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Inflammopharmacology

, Volume 16, Issue 5, pp 230–234 | Cite as

Tea polyphenols benefit vascular function

  • L. M. Yung
  • F. P. Leung
  • W. T. Wong
  • X. Y. Tian
  • L. H. Yung
  • Z. Y. Chen
  • X. Q. Yao
  • Y. Huang
Review

Abstract.

Tea, the most popular beverage worldwide, is consumed in three basic forms; green tea, black tea and oolong tea. Tea contains over 4,000 chemicals some of which are bioactive. In recent years there has been a mounting interest in understanding the cardiovascular and metabolic benefits of polyphenolic flavonoids in tea, which can be used as a supplement among patients. Diverse cardioprotective effects of consuming tea or tea polyphenols have been described on pathological conditions, e. g. hypertension, atherosclerosis, diabetics, hypercholesterolemia, obesity, and are attributed to antioxidative, anti-thrombogenic, anti-inflammatory, hypotensive and hypocholesterolemic properties of tea polyphenols. This review focuses on cardiovascular benefits of tea polyphenols based on in vitro and in vivo studies on experimental animal models and on studies of human subjects in four areas: (1) vasorelaxant effect; (2) protective effect against endothelial dysfunction; (3) antioxidant effect and (4) hypolipidemic effect. We will briefly discuss the effects of tea on atherosclerosis and hypertension.

Keywords:

Antioxidant effect Atherosclerosis Endothelial dysfunction Hypertension Hypolipidemic effect Nitric oxide Tea polyphenols Vasorelaxant effect 

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Copyright information

© Springer 2008

Authors and Affiliations

  • L. M. Yung
    • 1
  • F. P. Leung
    • 1
  • W. T. Wong
    • 1
  • X. Y. Tian
    • 1
  • L. H. Yung
    • 1
  • Z. Y. Chen
    • 2
  • X. Q. Yao
    • 1
  • Y. Huang
    • 1
  1. 1.Institute of Vascular Medicine and Department of PhysiologyChinese University of Hong Kong Shatin, NTHong KongChina
  2. 2.Department of BiochemistryChinese University of Hong KongHong Kong SARChina

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