Drinking Tea Reduces stroke

 At least three cups of Indian or Chinese tea reduces the risk of a stroke by more than a fifth, according to researchers.

A major study carried out by scientists at the University of California in Los Angeles found that tea could well be a powerful weapon in the fight against strokes.

"By drinking three cups of tea a day, the risk of a stroke was reduced 21 per cent," said Dr Lenore Arab, professor of medicine at the David Geffen School of Medicine.

The more you drink, the better your odds of staving off a stroke, the professor added.

"That's why these findings are so exciting," Professor Arab said. "If we can find a way to prevent the stroke, or prevent the damage, that is simple and not toxic, that would be a great advance."

Dr. Sadat Shamim, a neurologist at Baylor University Medical Centre in Dallas, added: "We're getting more hard proof that this does change things, and it does reduce the risk."

Researchers say it appears black tea and green tea have similar beneficial effects and are effective because they contain cell protecting anti-oxidants., which are usually associated with fruit and vegetables and red wine.

"Right now, we believe that it's the antioxidants that are in the tea," Dr Shamim said.

More research is needed to determine exactly how tea affects the body, but Dr Shamim said doctors believe the compounds in tea may reduce damage to blood vessels.

Tea has several other advantages because it has no side effects, is inexpensive and is easily available.

The study's results were presented at the American Stroke Association International Conference in San Diego last week.

Prof Arab said the effect was found in tea made from the plant Camellia sinensis, not herbs.

Researchers speculate that the antioxidant epigallocatechin gallate or the amino acid Theatine in teas may be what helps.

Joanne Murphy, Medical Research Liaison Officer for The Stroke Association, said: "We have known for sometime that antioxidants found in certain food and drink can help in the prevention of stroke and this research certainly furthers this thought.

"However, excess caffeine intake is believed to contribute to high blood pressure, the single biggest risk factor for stroke.

"Therefore we recommend moderate consumption of tea as part of a health balance diet to help reduce the risk of stroke."

By Richard Alleyne, Science Correspondent

Telegraph.Co.UK

February 25, 2009