Tea is liquid brain food
A study of almost 3,000 participants aged 55 and over, showed clearly that frequent tea drinking of all kinds (black, oolong and green) were associated with a lower risk of cognitive impairment and cognitive decline.
3 billion cups of tea are consumed every day by millions of people over the world. In the past research has hinted on the potentially neuro-protective qualities of tea, however up until now, studies have not existed to prove this. While a recent Japanese study on green tea found that unfermented tea consumption was beneficial for cognition, now it has been shown that black (fully fermented) and oolong (semi-fermented) tea are equally helpful for maintaining healthy brain activity.
Cognitive function includes memory, attention, language, and visuospatial ability. In this study, physical, social and productive activities of all participants were taken into account, as well as daily tea consumption. Higher tea consumption not only improved these functions and abilities but also resulted in a lower prevalence of depression. Further, it was found that those who drank more tea tended to enjoy higher levels of exercise and social relations.
Possible mechanisms regarding teas ability to promote cognition include the antioxidant and iron-chelating properties of tea catechins. Another factor could be related to the tea polyphenol theanine, which is an amino acid uniquely found in tea lea possessing an evident neuro-protective effect. Tea leaf also contains various other phytochemicals, including vitamin C. It is possible that the cognitive effect of tea is not due to a single compound but due to the synergistic effect of several or many of its chemical components.
Julie Seamer, Naturopath
References
- Tze-Pin Ng. et al. Tea consumption and cognitive impairment and decline in older Chinese adults, The American Journal of Clinical Nutrition, Vol 88, No. 1, 224-231, July 2008
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