Three cups of tea a day could slow down ageing, hints new research

Numerous studies conducted by specialists from diverse parts of the globe underscore the health attributes of tea. The evidence portrays that this popular beverage can positively influence our central nervous system and cardiovascular system, enhance concentration, diminish fatigue, and even decrease cholesterol levels.

In the most recent study, the findings, published in the journal 'The Lancet Regional Health – Western Pacific', specialists from Sichuan University in Chengdu, China, indicate that consuming three cups of tea daily can slow down the biological ageing process, and even affect our life's length. As the researchers elucidate, this is linked to the fact that tea is rich in bioactive substances, including polyphenols. These organic chemical compounds possess antioxidant and anti-inflammatory properties, among others.

Moreover, preliminary animal studies hint that flavonoids, a type of polyphenol, may prolong the expected lifespan of worms, flies, and even mice. The researchers stress, however, that so far, there is a dearth of relevant research confirming the hypothesis that tea drinking can decelerate the biological aging process in humans.

During the analysis, the researchers analyzed data from two groups. The first group comprised 5,998 British participants aged between 37 and 73 years old. The second included 7,931 Chinese participants aged between 30 and 79 years old. Each participant was asked to detail their dietary habits. Researchers enquired them about the type of tea consumed (black, white, green), and also the average number of cups of the beverage drunk each day.

As they highlight in 'The Lancet Regional Health – Western Pacific', the analysis' results suggest that consuming approximately three cups of tea or 5.7 to 7.9 grams of tea leaves daily may yield the most noticeable anti-ageing benefits. It is also worth noting that the scientists did not identify significant differences between the effects of black or green tea consumption. They also observed that the beverage's temperature did not impact the results.

However, the American journal New Scientist highlights that the researchers acknowledged limitations in their study. These mainly included variables such as the varying size of tea cups used by the participants or their reliability in providing information about their tea consumption. The journal also reminds readers that the study was observational; hence it cannot definitively infer that 'drinking tea directly slows down biological ageing'. More advanced studies are required to conclusively affirm this.