Labor in Your Cup: The benefits of Drinking and Serving Tea

According to Hodgson, J. M., & Croft, K. D. (2010), the two main types of tea are
green and black. Both green and black teas are rich dietary sources of flavonoids.
Available evidence suggests that regular tea consumption may reduce the risk of
cardiovascular disease. The cardiovascular health benefits of drinking tea are thought to
be largely due to flavonoids.
All types of tea contain essential compound called flavonoids. Flavonoid
chemicals are plant-derived molecules that can be found in various sections of the plant
in nature. Flavonoids is an important compound in a tea because it bring ample benefits
to the consumers. Flavonoids have been demonstrated in studies to play a crucial
function in the brain's enzyme and receptor systems, resulting in substantial impacts on
the central nervous system, such as preventing neurodegeneration associated with
Alzheimer's disease and Parkinson's disease. Moreover, in cross-sectional and
prospective population studies, tea consumption and consumption of flavonoids
contained in tea have been linked to a lower risk of cardiovascular disease.
In addition, Ruxton et al., (2015), Shen and Chyu, (2016), Hayat et al., (2015)
found out that drinking tea can have beneficial effects on physical health. It also have
favorable effects for the mental health said Einöther and Martens, (2013), Dietz and
Dekker, (2017.)
When up to six cups of tea are drunk daily, it helps to maintain adequate
hydration. Tea intake is linked to a lower incidence of type 2 diabetes, certain
malignancies, and good cognitive function. On the other hand, tea impacted a variety of
emotional and cognitive aspects, including response time, long- and short-term
memory, and distraction suppression.
References:
Hodgson, J. M., & Croft, K. D. (2010). Tea flavonoids and cardiovascular health.
Molecular aspects of medicine, 31(6), 495-502.
Panche, A. N., Diwan, A. D., & Chandra, S. R. (2016). Flavonoids: an overview. Journal
of nutritional science, 5.
Ruxton, C., Phillips, F., & Bond, T. (2015). Is tea a healthy source of hydration?
Nutrition Bulletin, 40(3), 166–176. doi:10.1111/nbu.12150