Indian Tea Association:Heart

Strong heart with Tea

Oxidation of LDL cholesterol is associated with the risk of Atherosclerosis.
Tea Flavonoids prevent Atherosclerosis, thereby protecting against Cardiovascular diseases.

Coronary Heart disease has often been a result of a lifestyle, which includes a diet high in saturated fats and low physical activity. Most epidemiological evidence indicates that consumption of Flavonoids from Black Tea prevent the oxidation of LDL-cholesterol and therefore is associated with a lower mortality of Coronary Heart diseases or Stroke incidence. Tea Flavonoids, such as Catechins, Theaflavins and Thearubigins demonstrate powerful Antioxidant activities and thereby protect against Cardiovascular diseases (Leenen, 2000. There is a strong evidence to the relation between the high intakes of vegetables and fruits with a decreased risk of heart disease. In the last decade, both epidemiological and experimental research suggest that Tea may also maintain heart health.

A research by Dr Weisburger Director Emeritus , American Health Foundation says: One mechanism involved in Coronary Heart disease is the oxidation of LDL-cholesterol, associated with the risk of Atherosclerosis. The product damages the vascular system & the heart. Antioxidants in Tea inhibit this adverse oxidative step & may account for the lower risk of heart disease in regular Tea drinkers. Tea acts as an Oxygen Radical Scavenger and exerts a hypocholesterolemic action.