Protective Effects Of Tea Against Cardiovascular Diseases

Tea beverages derived from infusions of Camellia sinensis are consumed daily by millions of people globally. A body of epidemiological data, albeit derived primarily from studies carried out in Europe and the USA, indicates that tea consumption may reduce the risk of cardiovascular events, notably mycocardial infarction and stroke. Tea beverages, both black and green, contain significant amounts of flavonoids - catechins, flavonols, theaflavins and thearubigins - which have the potential to influence free-radical-related and other pathophysiological processes in vivo. The effects of tea beverages on antioxidant and vascular function, in relation to mechanisms that may reduce the risk of cardiovascular disease, are discussed.