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Three cups of tea a day can cut diabetes risk by almost half

London, Sept 19 : Intake of at least three cups of tea every day can reduce the risk of diabetes by almost half, concludes a new study.


To reach the conclusion, researchers studied more than 40,000 people whose consumption was monitored for 10 years.

After analyses, boffins discovered that chemicals found in all types of tea cut the dangers of developing type 2Β­diabetes by 42 per cent. Drinking more than three cups did not reduce the risk any further, reports The Daily Express.

The study was carried out by a team of Dutch researchers from the University Medical Centre in Utrecht.

The team concluded: "Consumption of at least three cups of tea and/or coffee was associated with a lowered risk of type 2 diabetes. Blood pressure and intake of magnesium, potassium and caffeine did not explain these associations."

Instead, the beneficial effects in tea were probably explained by "flavonoid antioxidants" which are found in every cup.

Dr Carrie Ruxton, of Britain''s Tea Advisory Panel, said: "The study did not distinguish between black and green tea, but 95 per cent of tea drunk in the Netherlands is black tea, that is regular tea. The results remained the same even when the researchers accounted for other factors which might have influenced diabetes risk, such as body mass index, blood pressure, caffeine, dietary magnesium and potassium.

"This suggests that ingredients other than caffeine, magnesium and potassium (all found in tea) could be causing the beneficial effect. Likely candidates are the flavonoid antioxidants found in tea which are known to protect body cells from damage."
quote:
flavonoid antioxidants


Flavonoids: Antioxidant Activity and Health Benefits

What are flavonoids?

Flavonoids are polyphenols abundantly found in fruits, vegetables, and herbs (eg. tea, ginger root). Flavonoids are synthesized only in plants. They are a diverse group of phytochemicals, exceeding four thousand in number. From human nutrition perspective, flavonoids are important components of a healthy diet because of their antioxidant activity. Nevertheless, the antioxidant potency and specific effect of flavonoids in promoting human health varies depending on the flavonoid type (chemical, physical, and structural properties). Among the potent antioxidant flavonoid types are quercetin, catechins and xanthohumol. Flavonoid science is a research area rapidly gaining deeper insight on the health benefit and chemical property of flavonoids.

Flavonoids and Their Food Sources

Example of dietary flavonoid sources include:

Tea: Green, white or black tea are a rich source of flavonoids, especially flavonols (catechin, epicatechin, epigallocatechin, epicatechin gallate). Tea is a good source of quecertin.

Onions: The major flavonoid in onions is quercetin. Other flavonoids in onion are kaempferol and myricertin.

Honey: Depending on the flower type the bees feed on, honey contains myricertin, and quercetin.

Other dietary flavonoid sources are beans, spinach, buckwheat, strawberry, blueberry, rooibos plant. The concentration and composition of flavonoids in plants may vary depending on the growing condition, maturity, plant part, and variety.

Health Benefits of Flavonoids

Beneficial effects of flavonoids on human health are partly explained by their antioxidant activity. Because of the antioxidative property, it is suggested that flavonoids may delay or prevent the onset of diseases (such as cancer) induced by free radicals. They also inhibit low density lipoprotein (LDL) oxidation by free radicals. Flavonoids have been reported to have negative correlation with incidence of coronary heart disease. Furthermore, flavonoids have anti-bacterial, anti-viral, anti-tumor, anti-inflammatory, antiallergenic, and vasodilatory effect. They also inhibit platelet aggregation.

Thanks Imala

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FM

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