A groundbreaking study has demonstrated that consuming tea may enhance the organization of different brain regions when compared to individuals who do not consume tea. By utilizing neuroimaging data, researchers unveiled the impact of tea consumption on brain structure.
The purpose of this study was to examine the effects of long-term tea consumption on the brain. A group of 36 healthy adults, with an average age of 71 years and mostly female, were divided into two groups: tea drinkers and non-tea drinkers. The tea drinking group had a history of consuming 4 to 6 cups of green, black, or oolong tea per week for approximately 25 years.
Research has indicated that tea has neuroprotective effects on Alzheimer’s disease. Building on this previous research, the researchers hypothesized that regular tea consumption would have positive effects on the brain’s organization and structure. They also predicted that tea drinking would reduce leftward asymmetry in structural connectivity and enhance connections in the Default Mode Network (DMN).
Through structural and functional imaging, the researchers analyzed the regional brain connectivity and overall brain organization of both groups. The goal was to understand how tea consumption affects the brain at both a local and global level. The study’s innovative approach diverged from previous tea studies, which predominantly relied on neuropsychological assessments instead of neuroimaging methods to investigate interregional connections in the brain.
The study’s results not only confirmed these hypotheses but also provided additional peer-reviewed evidence supporting the advantages of plant-based foods. When comparing neuropsychological and cognitive measures, the researchers found a significant difference between the tea-drinking and non-tea drinking groups in one of the 12 measures: the Block Design test.
There were no major distinctions observed in terms of functional network measures between the group of individuals who drink tea and those who do not. However, in the structural network, six regions located in the frontal cortex exhibited significant differences between the two groups. Additionally, the non-tea drinking group showed a greater degree of hemispheric asymmetry in the structural network.
Tea drinking enhances brain structure and connectivity, reducing asymmetry. It also strengthens connectivity within the Default Mode Network (DMN). These findings support the idea that tea has neuroprotective properties and can help prevent cognitive decline. Future research will focus on identifying the specific bioactive compounds in tea responsible for these benefits.
To view the original scientific study click below:
Habitual tea drinking modulates brain efficiency: evidence from brain connectivity evaluation
