Tea may reduce the risk of stroke

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Tea may reduce the risk of stroke Scientists have found that both green and black tea may be useful in preventing serious cardiovascular events.

The research conducted at UCLA suggests that drinking at least three cups of tea each day can reduce the risk of stroke by 21 percent. And three more cups reduce it by a further 21 percent.

"That’s why these findings are so exciting," says lead author Lenore Arab, a professor of medicine at the David Geffen School of Medicine at UCLA. "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."

She adds that although scientists are not sure which compounds in tea are responsible for this effect, they suspect that either the antioxidant epigallocatechin gallate (EGCG) or the amino acid theanine may do that.

This effect was found in tea made from the plant Camellia sinensis, not from herbal teas.

The study results were published in the online edition of Stroke: Journal of the American Heart Association. They were also presented at the American Heart Association’s annual International Stroke Conference in San Diego on February 19.
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