REVIEW PAPER

Tea Flavonoids & Cardiovascular Disease

Table of Contents

Abstract3

Review Paper4

Introduction4

Discussion6

Benefits of Tea for Cardiovascular Disease9

Arteriosclerosis. Studies in humans and participants.11

Effects On Blood Pressure11

Oxidative Stress12

Cholesterol Reduction12

Inflammation13

Platelet function13

Homocysteine13

Weight, Body Composition And Visceral Fat14

Type 2 Diabetes15

Role Of Tea Flavonoids In Cardiovascular Protection15

Mechanisms of Action In Cardiovascular Protection17

Epidemiological studies21

Green Tea: What Does It Contain?22

Study: Longer Life By Green Tea23

Flavonoids: Protection For The Heart And Circulatory23

Green tea: Possible Protection Against Cancer24

Conclusion25

Minor Paper31

Abstract31

Introduction32

Future Study34

Assignment: Abstract37

References41

Review Paper References41

Minor Paper References43

Abstract

In this study we try to explore the concept of health impact of tea flavonoids in a holistic context. The main focus of the research is on tea and its relation with Cardiovascular Disease. The research also analyzes many health aspects of tea flavonoids and tries to gauge its effect on the human health and especially catering the knowledge of how it is the main reason of cardiovascular disease. Tea is a enjoyable, admired, reasonable, and safe drink that is used on daily basis by hundreds of millions of persons across globe. Additionally tea assist medically as it works as a dietaty source biologically that reduces a number of diseases. It is the richest source of a class of antioxidants called flavonoids and contains many other beneficial compounds such as vitamins and fluoride. Finally the research describes various factors which are responsible for Cardiovascular Disease and tries to describe the overall effect of usage of tea on Cardiovascular Disease.

Review Paper

Introduction

The flavonoids of tea, on a par with those found in fruits and vegetables, have a powerful antioxidant, and helps our body fight free radicals. Until recently, the antioxidant activity was demonstrated only in participant models or in laboratory cell cultures. Recent studies conducted on human volunteers confirmed that tea catechins are found in the blood after drinking the beverage. The peak of the antioxidant activity measured in plasma is reached after 30-60 minutes and then subside. But the mechanism by which tea components slow to take all affirmative action emerged from the studies is not yet entirely clear, there could be other than antioxidant action mechanisms, once that flavonoids are absorbed by the body. (Williamson, 2005) The black tea theaflavins and tearubigine have a complex structure and appear to be absorbed at different points. Some of the larger molecules are not absorbed in the stomach and small intestine and remain intact until they reach the colon, which are partly absorbed.

Those that remain seem to act as local antioxidants, thereby reducing the risk of colon cancer. Since black tea flavonoids intact through most of the gastrointestinal tract, may have beneficial effects throughout the journey. Instead, the main flavonoids in green tea, catechins, being smaller molecules are rapidly absorbed by the body after consumption. Therefore, since the flavonoids in green tea and black tea appear to be absorbed and metabolized at different times during the digestive process, may have a wider range of protective effects than initially assumed.

Several flavonoid- medicinal drugs are used therapeutically, then also a few pure substances. They are used as means for their venous vascular protective, ödemprotektiven ...