麻豆社

Michael takes a break to brew up a cup of green tea, warming up to its distinctive taste and its health benefits. Dr Edward Okello, from the Human Nutrition Research Centre at the University of Newcastle, reveals how green tea can benefit our brain power and health. Green tea contains the polyphenol EGCG (Epigallocatechin Gallate) and Professor Okello explains how this polyphenol inhibits a destructive enzyme which harms our brain cells. Michael also learns that a nice hot cup of green tea also induces calming brain waves, improves heart health and could even help delay dementia. Meanwhile, volunteer Jacqui enjoys the benefits of going green.

Series Producer: Nija Dalal-Small
Science Producer: Catherine Wyler
Researcher: Sophie Richardson
Researcher: Will Hornbrook
Production Manager: Maria Simons
Editor: Zoe Heron
A 麻豆社 Studios production for 麻豆社 Sounds / 麻豆社 Radio 4.