summary: From helping to improve attention and avoid cognitive decline, to improving immune system function, researchers are exploring the many health benefits that tea offers.
source: Pollack Telecom
Leading nutritional scientists from around the world gathered yesterday to present the latest evidence supporting tea’s role in promoting optimal health.
With new findings constantly being made by the international scientific community to lend credibility to the health properties of tea, speakers at the symposium provided a comprehensive update on recent research on the benefits of tea consumption on human health.
As the second most consumed beverage in the world after water, more than 159 million Americans drink tea on any given day.
“There is a growing body of research from around the world demonstrating that drinking tea can enhance human health in many ways,” said symposium chair Jeffrey Bloomberg, Ph. .
“Real tea – which includes black, green, white, oolong, and dark – can make a significant contribution to overall health. Evidence presented in this symposium reveals findings – ranging from suggestive to persuasive – on the benefits of tea on cancer and cardiovascular disease. hematological, cognitive performance, and immune function”.
Chemistry in your cup
Tea contains natural flavonoids that have antioxidant properties. The flavonoids in tea provide bioactive compounds that help neutralize free radicals that can damage elements in the body, such as genetic material and fats, and contribute to chronic disease. Tea also contains L-theanine, an amino acid found mostly uniquely in tea.
Tea and immune function
“Tea may help support your immune system and increase the body’s resistance to disease,” says Daeung Woo, MD, PhD, the Laboratory of Nutritional Immunology at the Jane Mayer Center for Research on Human Nutrition on Aging at Tufts University.
“If you’re sick, the tea can help your body respond to illness more effectively by ridding itself of the infection and may also ease its severity when it does occur.”
In a comprehensive review of published data on the topic presented at the symposium, Wu concluded that green tea/catechins have been shown to help the host fight a variety of pathogens by reducing the pathogen’s ability to infect the host and aiding host immunity. Spring system in action.
Green tea/catechins have also been shown to improve autoimmune disorders by enhancing self-tolerance, suppressing inflammatory attack caused by self-antigens, and promoting tissue repair.
Tea and cognitive function
When it comes to cognitive function, it turns out that tea may offer significant benefits. “There is strong evidence that tea and its ingredients appear to be beneficial under conditions of stress. Louise Day, PhD, Professor of Nutrition and Behavior at the University of Leeds explains, the most profound cognitive area upon which tea appears to function is attention and alertness.
“With such effects on attention, tea is the preferred beverage of choice during times of stress and exhaustion worldwide.”
In her review of published research on this topic, Dye revealed that evidence from randomized controlled trials supports the conclusion that tea consumption can produce acute, short-term beneficial effects on attention as measured by objective tests such as the attention diversion test and on subjective reports of wakefulness. Studies consistently show the beneficial effects of a high dose of L-theanine, combined with a lower dose of caffeine, on attention task performance.
These results suggest that the unique combination of caffeine and L-theanine found in tea can improve attention.
Tea and the prevention of cognitive decline
With no effective drug treatments for dementia, prevention is key. It is estimated that 40-50% of dementia can be prevented through changes in lifestyle factors.
In a review of published research on tea and cognitive decline, Jonathan Hodgson, PhD, professor at Edith Cowan University’s Institute of Nutrition Research, explained, “There is growing evidence that one to two cups of tea per day can significantly reduce the risk of vascular dementia and Alzheimer’s disease.” likely.”
Recent, high-quality data from prospective, long-term cohort studies suggest that higher tea intake — from 1 cup per day to 5 to 6 per day — is associated with a lower risk of dementia. Data from these studies also found that moderate amounts of the flavonoids found in tea are associated with a reduced risk of cognitive decline.
The maximum benefits can be obtained from 2 to 4 cups of tea per day, with few additional benefits with higher intakes.
The results of these studies also suggest that the protection offered may be stronger for protecting against vascular dementia, one of the most common forms of dementia.
Tea and cancer prevention
When examining the data on tea and cancer prevention, higher tea intake may reduce the risk of some cancers. There is evidence that the flavonoids in tea may act via antioxidant, antiangiogenic, and anti-inflammatory mechanisms in addition to modifying the profile of the gut microbiota. Tea is a beverage rich in flavonoids, which are bioactive compounds that have many anti-cancer properties in experimental studies. Suggestive evidence suggests that tea consumption may reduce the risk of bile duct, breast, endometrial, liver, and oral cancers.
“While more research is needed to determine the exact dose, the conclusion we can share is that higher tea intake may reduce the risk of some forms of cancer,” says Raul Zamora Ross, PhD, principal investigator on the unit. Nutrition and Cancer in IDIBELL.
Tea and cardiovascular health
Cardiovascular diseases, such as diabetes and heart disease, are the number one cause of death worldwide, and tea consumption may be inversely associated with negative cardiac metabolic outcomes, according to findings from population studies.
Based on a wide variety of scientific research designs, two cups of unsweetened tea daily has the potential to reduce the risk and development of cardiovascular disease in adults.
In an extensive review of cardiovascular health and tea, research showed that each cup of daily tea consumption was associated with an average 1.5% lower risk of all-cause mortality, 4% lower risk of cardiovascular disease (CVD) mortality, and 2% lower risk of all-cause mortality. For CVD events, a 4% lower risk of developing events.
“When you look at all the different biomarkers and mechanisms by which tea affects, this bountiful beverage is one that consumers can easily add to improve their diet and create a healthier, longer life for themselves,” explains Taylor Wallace, Ph.D., director and CEO. in the Think Healthy Group and Professor in the Department of Nutrition and Food Studies at George Mason University.
Tea and Diet Guidelines
To support the growing evidence that tea is a health-promoting beverage, clearer recommendations are needed in current US Dietary Guidelines. says Mario Firuzi, PhD, professor and chair of developmental nutrition in the Department of Pediatrics at the University of Arkansas for Medical Sciences.
“With real teas – white, green, black and oolong – you’re dealing with thousands of years of traditional use, 60 to 70 years of systematic study that, in the last 15 to 20 years, has increased to the point where we have very specific data.”
The Dietary Guidelines will provide more accurate and relevant guidance to consumers in the context of diversifying tea and other foods containing flavonoids.
About this diet and cognitive research news
author: Christina Deakin
source: Bullock Communications
Contact: Christina Deakin – Bullock Communications
picture: The image is in the public domain
original search: The results will be presented at the 6th International Scientific Symposium on Tea and Human Health