The role of tea in reducing the risk of stroke

The role of tea in reducing the risk of stroke

A member of the Jihad University of South Khorasan Medicinal Plants Research Complex said: Some studies on humans show that catechins in tea are associated with a reduced risk of stroke and reduce the risk of some heart diseases.

Mehdi Ebrahimi said: Tea is a beverage that is prepared from the fermented leaves of the tea plant.

He added: Tea leaves, depending on the amount of fermentation that takes place on it, in different colors such as green tea (without fermentation), red (very slightly fermented), oolong (moderately fermented) and black tea (completely Fermented) is supplied.

A member of the Jihad University of South Khorasan Medicinal Plants Research Complex stated: All types of tea contain caffeine, which is traditionally used to take advantage of the mild effects it has on stimulating the central nervous system.

Ebrahimi said that tea can be used as a spice in recipes, adding: Scientific studies have shown that tea flavonoids and their derivatives are effective in combating chronic diseases.

A member of the Medicinal Plants Research Complex said that consuming green tea has beneficial effects on the heart and arteries, and in addition may have antioxidant, anti-hypertensive, anti-inflammatory, anti-cell proliferation, anti-blood clotting and anti-fat properties.

Ebrahimi added: Some studies on humans show that catechins in tea are associated with a reduced risk of stroke and reduce the risk of some heart diseases.

Tea contains a relatively high amount of tannin, which has chemical protective properties and can bind to bile acids, he said.

A member of the Medicinal Plants Research Complex said that tannins also prevent the absorption of iron and can have a significant effect on iron status in adults. For this reason, tea should be avoided with food and at least one hour after eating, he said. To prevent impaired iron absorption.