TORONTO - New scientific research suggests that drinking tea may lower an individual's risk of developing dementia and other neurodegenerative disorders such as Parkinson's and Alzheimer's diseases.
This data and other new research that suggests drinking tea may improve and maintain brain health and function was presented at the recent Fourth International Scientific Symposium on Tea and Human Health in Washington, D.C.
The body of research shows that tea likely directly impacts brain health by maintaining brain cell function and by assisting in the repair of damaged cells, says Carol Greenwood, a professor of nutritional sciences at the University of Toronto.
"Drinking tea may further help because it reduces the risk of developing other disorders which increase the risk of cognitive decline and dementia,'' she says.
The latest findings on other potential health benefits of tea, including how it may play a role in shifting metabolism to favour weight loss and better manage sugar levels, were also unveiled at the symposium in September.
As well, other new studies that add to the existing body of knowledge about tea's potential ability to reduce risk for several chronic diseases were presented.
"These include research that show flavonoids present in tea may improve cardiovascular health by reducing inflammation which are diseases and disorders that increase the risk of dementia,'' says Greenwood.
Flavonoids are compounds found in fruits, vegetables, tea, coffee, beer, wine and fruit drinks. They have created considerable interest because of their potential beneficial effects on human health.
"Tea's potential role in helping to maintain healthy body weight may also help prevent dementia,'' Greenwood adds, "because most of the diseases and disorders associated with the risk of cognitive decline and dementia are more prevalent among those who are obese which haven't been well communicated.''
Greenwood says that although green tea was used in the research rather than black, "if you look at the two beverages it is the same leaf from the same plant.
"It is just dried a little differently. The green leaf is dried more rapidly than the black and if it dries slowly it browns and that is effectively what the black tea is going through.''
Consequently, she says, data shows that there is no difference in the strength of flavonoids between green and black tea.
Greenwood says despite concerns that adding milk to tea would dissipate the amount of flavonoids, "we are in an ambiguous situation at this point in which there are two studies showing that might be the case and two studies suggesting that it's not.''
"From my perspective, if you look at the amount of flavonoids you actually get in a cup of tea it is so much more than any other food,'' she says. "A lot of what we are tasting in the tea are themselves the flavonoids. So the stronger the brew, the more flavonoids are going to be there.''
It would appear that Canadians drink a lot of tea -- seven billion cups each year. In 2006, the tea market in Canada was worth approximately $319 million, reports the Tea Association of Canada.
