Individuals who include tea in their daily dietary regimen may be less likely to suffer from memory problems later on in life, according to a study presented at this years Alzheimers Associations International Conference.
Over the course of 14 years, a team of researchers from the University of California in Los Angeles (UCLA) examined the amount of coffee and tea consumed by more than 4,800 people aged 65 years or older. The investigators then compared consumption to each participants cognitive function.
The results of the study showed that individuals who drank tea every day were 17 percent to 37 percent less likely to develop memory problems. However, researchers found that those who consumed the largest amount of coffee had a decreased memory decline of up to 20 percent.
Lenore Arab, professor in the department of medicine and department of biological chemistry at UCLA, stated that these findings suggest “a potential neuroprotective effect of tea consumption against cognitive decline.” She added that “the effect may be related to some other component in tea, such as flavonoids or perhaps theanine, however more research is required before a link can be confirmed.”
In addition to drinking tea, which is a high source of antioxidants, consuming foods and beverages that are enriched with these nutrients can also prevent memory problems. According to the United States Department of Agriculture, eating blueberries, cherries, strawberries and other fruits can help protect cognitive function.