Drinking tea regularly could lower the risk of cognitive decline among the elderly by half, and among those genetically inclined to develop Alzheimer’s disease by up to 86 per cent, according to a study led by Dr Feng Lei from NUS Medicine’s Department of Psychological Medicine.
It does not matter what type of tea it is – green, black, or oolong – as long as the beverage is brewed from tea leaves, and the amount needed is just 200ml, which is equivalent to a cup of tea from the average coffeeshop. Dr Feng discovered that the long-term benefit of tea consumption comes from the bioactive compounds in tea leaves, such as catechins and theaflavins.
Published in 2016, the research studied 957 Chinese seniors aged 55 and above over a few years.
Dementia affects an estimated one in 10 people aged over 60 in Singapore, where the population of people aged 65 and above is expected to double to 900,000 by 2030.
Read more at NUS Highlights.
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