During the Sixth International Scientific Symposium on Tea and Human Health, leading scientists in the field met virtually to discuss the current state of knowledge and the gaps in understanding about the benefits of tea.
Tea is the second most consumed beverage in the world, after water. The four primary types of tea include white, green, oolong, and black. All of them are derived from the same plant, Camellia sinensis.
Many of the health benefits of tea come from its high levels of flavonoids, such as catechins, which have antioxidative and anti-inflammatory properties.
Green tea is roasted before it can oxidize and hence has higher levels of catechins. Contrary to this black tea is allowed to oxidize and has lower levels of catechins, but contains larger amounts of other flavonoids called thearubigins and theaflavins that also have antioxidant properties.
During the symposium, the researchers shared evidence suggesting that tea consumption may improve many organs and systems, and also reduce the risk of cancer. Some of them will be discussed.
Some studies have suggested that tea intake may result in short-term improvements in attention, which is believed to be due to the caffeine content of tea (35-60 mg per cup).
Theanine is another substance within tea that has been suggested to enhance attention while reducing anxiety and stress. Researchers believe that both substances produce a simultaneous feeling of calmness while improving attention.
The flavonols contained in tea may also have a protective effect against age-related cognitive decline and dementia.
According to a meta-analysis, the daily intake of each additional cup of tea was associated with a 2% lower risk of cardiovascular events, a 4% decline in the risk of stroke, and a 4% decrease in mortality due to cardiovascular disease.
Immune System Regulation
Studies have suggested that green tea consumption could reduce the risk of incidence of influenza infections.
According to Dr. Dayong Wu, Professor at Tufts University, Massachusetts, consuming tea has a protective effect against infection by catechins directly acting on a variety of viruses and bacteria to prohibit them from attaching and blocking their entry into host tissues. Also, the antioxidant and anti-inflammatory properties of green tea may also help prevent tissue damage caused by infections.
Deep Shukla. (2022, May 3). Can tea prevent cancer and improve overall health? Medical News Today. Retrieved from: