Coffee and tea are among the world’s most popular beverages, with black tea being the most sought-after selection of the later, accounting for 78% of most tea production and consumption. As the two provide similar health advantages, they involve some differences. This article compares coffee and black tea to assist you determine which one to select.
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Caffeine may be the most studied and consumed stimulant in the world. Within many common drinks, including coffee and tea, it’s known for both its beneficial and undesireable effects on human health.
As the caffeine content may differ based on brewing time, meal, or preparation technique, coffee can simply pack twice the caffeine as the same serving of tea.
The quantity of caffeine considered safe for human consumption is 400 mg each day. One 8-ounce cup (240 ml) of brewed coffee contains typically 95 mg of caffeine, weighed against 47 mg in the same serving of black tea.
Though scientists have primarily centered on coffee when researching the results of caffeine, both drinks – despite containing differing levels of this substance – can offer its associated health advantages.
Caffeine intake may lessen your threat of certain chronic diseases and improve athletic performance, mood, and mental alertness.
Caffeine works as a robust stimulant for your central nervous system, which explains why it’s considered a performance-enhancing substance in sports.
One overview of 40 studies determined that caffeine intake improved endurance exercise outcomes by 12%, weighed against a placebo.
As for caffeine’s influence on mental alertness, research demonstrates it improves performance in both simple and complex tasks.
A report in 48 individuals who were given a glass or two containing either 75 or 150 mg of caffeine revealed improvements in reaction times, memory, and information processing, weighed against the control group.
Other studies indicate that caffeine may reduce type 2 diabetes risk by improving insulin sensitivity.
An assessment of 9 studies in 193,473 people showed that regularly drinking coffee significantly lowered the chance of type 2 diabetes.
What’s more, moderate caffeine intake has been connected with protective effects against dementia, Alzheimer’s disease, metabolic syndrome, and nonalcoholic fatty liver disease
Rich in antioxidants
Antioxidants protect the body against free radical damage, which might assist in preventing the development of certain chronic diseases.
Both tea and coffee contain antioxidants, primarily polyphenols, which donate to their characteristic flavor and health-promoting properties.
Many sets of polyphenols can be found in tea and coffee.
Theaflavins, thearubigins, and catechins will be the primary ones in black tea, while coffee is usually abundant with flavonoids and chlorogenic acid (CGA).
A recently available test-tube study found that theaflavins and thearubigins inhibited the growth of lung and cancer of the colon cells and ultimately killed them.
Studies in leukemia cells revealed similar results, suggesting that black tea may have cancer-protective properties, though more research is necessary.
However, test-tube studies on coffee’s anticancer properties have discovered that its CGA content acts as a potent inhibitor of cancer cell growth, avoiding gastrointestinal and liver cancer.
Long-term studies in humans and additional research which has analyzed larger pools of evidence show that coffee and tea could also drive back other kinds of cancers, such as for example breast, colon, bladder, and rectum cancer.
Apart from their antioxidant actions, polyphenols have already been linked to a lower life expectancy rate of cardiovascular disease.
They donate to heart health via various blood-vessel-protective mechanisms, including:
- Vasodilating factor. They enhance blood vessel relaxation, which helps in cases of high blood circulation pressure.
- Anti-angiogenic effect. They block the forming of new arteries that may feed cancer cells.
- Anti-atherogenic effect. They prevent plaque formation in arteries, lowering coronary attack and stroke risk.
A 10-year research in 74,961 healthy people determined that drinking 4 cups (960 ml) or even more of black tea each day was connected with a 21% lower threat of stroke, compared with nondrinkers.
Another 10-year research in 34,670 healthy women showed that drinking 5 cups (1.2 liters) or even more of coffee each day lowered the chance of stroke by 23%, weighed against nondrinkers