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esearchers who have focused on green tea because of its anti-oxidant
benefits are now reporting some interesting findings regarding black
tea.
It seems that the compounds contained in black tea (theaflavins
and thearubigens) do more than contribute to its dark color and
strong flavor. They also seem to provide some health benefits that
were originally attributed solely to green tea.
Linus Pauling Institute research associate Jane Higden cautions
that tea research is still in its early stages and there is no conclusive
evidence yet that “high intakes of tea are protective in humans.”
But a number of studies are worth noting. For example:
The Singapore Chinese Health Study of more than 63,000
men and women over a 12-year period found that drinking ordinary
black tea—as little as one cup in three days out of four—can
reduce the risk of developing Parkinson’s disease.
The Netherlands National Institute
of Public Health and the Environment found a correlation between
regular consumption of black tea and reduced risk of stroke. This
study looked at 552 men over a 15-year period. A separate study
led by Dr. Joseph Vita at Boston University’s School of Medicine
supported these findings.
A study of 3,000 adults in Saudi Arabia
(where dark tea is also favored) found that regular consumption
of black tea can reduce the risk of coronary heart disease.
See: About.com Keywords: Is black
tea healthier than green tea? 
—Adapted
from the Tufts University Health & Nutrition Letter
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