Drinking at least three cups of green or black tea a day can significantly reduce the risk of stroke, a research study by UCLA scientists found. Individuals consuming equal or more than 3 cups of tea per day had a 21% lower risk of stroke than those consuming more 1 cup per day.
In general, stroke is accompanied by severe physical disabilities and other health problems in addition to disease burden. Risk factors for stroke include age, family history, race, gender, transient ischemic attack history, a history of cardiac arrest, hypertension, smoking, drinking, diabetes, arterial disease, atrial fibrillation, heart disease, sickle cell disease, hyperlipidemia, poor diet, lack of physical activity, obesity, drug use, stress, and geographic location.
Research conducted at the University of North Carolina, showed a moderately protective effect of tea consumption in the case of myocardial infarction. The mechanism may relate to bioactive compounds found in tea, which exert anti-arteriosclerotic, anti-oxidative and anti-inflammatory effects.
Black tea may help reduce the risk of stroke
