The role of tea and tea flavonoids in cardiovascular health

被引：184

作者：

Stangl, V ^{[1
]}

Lorenz, M ^{[1
]}

Stangl, K ^{[1
]}

机构：

[1] Univ Med Berlin, Med Klin, Charite, D-10117 Berlin, Germany

来源：

MOLECULAR NUTRITION & FOOD RESEARCH | 2006年 / 50卷 / 02期

关键词：

atherosclerosis; cardiovascular; endothelial function; flavonoids; tea;

D O I：

10.1002/mnfr.200500118

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Consumption of green or black tea has been inversely associated with the development and progression of cardiovascular diseases. In this review, the current knowledge about protective effects of tea and tea constituents, particularly flavonoids, on the cardiovascular system is summarized. Underlying mechanisms for the beneficial effects of tea include vasculoprotective, antioxidative, antithrombogenic, anti-inflammatory, and lipid-lowering properties of tea flavonoids. Although promising experimental data on beneficial effects of tea in various cardiovascular diseases are available, results of clinical studies in humans are not uniform. A number of factors are discussed which may contribute to inconsistent data in humans. Overall, tea represents a promising tool for the prevention and treatment of cardiovascular disorders.

引用

页码：218 / 228

页数：11

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