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Study Finds Daily Consumption Of Tea May Protect The Elderly From Cognitive Decline

Study Finds Daily Consumption Of Tea May Protect The Elderly From Cognitive Decline
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Tea is one of the most popular beverages in the world. In 2016, Americans consumed more than 3.8 billion gallons [1] of tea, with black tea being a favorite. This is good news – due to the numerous possible health benefits of tea consumption, which have been well researched.

Recent data from a Singaporean human trial has reaffirmed the role of tea drinking in reducing the risk of cognitive decline in older persons.

Led by Feng Lei, an assistant professor at the National University of Singapore’s Yong Loo Lin School of Medicine, the study focused on 957 Chinese seniors aged 55 years or older. Lei and his team discovered that the neuroprotective role of daily consumption of tea is not a bailiwick of one tea variety and is not limited to one race. They published the research outcomes [2] in The Journal of Nutrition, Health, & Aging.

The research team noted that drinking “real tea” – tea that is brewed from the leaves of Camellia sinensis, such as green, black (Earl Grey, English Breakfast, Assam, etc) or oolong, reduces a person’s risk of developing neurocognitive disorders later in life. The authors gathered information on the participants’ tea drinking habits, lifestyles, medical conditions, and physical and social activities. They attributed the neuroprotective effect of brewed tea to a combination of bioactive compounds which have anti-inflammatory and antioxidant properties that protect the brain from vascular damage and neurodegeneration.

The neuroprotective cognitive effects of tea have been widely explored by scientists: A study that first appeared in The American Journal of Clinical Nutrition [3] confirmed the association between regular tea consumption and lower risks of cognitive impairment and decline. A Japanese study [4] determined the link between consumption of green tea and reduced risk of dementia or mild cognitive impairment. A Chinese study [5] also presented evidence on the relationship between tea consumption and reduced cognitive impairment.

Cognitive disorders refer to mental health issues that affect learning, memory, perception, and problem-solving. The most common types of cognitive disorder include amnesia, dementia, and delirium. Data from the World Health Organization [6] estimate that around 47.5 million people are living with dementia which is a major neurocognitive disorder. This medical condition registers 7.7 million new cases every year. The main risk factors linked to dementia include advancing age and family history of dementia. By 2050, the number of people with dementia is expected to reach 135.5 million.

As of this writing, there are no medications [7] approved by the U.S. Food and Drug Administration to treat the onset of mild cognitive impairment (MCI), which likely leads to Alzheimer’s disease or other dementias. However, there are coping strategies that may help delay or prevent the progression of MCI to dementia.

As posited by Lei’s team, drinking tea is a simple and inexpensive measure which may protect yourself from cognitive decline. Regular exercise [8] is another way to combat MCI since it benefits your blood vessels – including those that nourish your brain. Having a diet rich in flavonols and omega-3 fatty acids [9][10] could also reduce the risk of dementia.

References:

[1] Tea Association of the U.S.A. Inc. Tea Fact Sheet – 2016-2017 http://www.teausa.com/14655/tea-fact-sheet

[2] Feng L et al. 2016. Tea consumption reduces the incidence of neurocognitive disorders: Findings from the Singapore longitudinal aging study https://link.springer.com/article/10.1007%2Fs12603-016-0687-0

[3] Ng TP et al. 2008. Tea consumption and cognitive impairment and decline in older Chinese adults https://www.ncbi.nlm.nih.gov/pubmed/18614745

[4] Noguchi-Shinohara M et al. 2014. PLoS One. Consumption of Green Tea, but Not Black Tea or Coffee, Is Associated with Reduced Risk of Cognitive Decline http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0096013

[5] Shen W et al. 2015. PLoS One. Tea Consumption and Cognitive Impairment: A Cross-Sectional Study among Chinese Elderly https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4567322/

[6] World Health Organization. Dementia Fact Sheet http://www.who.int/mediacentre/factsheets/fs362/en/

[7] Alzheimer’s Association. Mild Cognitive Impairment http://www.alz.org/dementia/mild-cognitive-impairment-mci.asp

[8] Geda YE et al. 2010. Archives of Neurology. Physical Exercise and Mild Cognitive Impairment: A Population-Based Study https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2919839/

[9] P.J. Smith and J.A. Blumenthal. 2016. The Journal of Prevention of Alzheimer’s Disease https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4758517/

[10] Colin R. Martin and Victor Preedy. Diet and Nutrition in Dementia and Cognitive Decline http://www.sciencedirect.com/science/book/9780124078246

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Broccoli Extract Shows Promise For Type 2 Diabetes

Broccoli Extract Shows Promise For Type 2 Diabetes
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Type 2 Diabetes is a global epidemic affecting over 422 million people worldwide. With numerous complications ranging from blindness, kidney failure, stroke, and amputations, it is more than a blood sugar problem. [1] Given such grave implications, the search for a more effective, safe, and affordable treatment has never been more in need of urgency.

Surprisingly, the search for the latest development in diabetes treatments may find its answer within the humble vegetable, the broccoli.

In a human trial study published in the journal Science Translational Medicine, researchers discovered that concentrated broccoli sprout extract may help patients with type 2 diabetes control their blood sugar levels. For 12 weeks, 97 type-2 diabetic participants were given broccoli sprout extracts and then monitored for changes in blood glucose levels. After the specified period, it was clear to the researchers that the extract was exerting a favorable effect. The obese participants showed a 10 percent decrease in fasting blood sugar levels compared to the control group. The exact reason why it seems to work better for those patients who are obese is not yet clear. Although 10 percent may seem like a small reduction, it is a significant improvement considering the fact that for every 1 percent decrease reduces the risk of eye, nerve, and kidney damage by 40 percent. [2]

The researchers attributed this effect to a compound found in broccoli called sulforaphane. Sulforaphane had already been found to exert a hypoglycemic effect in animal models by blocking liver cells from producing glucose. This, in theory, explains the observed effect in the human study. [3]

Despite these promising results, researchers are quick to point out that the research work has a long way to go. The test subject is small and the trial period is short. Still, they remain optimistic and are looking forward to doing more tests. But that needn’t stop you: Broccoli, noted for numerous other health benefits, is a wonderful addition to the diet. Steam lightly with a small amount of butter and you have an excellent, nutritious side dish that may also have remarkable healing qualities.

References:

[1] Diabetes http://www.who.int/mediacentre/factsheets/fs312/en/

[2] Diabetes HbA1c https://www.hrsa.gov/quality/toolbox/measures/diabetes/

[3] Sulforaphane reduces hepatic glucose production and improves glucose control in patients with type 2 diabetes (2017) http://stm.sciencemag.org/content/9/394/eaah4477

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Pixabay.com (PD)

FREE BOOK: 100 Science-Supported Ways To Reduce Your Risk Of Cancer (over 400 scientific references included!)

100 Science-Supported Ways To Reduce Your Risks Of Cancer
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References:

[1] Cancer Facts And Figures – cancer.org (2018) https://www.cancer.org/content/dam/cancer-org/research/cancer-facts-and-statistics/annual-cancer-facts-and-figures/2018/cancer-facts-and-figures-2018.pdf

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100 Science-Supported Ways To Reduce Your Risks Of Cancer
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