Tea, coffee, and memory decline: A study reveals new findings.

A recent American study revealed that drinking tea and coffee helps maintain brain function and reduces the risk of developing dementia.

Researchers from Harvard University explained that people who consumed large amounts of caffeinated coffee were 18 percent less likely to develop dementia than those who consumed smaller amounts, and people who drank larger amounts of tea appeared to have a 16 percent lower risk of developing dementia.

The study, which analyzed data from 131,000 participants over 43 years and was published in the Journal of the American Medical Association, also showed that participants who consumed large amounts of tea and coffee had a slower rate of cognitive decline compared to those who drank less.

However, the researchers pointed out that decaffeinated coffee did not show any effect associated with a reduced risk of dementia or improved mental performance.

The researchers pointed out that the bioactive compounds in coffee and tea, such as caffeine and polyphenols, may be potential agents that reduce inflammation and damage in nerve cells and protect against cognitive decline.

"We observed that the most positive associations were at moderate levels of consumption, with the strongest associations observed at about two to three cups a day of caffeinated coffee and about one to two cups a day of tea," said study leader Daniel Wang of Harvard Medical School in a statement.

However, the study does not prove that caffeine helps protect the brain .

The researchers concluded their study by stating that caffeine had little effect on the brain, suggesting better ways to protect mental functions as we age.

These methods include exercising, following a healthy diet, and getting enough sleep.

Cautious responses from experts

Susan Koolhaas, from Alzheimer's Research UK , commented that the research "does not prove that coffee or tea protects the brain," according to Sky News.

Tara Spires-Jones of the UK Dementia Research Institute pointed to "significant limitations," adding that "other factors related to coffee and tea drinking habits may be responsible."

Jules Griffin of the University of Aberdeen described the evidence as "compelling" that the risk had decreased, but noted that "the decrease in risk is relatively small," while Simon White of the University of Cambridge stressed that the study was not sufficient to recommend that people change their behavior.