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Black tea, but not green tea may cut Parkinson's disease risk 2-22-08
Earlier studies have suggested
drinking green tea may reduce risk of Parkinson’s disease. A new study suggests
drinking black tea, but not green tea may cut the risk of Parkinson's disease.
The study led by Lois C. Tan at National Neuroscience Institute in Singapore and
colleagues from within the organization and others showed drinking at least 23
cups of black tea a month may slash the risk of Parkinson's disease by 71 per
cent.
The study of 63,257 Chinese men and women in Singapore examined the association
between tea drinking and risk of Parkinson's disease. Participants were surveyed
for their tea drinking habits when entering the study.
Fifty-seven incident cases of Parkinson's disease were recorded between 1993 and
2005.
No impact of green tea on the risk was observed although caffeine was associated
with a 45 percent reduction in the risk. The benefits of black tea were not
affected by caffeine content.
The researchers wrote in their report "Ingredients of black tea other than
caffeine appear to be responsible for the beverage's inverse association with
Parkinson's disease."
Also, diet was not found to have any impact on the risk.
The results were published in published in the Dec. 200, 2007 issue of the
American Journal of Epidemiology.
One animal model study suggested green tea polyphenols protect dopamine neurons
in a dose-dependent manner. It was also found that the effect was mediated by
inhibition of the ROS-NO pathway which may contribute to cell death in
Parkinson's.