Although it has lost popularity among millennials who prefer coffee, scientists believe that consuming tea could extend one’s life.
Three cups of tea per day may be sufficient to delay biological aging, according to one study.
Chinese researchers hypothesize that the evident anti-aging properties of coffee may be due to potent compounds concealed within the beverage.
Long-standing research has demonstrated that black tea is abundant in compounds associated with enhanced cardiovascular, gastrointestinal, and cerebral well-being.
Additionally, animal studies have indicated that flavonoids, a compound abundant in tea, might increase the lifespan of worms, flies, and rodents.
Data were analyzed by specialists from Sichuan University in Chengdu, China, pertaining to 5,998 Britons aged 37 to 73 and 7,931 Chinese citizens aged 30 to 79.
The participants were questioned regarding their daily tea consumption patterns, which encompassed the variety of tea ingested (e.g., oolong, black, yellow, or green), as well as the average number of containers consumed.
The researchers subsequently computed the biological ages of the participants. This was done by comparing biomarkers of aging, such as body fat percentage, blood pressure, and cholesterol.
The consumption of tea “exhibited” patterns that indicated a deceleration in biological aging, according to researchers.
Tea’s Anti-Aging Effects Revealed
These individuals were “more likely” to be male, to be alcohol consumers, and to consume a healthier diet.
Additionally, their incidence of insomnia and anxiety symptoms was diminished.
The scientists stated in The Lancet Regional Health – Western Pacific, “According to the exposure-response relationship, the most pronounced anti-aging benefits may result from daily consumption of six to eight grams of tea leaves or three cups of tea.
“Consistent tea drinkers exhibited the most pronounced anti-aging benefits from moderate tea consumption,” they continued.
Individuals who ceased consuming tea exhibited a “greater increase” in the acceleration of biological aging.
They noted that the primary bioactive compounds in tea, polyphenols, “have been reported to modulate gut microbiota, which may have a significant impact on regulating age-related changes in metabolism, immunity, and cognitive function.”
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Although the researchers did not investigate the impact of specific varieties of tea on biological aging, no “substantial differences” were found between tea consumers in China and the United Kingdom, where black tea and green tea are predominant, respectively.
Additionally, it made no difference whether they preferred their tea extremely hot or cooled.
However, they also admitted that the dimensions of the tea vessels utilized by the participants needed to be documented.
As this was merely an observational study, it is impossible to establish that tea consumption slowed biological aging.
A total of 100 million cups are consumed daily in the United Kingdom. However, in recent years, demand has decreased, particularly among young people, despite the ever-increasing demand for coffee.
