Tea as a protective agent in cardiovascular health

Abstract

Tea is one of the most popular and widely consumed beverages in the world. This product of Camellia sinensis is a rich source of polyphenolic flavonoids. These agents are known to possess potent antioxidant activity in vitro and may contribute up to 45 per cent of daily antioxidant intake in the United Kingdom. A range of epidemiological evidence suggests that tea consumption may have a protective effect against cardiovascular disease. It is inferred that this effect is a consequence of flavonoids protecting low density lipoprotein from oxidative damage. This assertion however is as yet not supported by a large body of in vivo observations. There is now a great need to explore alternative mechanisms for the cardioprotective actions of tea flavonoids.

Citation

Langley‐Evans, S. (2001), "Tea as a protective agent in cardiovascular health", Nutrition & Food Science, Vol. 31 No. 2, pp. 75-79. https://doi.org/10.1108/00346650110366991