Effect of green and black tea supplementation on lipids, lipid oxidation and fibrinogen in the hamster: mechanisms for the epidemiological benefits of tea drinking

Vinson, Joe A.; Dabbagh, Yousef A.

doi:10.1016/s0014-5793(98)00880-1

Cited by 108 publications

(64 citation statements)

References 16 publications

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“…Consistent with findings from animal studies36 and clinical studies,8 we observed that green tea had a stronger effect than black tea on plasma HDL‐C concentrations. It is thought that polyphenols in tea (eg, phenols and catechins) could account for its benefits in lipid metabolism via antioxidation and inhibition of lipid absorption 6, 11, 37, 38.…”

Section: Discussionsupporting

confidence: 89%

Tea Consumption and Longitudinal Change in High‐Density Lipoprotein Cholesterol Concentration in Chinese Adults

Huang

et al. 2018

JAHA

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BackgroundThe relation between tea consumption and age‐related changes in high‐density lipoprotein cholesterol (HDL‐C) concentrations remains unclear, and longitudinal human data are limited. The aim of current study was to examine the relation between tea intake and longitudinal change in HDL‐C concentrations.Methods and ResultsBaseline (2006) tea consumption was assessed via a questionnaire, and plasma HDL‐C concentrations were measured in 2006, 2008, 2010, and 2012 among 80 182 individuals (49±12 years of age) who did not have cardiovascular diseases or cancer, or did not use cholesterol‐lowering agents both at baseline (2006) and during the follow‐up period (2006–2012). The associations between baseline tea consumption and rate of change in HDL‐C concentrations were examined using generalized estimating equation models. Tea consumption was inversely associated with a decreased rate of HDL‐C concentrations (P‐trend <0.0001) in the fully adjusted model. The adjusted mean difference in the HDL‐C decreased rate was 0.010 (95% confidence interval, 0.008, 0.012) mmol/L per year for tea consumers versus nonconsumers (never or less than once/month group). Interactions between tea consumption and age, sex, lifestyle scores, and metabolic syndrome (all P‐interaction <0.0001) were identified. The associations between greater tea consumption and slower decrease in HDL‐C concentrations were more pronounced in men, individuals aged 60 or older, individuals with a lower lifestyle score, and individuals with metabolic syndrome (all P‐trend <0.0001).ConclusionsTea consumption was associated with slower age‐related decreases in HDL‐C concentrations during 6 years of follow‐up.Clinical Trial Registration URL: http://www.chictr.org. Unique identifier: ChiCTR‐TNRC‐11001489.

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Section: Discussionsupporting

confidence: 89%

Tea Consumption and Longitudinal Change in High‐Density Lipoprotein Cholesterol Concentration in Chinese Adults

Huang

et al. 2018

JAHA

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“…The suggested mechanisms involved in the prevention of coronary heart disease by green and black tea beverages involve potent antioxidative, antithrombogenic, and antiinflammatory properties of flavonoids, primarily of the major and most active catechin derivative, epigallocatechin-3-gallate (EGCG) 1 (9). In addition, there is experimental and clinical evidence that tea extracts also improve endothelial function (10,11).…”

mentioning

confidence: 99%

A Constituent of Green Tea, Epigallocatechin-3-gallate, Activates Endothelial Nitric Oxide Synthase by a Phosphatidylinositol-3-OH-kinase-, cAMP-dependent Protein Kinase-, and Akt-dependent Pathway and Leads to Endothelial-dependent Vasorelaxation

Lorenz

Weßler

Follmann

et al. 2004

Journal of Biological Chemistry

307

221

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“…It is likely that the mechanism for this involves the antioxidant properties of tea polyphenols as these can protect cells from oxidation by free radicals (Mojžišová and Kuchta, 2001). Certainly the majority of human studies (Rimm et al, 1996;Hirvonen et al, 2001;Arts et al, 2001a), while work on animals indicated that black tea improved plasma lipid profiles and reduced the oxidation of LDL and VLDL following a highcholesterol diet (Vinson and Dabbagh, 1998). For cancer, benefits relating to tea consumption were far less clear.…”

Section: Discussionmentioning

confidence: 99%

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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Effect of green and black tea supplementation on lipids, lipid oxidation and fibrinogen in the hamster: mechanisms for the epidemiological benefits of tea drinking

Cited by 108 publications

References 16 publications

Tea Consumption and Longitudinal Change in High‐Density Lipoprotein Cholesterol Concentration in Chinese Adults

Tea Consumption and Longitudinal Change in High‐Density Lipoprotein Cholesterol Concentration in Chinese Adults

A Constituent of Green Tea, Epigallocatechin-3-gallate, Activates Endothelial Nitric Oxide Synthase by a Phosphatidylinositol-3-OH-kinase-, cAMP-dependent Protein Kinase-, and Akt-dependent Pathway and Leads to Endothelial-dependent Vasorelaxation

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

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