Study: Tea Consumption Lowers Risk of Depression April 16 2015, 0 Comments
A new study just published in the Australian & New Zealand Journal of Psychiatry found that higher consumption of tea was associated with reduced risk of depression.
The Study is called: "Tea consumption and the risk of depression: A meta-analysis of observational studies.”
A systematic meta-analysis of publications that reported on tea and the risk for depression, this was an important and highly significant scientific effort. Eleven separate studies were reviewed, with a sum of 22,817 participants and 4,743 case of depression. Here are some of the highlights
- Higher consumption of tea was associated with reduced risk of depression;
- Tea polyphenols, particularly catechins, which readily enter the brain, may prevent the development of depression;
- These protective polyphenols are well known for their antioxidant properties;
- Additionally, one of tea’s major catechins, epigalloca-techin-3-gallate (EGCG), has been shown in animal studies to enhance brain concentrations of the key neurotransmitter, dopamine.
Notably, ancient tradition may have been implicitly aware of these benefits: tea is the second most frequently consumed beverage in the world, after water. Given its potential brain protective, antioxidant, and antidepressant activities, it might be time to add more tea to your diet.
Dong X, Yang C, Cao S, Gan Y, Sun H, Gong Y, Yang H, Yin X, Lu Z. Aust N Z J Psychiatry. 2015 Apr;49(4):334-45.