In a previous article I wrote about the protective effect that wine, chocolate and tea had on cognitive decline in the elderly (here). These foods are thought to be beneficial for the brain because they contain high levels of plant polyphenols, particularly flavonoids, that may protect from aging by reducing oxidative stress. Further evidence that plant polyphenol reduce age related cognitive decline was published in a study in the American Journal of Clinical Nutrition in 20081. Here the researchers tested the ability of tea to prevent cognitive impairment in Chinese adults aged over 55 years. The researcher found that total tea intake was associated with a lower prevalence of cognitive impairment, independent of other risk factors. The effects they found were most evident for black tea and oolong tea because they are the predominant teas drunk in the area.
RdB
