Tea reduces stroke risk, studies show

green or black tea to reduce stroke risk After reading recent green tea health news, I went out and bought a brand new stash of green tea (pear-kiwi flavor, my favorite!) for work. So I was glad to hear more good news about tea: After reviewing nine studies involving over 190,000 individuals, UCLA researchers have concluded that drinking green or black tea every day may reduce the risk of stroke by as much as 21 percent. The reduction was associated with drinking three or more cups of tea daily—and the greater the consumption, the higher the benefit. Brews from all true teas (from the Camellia sinensis plant, not herbal tisanes) were associated with lowered risk of stroke. Epigallocatechin gallate (or EGCG, a polyphenol in tea) or theanine (an amino acid with stress-lowering properties) may be responsible for tea's stroke-thwarting abilities, but more studies are needed, say researchers.

Source: Find time for tea to slash stroke risk: Study

TAGS: Archive
Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.