Green tea may help protect HIV patients' cognition

     New research suggests that compounds found in green tea and chocolate may help prevent cognitive impairment experienced by patients with HIV. A study by a research team at Johns Hopkins University discovered that plant polyphenols known as catechins found in green tea might be responsible for encouraging survival and growth of neurons in the brain. Catechins seem to stimulate the production of brain-derived neurotrophic factor, which is a protein that is active in areas of the brain vital to learning, memory and higher thinking. HIV patients have lower levels of this protein compared to healthy individuals. The fact that catechins easily cross the blood-brain barrier increases their therapeutic potential and offers hope of the first neuroprotective treatment for cognitive impairment for people with HIV.

Green tea linked to lower risk of cancer of the digestive system

     A large-scale study suggests that green tea may play a role in lowering risks of colon, stomach and throat cancers for older women. Scientists from Vanderbilt University School of Medicine in Nashville followed 69,000 women for a period of ten years and found that those who drank green tea at least three times a week were 14 percent less likely to develop a cancer of the digestive system. Furthermore, the study found that women who drank green tea for at least 20 years were 27% less likely than non-drinkers to develop any digestive system cancer. Although researchers admit only clinical studies can establish a direct link, they did account for other factors like diet, income, exercise habits and medical history in their study and still found a benefit of drinking green tea.

Welcome Tea Technology

Degree: B.Sc. Tea Technology and Value Addition (Bachelor of Science in Tea Technology and Value Addition)

Aim:

Produce graduates with indepth scientific knowledge in the assessment of Tea and Tea based industry through theoritical studies and practical training.Be capable of using specialized knowledge to develop Tea sector in Sri Lanka through value addition technology.and to uplift the Tea based industry to match with the world competitive Tea markets.

Academic Program:

Year	Semester 1	Semester 2
First Year	Essential Skill Development (15 Credits) MAT 101-2 & BIO 101-2 courses are compulsory for all the students in the Tea Technology & Value Addition degree program	Broad General Education (15 Credits) Core course units in Tea Technology (2 Credits)
Second Year	Objective is to provide a thorough background in principles of the subject areas inTea Technology and Value Addition Core Course units in Tea Technology (30 credits) & Essential Skills (2 Credits)
Third Year	Relevant Studies in selected areas of Tea Technology and value addition Core course units
Fourth Year	Advanced Studies in a chosen field Local Needs Global Trends Value Addition to natural resources Evolving marketing trends Research Project Industrial Training