New research investigated the potential health benefits of compounds found in various plants, vegetables and fruits
Black tea may offer more than just a morning caffeine boost. Scientists now believe it could boast an array of benefits that enhance the prospects of ‘healthy ageing’.
A new study, led by researchers from Harvard, Queen’s University Belfast, and Edith Cowan University, delved into the role of ‘flavonoids’ in the long-term health of thousands of men and women. These compounds, found in several plants, vegetables and fruits, are believed to have potent antioxidant properties.
Using data spanning 24 years, the team tracked patterns between flavonoid intake and signs of ageing. Most notably, this encompassed incident frailty, impaired physical function, and poor mental health.
Analyses revealed that high consumption of black tea and other flavonoid-packed foods like berries, citrus fruits, and apples was linked to a slashed risk of unhealthy ageing and incidents of key health issues, like dementia. “The goal of medical research is not just to help people live longer but to ensure they stay healthy for as long as possible,” said co-author Dr Nicola Bondonno of ECU.
“We know from previous research that people who have a higher flavonoid intake tend to live longer, and they are also less likely to get any of the major chronic diseases such as dementia, diabetes or heart disease. Our research shows that people who consume more flavonoids tend to age better.”
The study’s data pool comprised 62,743 women and 23,687 men over 24 years old. Among them, women with the highest flavonoid intake had a 15% lower risk of frailty, a 12% lower risk of impaired physical function, and a 12% lower risk of poor mental health.
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Less significant associations were noted among men, though higher flavonoid consumption was still associated with a decline in poor mental health incidences. Amidst this, scientists suggested that drinking more tea while upping your intake of oranges and berries is probably a good thing.
“Flavonoids are well known for reducing oxidative stress and inflammation, supporting blood vessel health, and even helping to maintain skeletal muscle mass,” said senior author Professor Aedin Cassidy from Queen’s University Belfast.
“…All of which are important for preventing frailty and maintaining physical function and mental health as we age.” Interestingly, red wine is also lauded for its high flavonoid and ‘resveratrol’ content, with the latter describing another compound offering antioxidant properties.
With NHS England among various health bodies to warn of alcohol’s long-term dangers, including high blood pressure, liver disease, strokes and cancer, this may seem contradictory. Nevertheless, it’s thought that consuming the beverage in moderation may help with healthy ageing.
Current UK guidance advises drinking no more than 14 ‘units’ of alcohol per week, spread over three or more days. In context, that’s the same as six medium (175ml) glasses of wine, according to the NHS.
Dr Gareth Nye, a Biomedical Science lecturer at the University of Salford (@dr.gareth.nye), previously explained to the Mirror: “Red wine contains a chemical called resveratrol. It is a plant compound that has been suggested to have antioxidant properties. Antioxidants help protect cells from damage and in older people their ability to protect cells is diminished.
“Some studies have suggested that antioxidants can protect cells by reducing inflammation, which therefore can help people live longer. [Research has] also suggested resveratrol can lower blood pressure and control cholesterol by increasing HDL or ‘good’ cholesterol.
“But alcohol is not a requirement in the diet and the same impact can be had through intake of fruit and vegetables and the risks of damage from alcohol intake far exceed the potential benefits.”