The effect of black tea on human cognitive performance in a cognitive test battery

Rizwan, Ashfique; Zinchenko, Artyom; Özdem, Ceyona; Rana, Md. Sohel; Al-Amin, Md.

doi:10.1186/s40816-017-0049-4

Cited by 7 publications

(3 citation statements)

References 51 publications

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“…Further caffeine consumption can improve vigilance performance and reaction time [45]. Functional magnetic resonance imaging (fMRI) has been used to look at the effects of caffeine on cognition [46]. One study reported that caffeine alters neuronal activity in the dorsolateral prefrontal cortex (DLPFC) during working memory tasks [47].…”

Section: Discussionmentioning

confidence: 99%

Impact of Tea and Coffee Consumption on Cognitive Performance: An fNIRS and EDA Study

et al. 2020

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Coffee and tea are two of the most popular beverages in the world and have been consumed for more than a thousand years. They have become an integral part of the day for many consumers and may aid not only increased social interactions but also productivity. However, there is no conclusive evidence of their comparative effect on cognitive ability. This study investigated the impact of tea and coffee products on cognitive performance in typical office work-related tasks using brain, body, and behavioral measures. In a controlled multi-day study, we explored the effects of both traditional and cognition-enhancing hot beverages through task performance and self-reported measures. A total of 120 participants completed three work-related tasks from different cognitive domains and consumed either a traditional or cognition-enhancing hot beverage. During the study, we measured brain activity in the prefrontal cortex using functional near-infrared spectroscopy (fNIRS) as well as arousal from skin conductance through electrodermal activity (EDA) while participants completed cognitive tasks and consumed the beverages. Neural efficiency was used to evaluate cognitive performance in the tasks. Neural efficiency was calculated from a composite score of behavioral efficiency and cognitive effort, and emotional arousal was estimated from EDA activity. Results indicated that for different cognitive domains, the enhanced hot beverages showed improved neural efficiency over that of a traditional hot beverage. This is the first study to assess the impact of both traditional and cognition-enhancing drinks using a multimodal approach for workplace-related assignments.

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Section: Discussionmentioning

confidence: 99%

Impact of Tea and Coffee Consumption on Cognitive Performance: An fNIRS and EDA Study

et al. 2020

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“…This suggests that characteristic oxidized polyphenols (e.g., thearubigins and theaflavins) in black tea may have a distinct effect. However, regular consumption of black or green tea have both been shown to reduce the risk of neurocognitive disorders 46 errors, and speed up performance of subjects in a variety of cognitive tasks compared to consumption of a water control 52 , although the study did not differentiate if the effects were due to caffeine or tea polyphenol content.…”

Section: Tea and Brain Healthmentioning

confidence: 93%

Potential Health Effects of Tea

Haufe

Ferruzzi

et al. 2018

Nutr Today

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Brewed tea (from the Camellia sinensis plant) is the second most commonly consumed beverage in the world, and its consumption has been associated with several human health benefits. Tea polyphenols are absorbed in the intestine following consumption and metabolized by both human and microbial systems to yield a mixture of complex metabolites that can be found in circulation and throughout the body. Identification of tea phenolic constituents and their metabolites has served to strengthen the association between tea consumption and specific health benefits, as well as to measure potential differences between tea product forms. The current state of research suggests that long-term consumption of tea and tea polyphenols may provide distinct health benefits, with the strongest associations being the promotion of cardiovascular health, as well as antidiabetic and antiobesity effects. However, much regarding tea and health remains to be discovered. This includes development of a better understanding of the role of abundant oxidized polyphenol forms in oolong and black tea, whose bioavailability and specific role in health benefits remain unknown. This technical summary focuses on tea polyphenol bioaccessibility/bioavailability, discusses potential bioactivity, and highlights studies that link tea consumption and health.

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“…Black tea (Camellia sinensis L.) is the most consumed kind of tea worldwide . A series of studies have reported the antiaging role of black tea. − Theaflavins (TFs) are a mixture of four major ingredients formed from enzymatic oxidation of various catechins in the process of fermentation during the manufacture of black tea: theaflavin (TF1), theaflavin-3-gallate (TF2A), theaflavin-3′-gallate (TF2B), and theaflavin-3,3′-digallate (TF3) . Even though TFs are in low content and usually account for 0.3–2% of the dry mass of black tea leaves, they are responsible for the positive qualities of tea, such as the characteristic reddish color and astringency.…”

Section: Introductionmentioning

confidence: 99%

Theaflavins in Black Tea Mitigate Aging-Associated Cognitive Dysfunction via the Microbiota–Gut–Brain Axis

Zhang

Xiao

et al. 2023

J. Agric. Food Chem.

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Aging-associated cognitive dysfunction has a great influence on the lifespan and healthspan of the elderly. Theaflavins (TFs), a mixture of ingredients formed from enzymatic oxidation of catechins during the manufacture of tea, have a positive contribution to the qualities and antiaging activities of black tea. However, the role of TFs in mitigating aging-induced cognitive dysfunction and the underlying mechanism remains largely unknown. Here, we find that TFs effectively improve behavioral impairment via the microbiota–gut–brain axis: TFs maintain gut homeostasis by improving antioxidant ability, strengthening the immune response, increasing the expression of tight junction proteins, restructuring the gut microbiota, and altering core microbiota metabolites, i.e., short-chain fatty acids and essential amino acids (SCFAs and AAs), and upregulating brain neurotrophic factors. Removing the gut microbiota with antibiotics partly abolishes the neuroprotective effects of TFs. Besides, correlation analysis indicates that the decrease in gut microbiota, such as Bacteroidetes and Lachnospiraceae, and the increase in microbiota metabolites’ levels are positively correlated with behavioral improvements. Taken together, our findings reveal a potential role of TFs in mitigating aging-driven cognitive dysfunction via the microbiota–gut–brain axis. The intake of TFs can be translated into a novel dietary intervention approach against aging-induced cognitive decline.

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The effect of black tea on human cognitive performance in a cognitive test battery

Cited by 7 publications

References 51 publications

Impact of Tea and Coffee Consumption on Cognitive Performance: An fNIRS and EDA Study

Impact of Tea and Coffee Consumption on Cognitive Performance: An fNIRS and EDA Study

Potential Health Effects of Tea

Theaflavins in Black Tea Mitigate Aging-Associated Cognitive Dysfunction via the Microbiota–Gut–Brain Axis

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