Black Tea Consumption Reduces Total and LDL Cholesterol in Mildly Hypercholesterolemic Adults

Davies, Michael J.; Judd, Joseph T.; Baer, David J.; Clevidence, Beverly A.; Paul, David R.; Edwards, A.; Wiseman, Sheila A.; Muesing, Richard A.; Chen, Shirley C.

doi:10.1093/jn/133.10.3298s

Cited by 135 publications

(108 citation statements)

References 33 publications

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“…Phenolics, such as polyphenols and the subgroup flavonoids, are powerful antioxidants capable of impacting favourably on CHD risk factors. Flavonoids are shown to prevent the oxidation of LDL (Davies et al, 2003), reduce clotting and improve coronary vasodilation (Mojži-šová and Kuchta, 2001); while plant polyphenols, such as those in tea and cocoa, increase plasma antioxidant levels (Weisburger, 2001). Black tea appears to have a greater impact on ex vivo lipoprotein oxidation than green tea (Hodgson et al, 2000).…”

Section: Resultsmentioning

confidence: 99%

“…Human studies have shown that black tea flavonoids improve coronary circulation (Hirata et al, 2004) and attenuate endothelial disfunction (Duffy et al, 2001), although the latter may be influenced by individual variation in flavonoid metabolism (Hodgson et al, 2006). Secondly, tea flavonoids have also been shown to reduce low-density lipoprotein (LDL) cholesterol by 11.1% (Davies et al, 2003). Thirdly, in vitro and animal studies have revealed effects that go beyond antioxidant capacity, for example, reduced expression of endothelial adhesion molecules (Ludwig et al, 2004), stimulation of an anti-inflammatory response (Lin et al, 1999), and gene expression favouring improved smooth muscle function (Kim and Moon, 2005).…”

Section: Introductionmentioning

confidence: 99%

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Black tea – helpful or harmful? A review of the evidence

Ruxton²,

2006

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Objective: To consider whether consumption of black tea has a positive or negative impact on health. Design: Databases were searched for relevant epidemiological and clinical studies published between 1990 and 2004. Results: Clear evidence was found for coronary heart disease (CHD), where an intake of X3 cups per day related to risk reduction. The mechanism could involve the antioxidant action of tea polyphenols. While experimental models have suggested that flavonoids attenuated cancer risk, epidemiological studies failed to demonstrate a clear effect for tea, although there is moderate evidence for a slightly positive or no effect of black tea consumption on colorectal cancer. Studies on cancer were limited by sample sizes and insufficient control of confounders. There is moderate evidence suggestive of a positive effect of black tea consumption on bone mineral density although studies were few. There is little evidence to support the effect of tea on dental plaque inhibition but evidence to support the contribution of tea to fluoride intakes and thus theoretical protection against caries. There was no credible evidence that black tea (in amounts typically consumed) was harmful. Normal hydration was consistent with tea consumption when the caffeine content was o250 mg per cup. A moderate caffeine intake from tea appeared to improve mental performance, although sample sizes were small. There was no evidence that iron status could be harmed by tea drinking unless populations were already at risk from anaemia. Conclusions: There was sufficient evidence to show risk reduction for CHD at intakes of X3 cups per day and for improved antioxidant status at intakes of one to six cups per day. A maximum intake of eight cups per day would minimise any risk relating to excess caffeine consumption. Black tea generally had a positive effect on health. Sponsorship: The Tea Council. The authors confirm that the sponsors played no role in the writing of this review.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Black tea – helpful or harmful? A review of the evidence

Ruxton²,

2006

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“…Results for malondialdehyde were inconsistent as well: some investigations indicating a negative relation between tea and MDA (Freese et al, 1999;Hirano-Ohmori et al, 2005;Nagao et al, 2005), others showing no significant relationship (Rumpler et al, 2001;Davis et al, 2003).…”

Section: Evidence From Human Studiesmentioning

confidence: 99%

“…The activity of antioxidant enzymes or oxidative status of the serum were improved by tea intervention in some studies (Serafini et al, 1996;Nakagawa et al, 1999;Leenen et al, 2000;Sung et al, 2000;Young et al, 2002), but remained unchanged in the others (Van Het Hof et al, 1997;Princen et al, 1998;Freese et al, 1999;Miura et al, 2000;Davis et al, 2003;Henning et al, 2004;Davis et al, 2005).…”

Section: Evidence From Human Studiesmentioning

confidence: 99%

Diabetes, Oxidative Stress and Tea

Alipoor¹,

Rad²,

Mehrabany³

2012

Oxidative Stress - Environmental Induction and Dietary Antioxidants

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“…While moderately high levels of tea consumption (more than four cups per d) may reduce CVD risk, the effects of tea consumption on serum lipoproteins are not clearly established (218,219) . One small, placebo-controlled study reported a 3·8 % reduction in serum total cholesterol and a 7·5 % reduction in LDL-C after consumption of five servings of black tea daily by mildly hypercholesterolaemic adults; fasting serum TAG levels were slightly higher and HDL-C levels were unchanged (220) . Very recent work has focused on the possible activity of green tea and its constituent epigallocatechin gallate on insulin secretion and the obesity-related insulin resistance syndrome.…”

Section: Teamentioning

confidence: 99%

Functional foods for dyslipidaemia and cardiovascular risk prevention

et al. 2009

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A food can be regarded as ‘functional’ if it can demonstrate a beneficial efficacy on one or more target functions in the body in a convincing way. Beyond adequate nutritional qualities, functional foods should either improve the state of health and wellbeing and/or reduce the risk of disease. Functional foods that are marketed with claims of heart disease reduction focus primarily on the major risk factors, i.e. cholesterol, diabetes and hypertension. Some of the most innovative products are designed to be enriched with ‘protective’ ingredients, believed to reduce risk. They may contain, for example, soluble fibre (from oat and psyllium), useful both for lowering cholesterol and blood pressure, or fructans, effective in diabetes. Phytosterols and stanols lower LDL-cholesterol in a dose-dependent manner. Soya protein is more hypocholesterolaemic in subjects with very high initial cholesterol and recent data indicate also favourable activities in the metabolic syndrome.n-3 Fatty acids appear to exert significant hypotriacylglycerolaemic effects, possibly partly responsible for their preventive activity. Dark chocolate is gaining much attention for its multifunctional activities, useful both for the prevention of dyslipidaemia as well as hypertension. Finally, consensus opinions about tea and coffee have not emerged yet, and the benefits of vitamin E, garlic, fenugreek and policosanols in the management of dyslipidaemia and prevention of arterial disease are still controversial.

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Black Tea Consumption Reduces Total and LDL Cholesterol in Mildly Hypercholesterolemic Adults

Cited by 135 publications

References 33 publications

Black tea – helpful or harmful? A review of the evidence

Black tea – helpful or harmful? A review of the evidence

Diabetes, Oxidative Stress and Tea

Functional foods for dyslipidaemia and cardiovascular risk prevention

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