SL Green Tea helps lower stroke risk
Further study needs to be carried out on SL Black Tea also
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), has revealed that the active ingredient in Ceylon Green Tea helps prevents stroke.
Stroke is one of the leading causes of death and long-term 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 standard procedures and the prepared solution was analysed 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. There is, however, evidence that these beneficial effects are largely due to its antioxidant properties, ” states the research paper.
“A certain degree of damage to brain cells during ischemic stroke is caused by increased production of oxygen free radicals. Cerebral protection could be helped by the active consumption of Ceylon Green Tea as a form of prevention of stroke. Antioxidant therapy could complement a regime of western drugs during treatment for the prevention of stroke,” the research papers states.
The therapeutic value of tea, a wonderfully refreshing beverage, has been recognised 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 often 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.
Such a study will certainly be beneficial to the tea industry, especially as consumers are being more and more health conscious He hope that the study will be funded by the stakeholders in the tea industry.