The acute effect of green tea consumption on endothelial function in healthy individuals

Alexopoulos, Nikolaos; Vlachopoulos, Charalambos; Aznaouridis, Konstantinos; Baou, Katerina; Vasiliadou, Carmen; Pietri, P.; Xaplanteris, Panagiotis; Stefanadi, Elli; Stefanadis, Christodoulos

doi:10.1097/hjr.0b013e3282f4832f

Cited by 118 publications

(90 citation statements)

References 55 publications

(72 reference statements)

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“…82 In another study, consumption of green tea acutely improved acute endothelial function, assessed by postischemic brachial artery reactivity (flow-mediated dilatation), in healthy individuals, half of which were current smokers ( Figure 3). 22 A more recent study in healthy women reached the same conclusions regarding the beneficial effect of green tea on endothelial function. 73 An interesting finding is that the effect of green tea on endothelial function seems to be comparable to that of black tea.…”

supporting

confidence: 55%

“…61 Numerous studies have been aimed at examining the effect of green tea consumption on antioxidant status in humans; the detailed description of all these studies is beyond the scope of the present review. Although there are studies where there was no beneficial effect of green tea, 22,[62][63][64] it is believed that, in line with in vitro studies, green tea consumption acutely increases antioxidant capacity in humans, as this can be estimated …”

Section: Green Tea Consumption and Novel Cardiovascular Risk Factors mentioning

confidence: 92%

“…Acutely, green tea increases blood pressure, as has been repeatedly shown. 9,21,22 One of the ingredients in tea with an acute pressor effect is caffeine, 23,24 however, the acute rise in blood pressure after tea consumption is greater than that of the same amount of caffeine ingested alone. It is not known which other tea ingredients are responsible for this.…”

mentioning

confidence: 99%

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Role of green tea in reduction of cardiovascular risk factors

Alexopoulos¹,

Vlachopoulos²,

Stefanadis³

2010

NDS

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Tea is widely consumed worldwide. There is accumulating evidence that tea consumption may be associated with reduced cardiovascular risk, an association that could be attributed to its flavonoid content. Green tea, the most common type of tea consumed in Asia, contains a large amount of nonoxidized flavonoids, named catechins. Green tea consumption has been associated with reduced incidence of cardiovascular mortality, stroke, and myocardial infarction. Although there is some inconsistency in the results, large, well-designed observational studies have shown this inverse association. However, the association of green tea with coronary artery disease is less well-established. The protective effect of green tea on cardiovascular events may be mediated by beneficial effects of green tea on various classical and novel cardiovascular risk factors. There is evidence that green tea reduces total and low-density lipoprotein (LDL) cholesterol and oxidized LDL cholesterol, enhances insulin sensitivity, and may prevent development of diabetes mellitus. There is also evidence that green tea reduces oxidative stress and reverses endothelial dysfunction. Its effect on blood pressure and arterial stiffness is confounded by the presence of caffeine, which has pressor and arterial stiffening effects, although this effect is probably counterbalanced by beneficial effects of other constituents in green tea. Green tea acutely increases blood pressure more than its caffeine content; the ingredients responsible for this are not known. On the other hand, green tea has a milder acute effect on arterial stiffness than its caffeine content. Its chronic effect on blood pressure and arterial stiffness may be neutral or even beneficial.

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supporting

confidence: 55%

Section: Green Tea Consumption and Novel Cardiovascular Risk Factors mentioning

confidence: 92%

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Role of green tea in reduction of cardiovascular risk factors

Alexopoulos¹,

Vlachopoulos²,

Stefanadis³

2010

NDS

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“…As the reduction in FMD was not observed after DC ingestion, we can reasonably attribute the effects of CC on endothelial function to the presence of caffeine. In contrast with this hypothesis, two studies on tea consumption (Duffy et al, 2001;Alexopoulos et al, 2008) included a caffeine control group and showed that acutely administered caffeine had no effect on FMD. However, these studies differ slightly with our own study.…”

