Green tea can reduce stroke risk

The study by Curtin University of Technology (CUT) examined the green tea consumption of patients who had suffered a stroke in southern China.

Researchers looked at the amount of tea leaf consumed, how long the patients had been drinking green tea and how much they consumed per day, a CUT release said.

A significant decrease in ischemic stroke (when an artery to the brain is blocked) risk was observed for those who drank at least one cup of tea per week. The risk reduction was largest for those who drank one to two cups of green or oolong tea daily.

These findings were published in Stroke.

-IANS