Tea flavonoids and cardiovascular diseases: A review

Tijburg, Lilian B.M.; Mattern, T.; Folts, John D.; Weisgerber, U M; Katan, Martijn B.

doi:10.1080/10408399709527802

Cited by 249 publications

(134 citation statements)

References 76 publications

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“…Previous studies have shown that tea impairs coagulation of blood of animals and in man both in vitro 1,3 and in vivo 1 and is claimed to be cardioprotective 1,2 :lowers fibrinogen and impairs platlet aggregation 1,2,5 . This study showed that black tea has thrombolytic activity as well.…”

Section: Resultsmentioning

confidence: 99%

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In vitro thrombolytic activity of Sri Lankan black tea, Camellia sinensis (L.) O.Kuntze

Ratnasooriya¹,

Fernando²,

Madubashini

2008

J. Natn. Sci. Foundation Sri Lanka

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This study examined the thrombolytic potential of black tea [Camellia sinensis (L) O. Kuntze.] in vitro, using Sri Lankan high grown Dust grade No: 1 black tea and goat blood. Different concentrations of tea were made in isotonic saline (2.5, 5, 10 and 20 mg/mL) and added to preclotted blood and the clot lysis activity was determined (in terms of weight and expressed as % of lysis) following 90 minute incubation at 37 o C. The results showed that tea induced mild to moderate (121-520%) and significant (p < 0.05) clot lysis activity. This effect was dose-related. However, the clot lytic activity of black tea was markedly lower than streptokinase (0.1 mg/mL). It is concluded that Sri Lankan black tea possesses fast acting mild to moderate thrombolytic activity in vitro when tested on goat blood.

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Section: Resultsmentioning

confidence: 99%

“…Several studies have shown that tea, especially the black and green types, impair blood clotting in man and animals [1][2][3] . Further, it is hypofibrinogenic and shown to inhibit platelet aggregation in rabbits both in vivo and in vitro 1,2,4,5 . As such, tea is claimed to be cardioprotective 1,2 .…”

Section: Introductionmentioning

confidence: 99%

In vitro thrombolytic activity of Sri Lankan black tea, Camellia sinensis (L.) O.Kuntze

Ratnasooriya¹,

Fernando²,

Madubashini

2008

J. Natn. Sci. Foundation Sri Lanka

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“…and Paullinia cupana (Delle Monache et al, 1972;Yamaguti-Sasaki et al, 2007). (+)-Catechin, (2)-E, and their derivatives such as (2)-ECG are the major flavan-3-ols reported from tea (Tijburg et al, 1997;Henning et al, 2003;Hodgson, 2008). To the best of our knowledge, neither (2)-catechin nor (+)-E have been described from the tea plant itself, as is the case in grape, where the in vitro products of ANR appear to be the enantiomers of the most abundant in vivo metabolites (Gargouri et al, 2009).…”

Section: Tea Anrs and Pa Engineering In Transgenic Plantsmentioning

confidence: 99%

Functional Characterization of Proanthocyanidin Pathway Enzymes from Tea and Their Application for Metabolic Engineering

et al. 2013

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Tea (Camellia sinensis) is rich in specialized metabolites, especially polyphenolic proanthocyanidins (PAs) and their precursors. To better understand the PA pathway in tea, we generated a complementary DNA library from leaf tissue of the blister blightresistant tea cultivar TRI2043 and functionally characterized key enzymes responsible for the biosynthesis of PA precursors. Structural genes encoding enzymes involved in the general phenylpropanoid/flavonoid pathway and the PA-specific branch pathway were well represented in the library. Recombinant tea leucoanthocyanidin reductase (CsLAR) expressed in Escherichia coli was active with leucocyanidin as substrate to produce the 2R,3S-trans-flavan-ol (+)-catechin in vitro. Two genes encoding anthocyanidin reductase, CsANR1 and CsANR2, were also expressed in E. coli, and the recombinant proteins exhibited similar kinetic properties. Both converted cyanidin to a mixture of (+)-epicatechin and (2)-catechin, although in different proportions, indicating that both enzymes possess epimerase activity. These epimers were unexpected based on the belief that tea PAs are made from (2)-epicatechin and (+)-catechin. Ectopic expression of CsANR2 or CsLAR led to the accumulation of low levels of PA precursors and their conjugates in Medicago truncatula hairy roots and anthocyanin-overproducing tobacco (Nicotiana tabacum), but levels of oligomeric PAs were very low. Surprisingly, the expression of CsLAR in tobacco overproducing anthocyanin led to the accumulation of higher levels of epicatechin and its glucoside than of catechin, again highlighting the potential importance of epimerization in flavan-3-ol biosynthesis. These data provide a resource for understanding tea PA biosynthesis and tools for the bioengineering of flavanols.