Section: Discussionmentioning

confidence: 99%

Acute effects of coffee on endothelial function in healthy subjects

et al. 2010

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Background/Objectives: Coffee is the most widely consumed beverage in the world, but its effect on the cardiovascular system has not been fully understood. Coffee contains caffeine and antioxidants, which may influence endothelial function, both of which have not yet been investigated. The objective of this study was to investigate the acute effects of coffee on endothelial function measured by brachial artery flow-mediated dilation (FMD). Subjects/Methods: A total of 20 (10 males and 10 females) healthy non-obese subjects underwent a double-blind, crossover study. Subjects ingested one cup of caffeinated (CC) and one cup of decaffeinated (DC) Italian espresso coffee in random order at 5-to 7-day intervals. Results: Following CC ingestion, FMD decreased progressively and significantly (mean±s.e.m.: 0 min, 7.7±0.6; 30 min, 6.3 ± 0.7; 60 min, 6.0 ± 0.8%; ANOVA (analysis of variance), Po0.05), but it did not significantly increase after DC ingestion (0 min, 6.9±0.6; 30 min, 8.1±0.9; 60 min, 8.5±0.9%; P ¼ 0.115). Similarly, CC significantly increased both systolic and diastolic blood pressure; this effect was not observed after DC ingestion. Blood glucose concentrations remained unchanged after ingestion of both CC and DC, but insulin (0 min, 15.8±0.9; 60 min, 15.0±0.8 mU/ml; Po0.05) and C-peptide (0 min, 1.25 ± 0.09; 60 min, 1.18 ± 0.09 ng/ml; Po0.01) blood concentrations decreased significantly only after CC ingestion. Conclusions: CC acutely induced unfavorable cardiovascular effects, especially on endothelial function. In the fasting state, insulin secretion is also likely reduced after CC ingestion. Future studies will determine whether CC has detrimental clinically relevant effects, especially in unhealthy subjects.

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“…Recently, Ras and colleagues have analyzed nine intervention studies on the effect of tea consumption on FMD [Ras et al 2011]. Seven of these trials had a crossover design [Alexopoulos et al 2008;Ardalan et al 2007;Duffy et al 2001a;Grassi et al 2009;Hodgson et al 2005;Jochmann et al 2008;Lorenz et al 2007] and two had a parallel design [Hodgson et al 2002;Park et al 2010]. In five out of nine studies, subjects were healthy or mildly hypercholesterolemic; the other studies included renal transplant recipients, chronic kidney disease patients or CAD patients.…”

Section: Endothelial Functionmentioning

confidence: 99%

Evidence for a protective effect of polyphenols-containing foods on cardiovascular health: an update for clinicians

Habauzit¹,

Morand²

2011

Therapeutic Advances in Chronic Disease

226

141

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Growing evidence suggests that polyphenols could be serious candidates to explain the protective effects of plant-derived foods and beverages. Based on current studies, a general consensus has been achieved to sustain the hypothesis that the specific intake of foods and beverages containing relatively high concentrations of flavonoids may play a meaningful role in reducing cardiovascular disease (CVD) risk through an improvement in vascular function and a modulation of inflammation. This review aims at providing an update on the effects of the consumption of polyphenols-rich foods on intermediate clinical markers of CVD in humans, namely cholesterolemia, blood pressure, endothelial function and platelet function. To date, on the basis of clinical studies, the demonstration is particularly convincing for flavonoids from cocoa-derived products and to a lesser extent for those of tea. While additional studies in this area are clearly needed, incorporating plant foods that are rich in flavanols in the diet of healthy individuals could help to reduce CVD risk. For flavonoids from fruits such as berries, pomegranate, grapes or citrus fruits and those from beverages such as red wine or coffee, the evidence is so far inconclusive. This is primarily due to the limited number and the weakness of experimental designs of the studies performed with these dietary sources. Future long-term well-designed investigations with polyphenols-rich foods but also with isolated phenolic compounds would provide valuable information to establish public health recommendations on polyphenols, taking into account both the nature of the compounds and the optimal dose, for cardiovascular health protection. Therapeutic Advances in Chronic Disease 3 (2) 88 http://taj.sagepub.com mediators. The early phase of atherosclerosis is characterized by the accumulation of cholesterol deposits in macrophages in the intima of the arteries. These foam cells can aggregate to form fatty streaks that progressively mature into a fibrous plaque which is a hallmark of established atherosclerosis. Fibrous plaque is covered by a connective tissue cap with embedded smooth muscle cells. If the plaque continues to grow, it gradually restricts the blood flow causing ischaemia. The clinically important complications of atheroma usually involve rupture of the fibrous cap, causing exposure of highly thrombogenic collagen and resulting intraluminal thrombus. Activated platelets trigger vasoconstriction and further propagation of the thrombus, which may result in total cease in blood flow, and subsequent clinical event. KeywordsEvidence from epidemiological studies indicates a positive association between reduction in the incidence of CVD and consumption of plant-based foods such as fruit and vegetables, nuts, whole grains, plant-derived beverages [Dauchet et al. 2005;Hu and Willett, 2002]. In 2009, Dauchet and collaborators offered a review on the evidence for a relationship between fruit and vegetable consumption and the occurrence of CVD events [Dauchet et a...

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The acute effect of green tea consumption on endothelial function in healthy individuals

Abstract: Green tea consumption has an acute beneficial effect on endothelial function, assessed with FMD of the brachial artery, in healthy individuals. This may be involved in the beneficial effect of tea on cardiovascular risk.

Cited by 118 publications

References 55 publications

Role of green tea in reduction of cardiovascular risk factors

Role of green tea in reduction of cardiovascular risk factors

Acute effects of coffee on endothelial function in healthy subjects

Evidence for a protective effect of polyphenols-containing foods on cardiovascular health: an update for clinicians

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