COFFEE, TEA AND COCOA PRODUCTS TOWARDS STROKES: REVIEW

Abstract

Coffee, tea, and cocoa are essential dietary sources of polyphenols and, because of their possible beneficial effects on cardiovascular health, have gained a great deal of interest in recent years. Caffeine is a stimulant that allows blood pressure to rise briefly (BP). Coffee is abundant in numerous polyphenols, in particular chlorogenic acid (CGA). After drink, tea is the world's most commonly consumed beverage. Cacao products, like chocolate, are rich sources of flavonoids that are potent antioxidants and anti-inflammatory compounds, often flavan-3-ols (also referred to as flavanols). Via multiple mechanisms, particularly antihypertensive, hypocholesterolemic, antioxidant and anti-inflammatory effects, and also through enhancements in vascular endothelial function and insulin sensitivity, polyphenols in these beverages and cocoa can decrease the risk of stroke. This study summarises the available data for the possible role of coffee, tea, and cocoa in preventing stroke from longitudinal trials, prospective studies, and meta-analyses.