19th March, 2008: Black Tea May Reduce Risk of Parkinson’s
Drinking at least a cup of black tea a day may reduce the risk of developing Parkinson’s disease by as much as 70% says a landmark study out of Singapore that suggests that consumption of black tea may reduce the risk of Parkinson’s disease. What makes this new research so remarkable has been its extensive scope. A MediaCorp news article notes that the findings are based on a study of over 60,000 subjects over a period of 15 years!
Led, in part, by Dr. Koh Woon Puay of the Yong Loo Lin School of Medicine in the National University of Singapore and Dr. Louis Tan, a neurologist at the National Neuroscience Institute, the study “scrutinized the lifestyle and dietary habits of more than 63,000 Chinese Singaporeans.” The researchers accounted for lifestyle factors and, according to Dr. Koh, “discovered that black tea contains ingredients, other than caffeine, that have protective effects.” (Earlier studies had already revealed beneficial effects from caffeine.)
While optimum consumption of tea was not determined, test results indicate that, on average, a daily cup of black tea reduces one’s risk of Parkinson’s by approximately 70 percent. By comparison, green tea seemingly had no effect on disease susceptibility. Continuing research will examine other potential factors associated with Parkinson’s.
A cup of black tea each day is all it takes…
Posted by Brenda at 6:00 am |
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Wow, that’s a pretty amazing study sample, isn’t it! Thanks for sharing this latest research. Sounds like we need to keep drinking blacks and greens to get the best benefits of both!
Comment by Angela McRae — March 19, 2008 @ 10:17 am