Compounds in tea called flavonols appear to help protect people from stroke, according to a new meta-analysis from researchers in The Netherlands. They reviewed six population groups in The Netherlands, Finland and the United States, comprising a total of over 100,000 people, who were free of cardiovascular disease at the start. The participants were followed up for between six and 28 years, during which time there were 2155 cases of stroke, both fatal and non-fatal. The researchers attempted to correlate stroke risk with increased flavonol intake, of which tea is a major source. They found that increasing intake of flavonols is linked with a decrease of stroke risk of up to 20%. A similar study last year found that stroke risk was reduced by a higher intake of both black and green tea.

Commenting on the new study, experts at the Tea Advisory Panel said that there are other healthful compounds in tea, including catechins, which improve blood vessel function, and theanine which helps with brain function (and may be one reason why a cup of tea gives you a ‘lift’). Dr Sanjay Prasad who also advises heart and stroke charity CORDA said: ‘Several studies suggest that increased tea consumption is associated with reduced risk of cardiovascular disease, plus atherosclerosis and vascular events. This is all positive news, especially for those people who are at risk of stroke and, indeed, heart disease. Research has also found how increased tea consumption is associated with reduced carotid plaque too, so suggesting a protective effect of drinking three or more cups a day on carotid atherosclerosis. Further work is required to validate all these findings.

Source:

Hollman P et al Dietary flavonol intake may lower stroke risk in men and women Journal of Nutrition 2010,doi:10.3945/jn109.116632