Tea, flavonoids, and cardiovascular health: endothelial protection
نویسندگان
چکیده
منابع مشابه
Tea, flavonoids, and cardiovascular health: endothelial protection.
Several studies have suggested that tea consumption might protect against the development and progression of cardiovascular disease, one of the leading causes of morbidity and mortality worldwide. The endothelium plays a pivotal role in arterial homeostasis. Reduced nitric oxide (NO) bioavailability with endothelial dysfunction is considered the earliest step in the pathogenesis of atherosclero...
متن کاملTea flavonoids and cardiovascular disease.
Drinking tea could have a significant impact on public health. Health benefits are believed to be largely due to the presence of high levels of flavonoids. Tea is a rich source of flavonoids, and often the major dietary source. Tea intake and intake of flavonoids found in tea have been associated with reduced risk of cardiovascular disease in cross-sectional and prospective population studies. ...
متن کاملEvidence that the antioxidant flavonoids in tea and cocoa are beneficial for cardiovascular health.
Epidemiologic studies suggest an inverse association of tea consumption with cardiovascular disease. The antioxidant effects of flavonoids in tea (including preventing oxidative damage to LDL) are among the potential mechanisms that could underlie the protective effects. Other possible mechanisms include attenuating the inflammatory process in atherosclerosis, reducing thrombosis, promoting nor...
متن کاملEffects of tea and tea flavonoids on endothelial function and blood pressure: a brief review.
1. The consumption of tea worldwide is second only to water. Thus, any physiological effects of tea could have a significant impact on population health. 2. Tea is the major contributor to total flavonoid intake in many populations. Flavonoids in tea have been shown to have a range of activities and effects that could contribute to improved health. Tea intake and the intake of flavonoids found ...
متن کاملMajor flavonoids in dry tea
Data in the food composition analytical literature were reviewed. They were then aggregated and assembled into a provisional database for the major flavonoids in brewed tea. As levels of fermentation increased from green to oolong to black tea, the major flavan-3-ol profiles changed. Total catechins were 13.6 g/100 g in green and 4.2 g/100 g dry weight in black tea. A discussion of methods to c...
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ژورنال
عنوان ژورنال: The American Journal of Clinical Nutrition
سال: 2013
ISSN: 0002-9165,1938-3207
DOI: 10.3945/ajcn.113.058313