How a humble cuppa could help us to live longer
An antioxidant found in tea and coffee extended the life of a worm that ages like humans by 25 per cent, say Chinese scientists
The health benefits of drinking tea and coffee – quite apart from the stimulating boost craved by many thanks to the presence of caffeine – also include prolonging life, Chinese scientists have found.
Both drinks are rich in a safe, non-addictive natural compound that even in modest dosages has been found to increase the age of worms up to the human equivalent of 175 years, says a new study by university researchers.
They said they hoped their findings, published in the latest issue of The Journals of Gerontology: Series A – a peer-reviewed publication run by the Gerontological Society of America – would form the basis for developing drugs that could be used to influence the ageing process.
The chemical found in tea and coffee, called chlorogenic acid (CGA) – also found in prunes, potatoes and aubergines – is an antioxidant that takes its name from the Greek word “chlorogenic”, meaning “give rise to light green”.
CGA, which acts as an intermediator in the process of plant biosynthesis, produces a green colour when exposed to the air.