nterest in the numerous varieties of tea has been on the rise in
recent years, with the greatest focus on the leaf’s relatively high
concentration of polyphenols. These are naturally occurring compounds
which display strong antioxidant activity, also known as ORAC value.
Green tea contains, on average, 30 to 40 percent water-extractable
polyphenols, while black tea contains between 3 and 10 percent.
Nonetheless, consumption of brewed black tea has been shown in a recent
study to improve multiple heart health measures, including cholesterol
and triglyceride levels.
The study
recruited 87 people between 25 and 60 years of age to participate in
this randomized controlled clinical trial. Participants were randomly
assigned to consume either 200 ml (approximately seven fluid ounces) of
brewed black tea per day—using approximately nine grams of ground leaves
for the brewing—or the same volume of hot water over a 12-week period.
Results indicated that the consumption of black tea was linked to an
over 18 percent decrease in fasting blood glucose and a 36 percent
decrease in serum triglyceride levels. Additionally, the group consuming
black tea displayed a 17 percent decrease in LDL/HDL ratio, with an
accompanying tend towards increased HDL cholesterol levels, as compared
to the control group.
“Although the underlying biological mechanisms for these effects and
the exact role of phenolics warrant an extensive study, tea may provide
an important source of dietary antioxidants in many individuals.”, said
the researchers.
This new evidence, along with other recent studies involving the apparent benefits of caffeinated beverages,
is increasingly making the local Starbucks appear more and more like a
health food store. Until research suggests otherwise, the local baristas
had better be prepared for a booming business this summer.
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