Tea has long been regarded for its health promoting properties – helping to maintain cardiovascular and metabolic health since ancient times.
Polyphenols, particularly flavonoids, which are of great abundance in tea, have been experimentally demonstrated to inhibit oxidation reactions caused by free radicals and prevent or delay atherosclerosis. In green tea, the main flavonoids are the flavanols (catechins). Catechins are a group of flavonoids that include epicatechin (EC), epicatechingallate (ECG), epigallocatechin (EGC) and epigallocatechingallate.
Epidemiological data has also discovered that black and green tea may reduce coronary heart disease and stroke risk by between 10 and 20 per cent, respectively.
The effects of tea flavonoids to enhance nitric oxide status and to improve endothelial function may be at least partly responsible for benefits on risk of CVD.
Green tea polyphenols can protect against myocardial damage by modulating the contractile apparatus through altered myofilament Ca (2+) sensitivity in cardiac muscle.
More recent studies showed a cohort of 8,552 participants and observed a 28% reduction in death from cardiovascular disease for men and women consuming over 10 cups a day compared to those consuming less than 3 cups per day. Biofactors. 2000;13:49–54.
Tea consumption and cardiovascular disease
