In the investigation of green and tea in treating stroke of the study of "Green and black tea consumption and risk of stroke: a meta-analysis" by Arab L, Liu W, Elashoff D.[6d], researchers found that regardless of their country of origin, individuals consuming >or=3 cups of tea per day had a 21% lower risk of stroke than those consuming <1 cup per day (absolute risk reduction, 0.79; CI, 0.73 to 0.85).
e. In the evaluation of green tea effect in ischemic stroke of the study of "Dietary supplementation exerts neuroprotective effects in ischemic stroke model' by Yasuhara T, Hara K, Maki M, Masuda T, Sanberg CD, Sanberg PR, Bickford PC, Borlongan CV.[6e], researchers indicated that this finding demonstrate the remarkable neuroprotective effects of NT-020 when given prior to stroke, possibly acting via its neurogenic potential.
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