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“…O crescente interesse pela bebida deve-se grandemente a estudos que a mostram como fonte de flavonóides e a relação inversa entre seu consumo e o risco de doenças degenerativas como câncer e doenças do coração. Diversos artigos de revisão [8,9,13,14,15,17,22,24,28,30,31,33] mostram o grande número de trabalhos abordando o assunto, embora as evidências sejam consideradas ainda inconclusivas. O impacto que a ingestão excessiva de flavonóides gera sobre a saúde foi também revisado [27], abordando principalmente a ação dos suplementos alimentares.…”

Section: -Introduçãounclassified

Teores de catequinas e teaflavinas em chás comercializados no Brasil

Matsubara¹,

Rodriguez–Amaya²

2006

Ciênc. Tecnol. Aliment.

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* A quem a correspondência deve ser enviada RESUMONo presente estudo, foram determinados os teores de catequinas e teaflavinas em três marcas de chá verde e quatro de chá preto comercializadas no Brasil. A metodologia analítica consistiu de extração aquosa bastante simples e cromatografia líquida de alta eficiência. Foi utilizada uma coluna de fase reversa Novapak C 18 (3,9 mmx150 mm, 4 µm) com um gradiente de água e metanol ambos em ácido fórmico como fase móvel. Em chás verdes, os conteúdos de catequinas (em mg/g de folha seca) variaram substancialmente: catequina, 0,8 a 2,8; epigalocatequina, 8 a 44; epigalocatequina galato, 11 a 50; epicatequina, 2,3 a 8,5 e epicatequina galato, 3,1 a 7,3. No caso dos chás pretos, as concentrações (mg/g de folha seca) de catequinas estiveram nas faixas de: 10 a 50 de epigalocatequina, 14 a 37 de epigalocatequina galato, 5 a 9 de epicatequina e 10 a 21 de epicatequina galato. As teaflavinas apresentaram variação menor: entre 5 (para teaflavina 3'-galato) e 13 mg/g (para teaflavina 3,3'-digalato) de folha seca. Amostras de chás muito consumidas no Brasil (erva doce, camomila, erva cidreira, hortelã, boldo, mate, erva mate, maçã e morango) também foram investigadas, não sendo encontrada nenhuma catequina ou teaflavina. Palavras-chave: chá verde, chá preto, catequinas, teaflavinas, cromatografia líquida de alta eficiência. SUMMARY CATHECHIN AND THEAFLAVIN LEVELS OF TEAS COMMERCIALIZED IN BRAZILIn the present study, the catechin and theaflavin levels in three brands of green tea and four brands of black tea commercialized in Brazil were determined. The analytical methodology consisted of a very simple aqueous extraction and high performance liquid chromatography. A reverse phase Novapak C 18 (3.9 mmx150 mm, 4 µm) column was used with a gradient of water and methanol, both in formic acid, as mobile phase. In green tea, the catechin contents (in mg/g of dry leaf) varied substantially: catechin, 0.8 to 2.8; epigallocatechin, 8 to 44; epigallocatechin gallate, 11 to 50; epicatechin, 2.3 to 8.5; and epicatechin gallate, 3.1 to 7.3. In the case of black tea, the concentrations (mg/g of dry leaf) of catechins were in the ranges of: 10 to 50 of epigallocatechin, 14 to 37 of epigallocatechin gallate, 5 to 9 of epicatechin and 10 to 21 of epicatechin gallate. The theaflavins had less variation: between 5 (for theaflavin 3'-gallate) to 13 mg/g (for theaflavin 3,3'-digallate) of dry leaf. Samples of teas widely consumed in Brasil (anise, camomile, lemon grass, peppermint, boldo, maté, green maté, apple and strawberry) were also investigated but no catechin or theaflavin was detected.

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Tea flavonoids and cardiovascular diseases: A review

Cited by 249 publications

References 76 publications

<i>In vitro</i> thrombolytic activity of Sri Lankan black tea, <i>Camellia sinensis</i> (L.) O.Kuntze

<i>In vitro</i> thrombolytic activity of Sri Lankan black tea, <i>Camellia sinensis</i> (L.) O.Kuntze

Functional Characterization of Proanthocyanidin Pathway Enzymes from Tea and Their Application for Metabolic Engineering

Teores de catequinas e teaflavinas em chás comercializados no Brasil

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