Green Tea and Cognitive Function.





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Consumer Data: Cognitive Function Green Tea
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Green tea has long been used in much of the world as a popular beverage and a respected medicinal agent. Early Chinese medical literature lists green tea as an agent to promote digestion, improve mental faculties, decrease flatulence and regulate body temperature. The earliest known record of use dates back to around 2700 B.C. Today, ceremonies, celebrations, relaxation time and ordinary meals usually consist of tea in most parts of the world, except where coffee has become the more popular beverage, like the United States.

Green tea has antioxidant properties. This means it has the ability to protect against oxidative damage to tissues and red blood cells. Green tea may also support cardiovascular health and may help reduce cholesterol levels, potentially assisting people in lowering their risk of atherosclerosis and other cardiovascular diseases.

The American Journal of Clinical Nutrition published a preliminary human study investigating the role of green tea intake and cognitive function. Conducted in 2002, this study involved over 1000 Japanese participants aged over 70 years. The participants administered a questionnaire regarding green tea intake. By using the Mini-Mental State Examination, cognitive function was measured. The results showed that those with higher intakes of green tea had a lower prevalence of cognitive impairment. These results were not seen with black or oolong teas. The authors concluded that, “higher consumption of green tea is associated with a lower prevalence of cognitive impairment in humans."1


1.Kuriyama S, et al. Green tea consumption and cognitive function: a cross-sectional study from the Tsurugaya Project. American Journal of Clinical Nutrition, Vol. 83, No. 2, 355-361, February 2006.