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Apr 17, 2013

Black Tea Linked to Lower Blood Pressure

Initial clinical tests reported in an online article dated 3 April 2013 in the American Journal of Clinical Nutrition conclusively link the consumption of black tea to lower blood pressure rates.  More investigation is need on how much tea needs to be consumed and the exact rates of blood pressure variation.  

This study was conducted by researchers at the University of Western Australia (Perth, Australia), Flinders University (Adelaide, Australia), Unilever Research & Development (R&D, the Netherlands), Russian Cardiology Research Center (Moscow, Russia) and the BakerIDI Heart and Diabetes Institute (Melbourne, Australia).

This article will be available in the printed version of American Journal of Clinical Nutrition, May 2013.

For more see:  

Richard Draijer, Elena Lukoshkova, and Geoffrey A Head.  "Black tea lowers the rate of blood pressure variation: a randomized controlled trial" American Journal of Clinical Nutrition. 3 April 2013.

About Margaret

CEO and Curator (The Food Museum) | Managing Director and Chief Editor (GR2 Global LLC) | Educator (UCLA PhD) | Researching and writing on global food issues, nutrition and health, sustainability, history (preservation), conservation (natural resources), and design.
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