Prepared Foods August 2, 2004 enewsletter

Drinkers of green and oolong tea are less likely to develop high blood pressure than non-drinkers, a new study said.

The risk of hypertension, a condition that can lead to heart disease and stroke, declined the more green or oolong tea was consumed regularly, the study by researchers from National Cheng Kung University in Tainan, Taiwan, said.

Some varieties of tea contain 4,000 chemical compounds, including flavonoids that help protect against heart attacks, strokes and kidney failure.