Beverage Plant Research: Green Tea Lowers the Risk of Heart Disease, Diabetes, and Dementia
Regular consumption of tea — especially green tea — may reduce the risk of cardiovascular disease, obesity, diabetes, and certain types of cancer, while also supporting brain health and slowing age-related muscle loss. These conclusions were reached by researchers from the Tea Research Institute of the Chinese Academy of Agricultural Sciences, led by Minchuan Yang and Li Zhou. The study was published in the journal Beverage Plant Research.
The authors analyzed data from laboratory experiments as well as human studies. The review focused on tea made from the plant Camellia sinensis — green, black, oolong, and white tea (herbal infusions were not included). The key biologically active compounds identified were polyphenols, primarily catechins, which have antioxidant and anti-inflammatory properties.
The strongest evidence was found for green tea. Observational studies show that people who regularly drink tea tend to have lower blood pressure, better cholesterol levels, and a reduced risk of cardiovascular disease, as well as a lower risk of premature death from any cause. Tea consumption has also been linked to better weight control: catechins may support metabolism and promote weight loss in people with obesity. In addition, tea intake is associated with improved glucose control, which is important for preventing type 2 diabetes.
A separate section of the review is devoted to healthy aging. According to several studies, older adults who drink tea frequently experience slower cognitive decline and have fewer biomarkers associated with Alzheimer’s disease. Tea polyphenols may also help reduce age-related muscle loss, supporting strength and mobility.
At the same time, the researchers warn that not all “tea products” are equally beneficial. Bottled teas and bubble tea often contain added sugar, sweeteners, and preservatives that can negate the health benefits. In addition, traces of pesticides, heavy metals, and microplastics are sometimes found in tea. For most people, this does not pose a serious risk, but potential effects should be considered with very high and long-term consumption.
Another limitation involves mineral absorption: tea may reduce the absorption of iron and calcium, which is particularly important for people with deficiencies or those following plant-based diets.
The authors recommend choosing traditionally brewed tea and limiting highly processed tea beverages. In their view, moderate tea consumption can be part of the prevention of cardiovascular disease, diabetes, and cancer, although further research is needed to clarify long-term effects and differences between tea varieties.
