Researchers from Edith Cowan University’s School of Medical and Health Sciences examined more than 100 tea-related studies from around the world, and found that the hot stuff can help prevent a number of diseases.
Black, white and green varieties can reduce the risk factors associated with Alzheimer’s disease and diabetes, thanks to their flavonoids.
ECU Centre for Excellence for Alzheimer’s Disease Research and Care Research Fellow Dr Fernando said the review offered new lines of enquiry for scientists.
“There is strong evidence that tea consumption can lower the levels of beta amyloid b (Aβ) in the brain, the build-up of which can cause Alzheimer’s disease,” she said.
“In particular a number of studies have found that the flavonoid Epigallocatechin gallate (EGCG), which is found in tea, can reduce the levels of Aβ in the brain, which could delay the onset of Alzheimer’s disease,” she said.