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Abstract

Tea, produced from the tea plant Camellia sinensis, has been consumed as a popular beverage world wide for thousands of years. Catechins are the major constituents in tea that contribute to its biological effects. The anti-thrombogenic, anti-inflammatory anti-hypertensive, and protective effects of tea on endothelium have been widely investigated for decades. Although studies have produced inconsistent results of the protective effect of tea on the cardiovascular system, a relationship between tea consumption and inhibition of cardiovascular diseases has been found in both animal and human studies. The mechanisms of action of tea have also been elucidated in cellular and molecular levels. In this paper, the nutraceutical and medical effects of tea on the prevention and treatment of cardiovascular diseases were reviewed.

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Creative Commons License
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