Beneficial Effects of Green Tea Consumption in Parkinson's Disease Patients

Abstract

Antioxidants may offer protection by reducing oxidative stress associated with Parkinson's disease (PD). The objective of this study was to assess the beneficial effect of green tea (3 cups) consumption for 3 months in enhancing antioxidant status, reducing oxidative damage, and improving quality of life of PD patients. Fourteen subjects (51–79 y) who were within first five years of PD onset, on stable medication and not regular green tea consumers were recruited. PD rating scales, antioxidant enzymes, oxidative stress markers, and iron status were assessed at baseline and after 3 months. Among the PD rating scales, we found an increase in Mini‐Mental State Examination (p<0.05) and a decrease in Unified Parkinson's Disease Rating Scale (UPDRS) motor scores (p<0.05) after the intervention, suggesting an improvement in cognitive and PD symptoms. Compared to baseline, activity of catalase and superoxide dismutase were increased significantly (28%, p<0.05 and 37%, p=0.0025, respectively) but not glutathione peroxidase. A significant, 52% reduction in both lipid peroxidation (p<0.0001) and protein carbonyls (p=0.0004) was found after intervention. No changes in iron status were found. In conclusion, green tea consumption may be beneficial in reducing oxidative stress in PD patients and may offer protection against progression of the disease.