Compounds in Wine and Green Tea Block Toxic Metabolite Formation

Published Date : Jul 05, 2018

Most people that have inherited metabolic diseases inherit a defective gene that results in a critical deficiency of enzymes. In the absence of a proper cure to the condition, a vast number of people with inherited metabolic diseases are required to follow a demanding and strict diet for the entire course of their lives. However, a new research demonstrates that certain naturally found compounds in red wine and green tea may help in blocking the development of toxic metabolites that are behind most metabolic disorders.

The research, led by researchers from the Tel Aviv University's Faculty of Life Sciences, has been published in the journal Communications Chemistry. For the study, the researchers considered two compounds that are naturally found in red wine (tannic acid) and green tea (epigallocatechin gallate or EGCG). Tannic acid has recently attracted attention of the research world owing to its role in prevention of the formation of harmful amyloid structures that are known to cause neurodegenerative diseases such as Parkinson's disease and Alzheimer's. EGCG has also been under the radar of scientists in the past few years owing to its potential health benefits.

In case of inherited metabolic diseases, the body is not capable of producing a key metabolic enzyme, as a result of which metabolites start accumulating in the body. The uncontrolled accumulation of metabolites can prove to be toxic and lead to severe mental and developmental conditions. The study focused on the impact of tannic acid and EGCG using culture cell systems. The substances were examined on three metabolites that are closely linked to congenital metabolic conditions - cumulative tyrosine, adenine, and phenylalanine. Both the substances demonstrated positive effect in blocking the development of toxic amyloids, thus showing promise in the treatment of a wide range of patients.