Australian researchers from Edith Cowan University in Western Australia studied over 800 women and found that a high level of flavonoids, found in tea, can prevent or slow the development of diseases such as stroke and diabetes, even when they are asymptomatic. Their findings confirm that tea can play a positive role in reducing the risk of cardiovascular diseases.
Dietitian Kim Pearson notes the clear scientific connection between tea consumption and the reduction of blood pressure. He recommends turning tea drinking into a relaxing ritual that can further reduce stress levels.
A separate study conducted by Chinese scientists also confirms the benefits of tea. Over an 11-year period, researchers studied 365,000 people aged 50 to 74 and concluded that the risk of stroke was 32% lower in people who drank up to three cups of tea per day. These results underscore the importance of tea as a potential factor in reducing the risk of serious illnesses.
