Black Tea Reduces Risk of Parkinson's Disease

Jan 24, 2008
Drinking black tea regularly is claimed could help lower the risk of the development of Parkinson's disease, study says.

Researchers at Singapore's Yong Loo Lin School of Medicine and National Neuroscience Institute say that it takes about 23 cups of black tea to reduce the risk of PD by 71 percent. As much as 63,000 men and women in Singapore aged 45 to 74 took part in the research. The scientists found that black tea contains enzymes that contribute to its health benefits against Parkinson's disease.

Scientists work to create a pill containing the necessary amount of black tea extract to prevent the disease.

Black tea is known to contain caffeine, though its amount is not as high as in coffee that increases blood flow in the brain, improves mental concentration but doesn't exhaust the heart.

Another health benefits of black tea are its anti-inflammatory effect on digestive tract, improvement of blood circulation thanks to tannins and other chemicals in the beverage. Fluoride, a trace element in black tea, contributes to strengthening of tooth enamel, and helps to prevent tooth decay.

About 3 people out of 1,000 suffer from Parkinson's disease, a degenerative disorder of the brain. This disease is affecting men and women of late middle age and is characterized by such symptoms as muscle rigidity, tremor, a slowing of physical movement, impaired balance and coordination. The number of people suffering from PD is increasing with 300 new cases diagnosed each year.

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