Protective Effects of Tea on Cardiovascular Disorders

Tea beverages derived from infusions of Camellia sinensis are consumed daily by millions of people globally. 

Nowadays green and black teas are beverages prepared by infusing the dried leaves of Camellia sinensis in hot water to achieve a desirable taste profile.

The physiological effects of the prevention and tea products on the cardiovascular system and their potential uses for the prevention and treatment of cardiovascular disorder have drawn a great deal of interest. 

Cardiovascular disease is a major cause of morbidity and mortality in all regions of the world. The disease takes the lives of almost one million Americans each year, more than any other disease.

In traditional Chinese medicine, tea, especially green tea, can be used as a major component in a composed prescription for treatment of hypertension or coronary heart diseases.

Epidemiological experimental investigations on the effects of tea on cardiovascular disorders have been concentrated mainly on the effects on blood pressure, on blood lipids and on atherosclerosis. Many studies clearly indicated a decrease risk of cardiovascular disease with higher tea consumption.

Tea polyphenols, known as catechins, usually account for 30-42% of the dry weight of the solids in brewed green tea. Catechins can increase the antioxidants capacity to human plasma, which could help reduce cardiovascular disease.

According to the scientists from the University of Oslo, approximately 20,000 middle-aged Norwegian men and women, cholesterol levels decrease as black tea consumption increases.

Men drinking five or more cups of tea daily had total cholesterol level 9.3 mgs per deciliter lower than those drinking one cup or less daily, and women had levels 5.8 mgs per deciliter lower.
Tea consumption and effects on cardiovascular disease