In the recently popular costume drama "Meng Hua Lu", Liu Yifei's tea house proprietress performed a very amazing tea ceremony, and the tea ordering made the audience who are used to seeing coffee latte art both shocked and full of praise.

Beauty, Hanfu, tea.

In the recently popular costume drama "梦华鹿", Liu Yifeiplayed by the tea house proprietress performed a very amazing tea ceremony, and the tea ordering shocked the audience who were used to seeing coffee latte art Besides, he was full of praise. The ritual sense of drinking tea by people in the Song Dynasty added a new group of loyal fans to Chinese tea culture.

China is the hometown of tea. For many people, when it comes to tea, it is the flavor of China.

However, drinking tea is not only a unique culture with rich heritage, but the benefits of drinking tea in moderation to the body are also supported by a large amount of modern scientific evidence.

This time, Cheng Pengfei from Nankai Hospital of Tianjin Medical University and his colleagues analyzed data from about 720,000 people in China, Japan, South Korea and other countries and found that drinking more tea is associated with cerebral hemorrhage A 23% risk reduction was significantly associated. If you drink green tea, each additional cup of green tea consumed per day (120 mL/cup) is associated with a 6% reduction in the risk of cerebral hemorrhage.[1]. The

article was recently published in the journal Acta Neurologica Belgica.

Screenshot of the paper's home page

The benefits of drinking tea to the body, in addition to the verbal cultivation of sentiment and self-cultivation, the various phenolic substances in tea (tea polyphenols, catechol, etc.) have many biological properties , The many health benefits it brings are being unearthed by scientists.

Among them, tea polyphenols have been proven to have good effects on diabetes , cancer and cardiovascular diseases [2]. Catechin - the main phenolic substance in tea, also has lipid-lowering, antioxidant, antihypertensive and other effects[3]. In addition, green tea also contains a variety of antioxidants, such as vitamin C, vitamin E, and magnesium [4]. Studies have shown that these antioxidants are related to a reduced risk of stroke [5,6].

This time, Cheng Pengfei and his colleagues conducted a series of explorations into the correlation between tea drinking and the risk of cerebral hemorrhage.

They retrieved 1610 articles from Pubmed, Web of Knowledgemeta, Embase, and Scopus databases. After screening, 10 articles were finally included in the meta-analysis and , with a total of 721,827 participants, most of whom were from Asia (2 studies from the Swedish cohort, 4 studies from the Japanese cohort, and 1 study each from the Chinese, Korean, Australian, and Dutch cohorts). Median follow-up ranged from 5 to 13.6 years.

Preliminary analysis results show that Regardless of the type of tea consumed, drinking more tea is significantly associated with a 23% lower risk of cerebral hemorrhage compared with those who drink less tea (RR 0.77, 95% CI 0.66-0.89, P =0.001).

Specifically, different types of tea have different drinking effects.

Drinking green tea has the best effect. Drinking more green tea is associated with a 34% reduction in the risk of cerebral hemorrhage (RR 0.66, 95%CI 0.57-0.76, P0.001). The effect of mixed tea is limited. Drinking more mixed tea is associated with a 17% reduction in the risk of cerebral hemorrhage (RR 0.83, 95%C I 0.72–0.96, P=0.013).

However, in this study, no significant association was found between drinking more black tea, oolong tea, barley tea and the risk of cerebral hemorrhage (P=0.644; P=0.104; P=0.433).

In addition, the analysis showed that several risk factors for stroke, such as alcohol consumption, physical activity, and fruit and vegetable intake, may affect the relationship between tea drinking and cerebral hemorrhage. After all, tea drinkers are likely to do more physical activity and drink less or moderate amounts of alcohol than non-tea drinkers.

Drinking tea reduces the risk of cerebral hemorrhage, which is effective for both Asians and non-Asians.

Not only that, the researchers also conducted a dose-response relationship analysis.

A cup of tea is calculated as 120mL..

Regardless of the type, drinking one more cup of tea and three more cups of tea per day is significantly associated with a 2% and 5% reduction in the risk of cerebral hemorrhage respectively (RR 0.98, 95%CI 0.976-0.990, P0.001; RR= 0.95, 95% CI 0.93-0.97; P 0.001).

It will be different if you switch to green tea.

Drinking one more cup of green tea per day is associated with a 6% lower risk of cerebral hemorrhage (RR 0.94, 95% CI 0.92-0.97), Drinking three more cups of green tea per day is associated with a 16% lower risk of cerebral hemorrhage (RR 0.84, 95%CI 0.77-0.91).And in this study, more than half of the participants (67%) were able to drink at least one cup of green tea a day, and 41% drank 3 or more cups of green tea a day.

Come on, have another cup of tea

Overall, Cheng Pengfei and his colleagues conducted a meta-analysis of data on more than 720,000 people and found that drinking more tea can reduce the risk of cerebral hemorrhage, and green tea has the best effect. Drinking one more cup of tea per day (120mL/cup) is associated with a 2% lower risk of cerebral hemorrhage, and drinking one more cup of green tea per day is associated with a 6% lower risk of cerebral hemorrhage..

Tea has a different "life". Compared with green tea, the effect of black tea is not satisfactory, and there is no significant correlation with the risk of cerebral hemorrhage.

Researchers explained that this may be related to the catechol component in tea. The content of catechins in green tea is 80%-90%, while the content of catechins in black tea is greatly reduced, only 20%-30%[7]. It is worth noting that the baking and fermentation processes will cause the loss of catechins in green tea and the content will decrease [7].

Tea culture is still going on...

References:

[1]https://link.springer.com/article/10.1007/s13760-022-01973-6#author-information

[2]Khan N, Mukhtar H (2019) Tea polyphenols in promotion of human health. Nutrients 11(1):9

[3]Babu PV, Liu D (2008) Green tea catechins and cardiovascular health: an update. Curr Med Chem 15(18):1840–1850

[4]Vishnoi H, Bodla RB, Kant R (2018) Green tea (Camellia sinensis) and its antioxidant properties: a review. Int J Pharm Sci Res 9(5):1723–1736

[5]Cheng P, Wang L, Ning S et al (2018) Vitamin E intake and risk of stroke: a meta-analysis. Brit J Nutr 120(10):1181–1188

[6]Chen GC, Lu DB, Pang Z, Liu QF (2013) Vitamin C intake, circulating vitamin C and risk of stroke: a meta-analysis of prospective studies. J Am Heart Assoc 2(6):e000329

[7]Balentine DA, Wiseman SA, Bouwens LC (1997) The chemistry of tea favonoids. Crit Rev Food Sci Nutr 37(8):693–704

Author of this article丨Aidi Zhang