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Green Tea May Reduce Your Risk of Stroke

A UCLA study published in the February 2009 issue of the journal Stroke found that drinking three or more cups of green or black tea daily may reduce your risk of stroke.

The researchers analyzed the results of nine studies designed to analyze the relationship between stroke occurrence and tea consumption in humans. The research included almost 200,000 participants from across the globe and recorded 4,378 instances of stroke.

The analysis indicated that people who drank three cups of tea per day had a 21 percent reduction in stroke risk compared to those who drank less than one cup per day. The researchers also found that individuals who drank six or more cups a day had a 42 percent decrease in stroke risk.

There are several types of tea, the most popular being green, black and more recently, white. All are from the same plant (Camellia sinensis) and vary only in the amount of oxidation they are exposed to during fermentation.

The various health properties of tea, which range from heart health to digestion, are often attributed to naturally occurring antioxidants in tea leaves called polyphenols.

White tea is said to contain the greatest percentage of polyphenols because it is not fermented or oxidized. Green tea is slightly oxidized and usually contains about 30% polyphenols while black tea, which is exposed to the most oxidation, contains between 2%-10%.
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