Clinical physiology data and experimental results have identified the antiatherogenic, antiaggregant, antioxidant, and anti-inflammatory actions of substances present in tea. The effects of tea and its components have been described in relation to both long-term and single dosage. The roles of catechins and the specific amino acid L-theanine in the possible mechanisms of protection and prophylaxis of cerebrovascular pathologies have been demonstrated. Data are presented showing that regular consumption of green or black tea significantly decreases the risk of developing pathological changes in the cardiovascular system.
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Vlasov, T.D. Mechanisms of Protection of the Brain from Ischemic Injury by Components of Tea. Neurosci Behav Physi 44, 376–383 (2014). https://doi.org/10.1007/s11055-014-9922-5