Ceylon Green Tea helps lower the risk of stroke
A research study carried out by Dr. Ranil De Silva from the
Department of Anatomy, Faculty of Medical Sciences, University of Sri
Jayewardenepura and Prof. Y. Z. Zhu, Faculty of Medicine, National
University of Singapore (NUS), revealed that the active ingredient in
Ceylon Green Tea helps prevents stroke.
Stroke is one of the leading causes of death and long-time
disability. A stroke results from reduced blood supply and oxygen to the
brain.
In the study carried out by the two scientists, purified flavonoids
extracted from Ceylon Green Tea were analyzed for their antioxidant
scavenging properties, preventing cellular damage after cerebral
ischemia.
The tea used for the study was Ceylon Green Tea planted in Sri Lankan
highland areas. Liquid tea was freeze dried into powder according to the
standard procedure and the prepared solution was analyzed by High
Performance Liquid Chromatography (HPLC). The tea extracts showed a
significantly antioxidant effect.
'Previously, the health benefits of Green Tea in preventing diseases
like heart disease and cancer were attributed to its vitamins and
microelements, but more evidence is showing that these beneficial
effects are largely due to its antioxidant properties' states the
research paper.
'Since a certain degree of damage to brain cells during ischemic
stroke is due to the increased production of oxygen free radicals,
cerebral protection could be helped by the consumption of Ceylon Green
Tea actively as a form of prevention of stroke or antioxidant therapy
which could complement a regime of western drugs during treatment for
prevention of stroke' the research papers further states.
The therapeutic value of tea, the wonderfully refreshing beverage,
has been identified from time to time, but this study has resulted in
highlighting an aspect that is little known and tested that Ceylon Green
Tea can definitely contribute in helping to treat ischemic disease, or
stroke, with its debilitating aftermath that scar patients for life.
Considering that Black Tea is produced in significantly large volumes in
Sri Lanka, Dr Ranil de Silva intends conducting similar research in
collaboration with Prof. Y. Z. Zhu on Ceylon Black Tea which will
certainly be beneficial to the Industry in the light of consumers being
more and more health conscious which he trusts will be funded by the
stakeholders.
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