A REVIEW ON EFFECTS OF TEA ON BLOOD PRESSURE AND ENDOTHELIAL FUNCTION

  • Akhilesh Kallumpurat

Abstract

Globally, tea drinking is second just to water. The biochemical effects of tea may, thus, have a major influence on the health of the population. In many populations, tea is the main contributor to overall flavonoid consumption. It has been shown that flavonoids in tea have a variety of behaviours and impacts that may lead to better health. In many cross-sectional and prospective demographic trials, tea consumption and intake of flavonoids present in tea have been linked with a decreased risk of cardiovascular disease. A selection of alternative pathways have been studied. The emphasis of this analysis is on the growing evidence that endothelial function and lowering blood pressure can be increased by tea flavonoids. In vitro experiments utilizing isolated vessels have demonstrated that vasodilator function occurs in tea flavonoids. The blood pressure results of tea flavonoids are less consistent. The findings of animal trials and demographic research are associated with the impact of tea on blood pressure control. Nevertheless, short-term intervention tests, especially in normotensive people, have not indicated any decrease in blood pressure with tea. Overall, the evidence available show that the impact of tea flavonoids on endothelial function and, possibly, blood pressure may be at least partially responsible for the advantage of drinking tea to the risk of cardiovascular disease.

Published
2019-07-30
Section
Articles