Older people who drink tea at least four times a week have better brain efficiency than those who don't, a new neuroimaging study reveals. Drinking tea is associated with better cognitive function in older people. Researchers report the study provides evidence that tea consumption has protective effects against age-related decline in brain organization.
Consuming a flavonoid-rich diet could help combat the development and progression of Alzheimer's disease for those with risk factors. Low intake of specific flavonoids, especially anthocyanins, which are found in blueberries and strawberries, was associated with a four-fold risk of developing Alzheimer's.
From helping to improve attention and staving off cognitive decline, to improving immune system function, researchers explore the many health benefits tea has to offer.
Caffeine and urate have been associated with a reduced risk of idiopathic Parkinson's disease. Researchers noted a lower caffeine intake in idiopathic Parkinson's patients. Increasing caffeine consumption was linked to decreased odds of being diagnosed with Parkinson's. Lower levels of blood urate were also associated with an increased risk of Parkinson's disease.
According to researchers, tea consumption leads to epigenetic changes in women, involving genes associated with cancer and estrogen metabolism.
Habitual tea drinking was associated with greater functional connectivity in the default mode network. Findings suggest tea drinking has a positive contribution to brain structure and a protective effect on age-related decline in brain organization.