With recent rumours about the anti-viral properties of tea in the fight against COVID-19, as titans of industry, we at Unicom decided to put the rumours to rest.

The Tea Research Institute of Sri Lanka (TRI) and global studies of tea in the fight against COVID-19

The TRI recently released a scientific paper under the theme: ‘Anti-viral’ properties of tea – black tea may become the unique brew of choice with no side effects to fight against Corona Virus”. The paper concluded that with Sri Lankans consuming three [03] to four [04] cups of Ceylon Black Tea, in addition to continued hygiene practices and social distancing has contributed to the relatively controlled incidence of infected patients with coronavirus.

Several studies undertaken globally have demonstrated the potential benefits of Black & Green Tea consumption in controlling influenza and common cold generally caused by viral infections. The COVID-19 is an influenza-like illness which could be perceived to be curtailed by Theaflavins, one of the most active ingredients in Black Tea.

The TRI quoted a recently conducted research study from Taiwan where the chemical structure of 64 compounds had been bioinformatically modelled against SARS-CoV- 2.

‘Theaflavins’ – prevention is better than cure

It had been revealed that ‘Theaflavins’, present in Ceylon black tea, could potentially inhibit a critical SARS-CoV- 2 enzymes, and thereby, theoretically prevent COVID-19. Theaflavins are antioxidant polyphenols that are formed during the enzymatic oxidation process (fermentation) in the manufacture of Black Tea; a chemical that has proven to alleviate respiratory diseases such as asthma, chronic bronchitis and other lung diseases as it relaxes and opens air passages in the lungs making it easier to breathe.

In addition, inhaling the steam of hot black tea can facilitate the clearing of the passages towards the lungs, according to the TRI.

Scientists at the Sri Lanka Tea Board Laboratory suggest that frequent consumption of hot black tea is capable of flushing viruses trapped in the throat and nasal area and open the pathway for the tea Theaflavins to reach the lungs and protect it from viruses.

World Diabetes Day

As we gear up towards the awareness of Diabetes Day – November 14th 2020, here are a few facts about the proven abilities of tea for the prevention of diabetes and the control of diabetes.

Benefits of Tea

According to Diabetes.co.uk (a resource demonstrated in research to be the most actively used social medium for people with diabetes), research suggests that when tea is drunk without milk, it can improve insulin sensitivity, maintain healthy blood pressure, preventing blood clots, reduce the risk of cardiovascular disease, the risks of developing type 2 diabetes and the risks of developing cancer.

Polyphenols in Tea

Teas such as black tea, green tea and oolong tea contain polyphenols which researchers believe may increase insulin activity. An American study of 2002 found, however, that addition of milk in tea decreased the insulin-sensitising effects of tea.

References

The relevant scientific papers are available with the Sri Lanka Tea Board for any references.

https://www.un.int/srilanka/news/black-tea-immunity-booster-covid-19

https://www.diabetes.co.uk/food/tea-and-diabetes.html