The Food Industry and Functional Foods: Tea Antioxidants and Cardiovascular Disease

Publisher Summary Evidence from recent prospective epidemiological studies suggests that tea consumption is associated with reduced cardiovascular disease risk. Experimental data related to in vivo antioxidant effects of tea flavonoids in cardiovascular disease (CVD) are currently limited, and relate mainly to processes affecting LDL oxidation resistance in vitro and ex vivo. Although in vitro data shows green and black tea, and purified tea catechins to be effective inhibitors of LDL oxidation in transition metal ion-dependent and -independent systems, data related to effects on ex vivo LDL oxidation is currently inconclusive. Tea is currently consumed primarily on the basis of its taste properties. The body of evidence related to tea and cardiovascular diseases is still inconclusive, but there are sufficient positive indications from epidemiological and experimental studies to suggest that tea may ultimately be consumed on the basis of its functional health properties. This chapter considers evidence related to the effects of tea on CVD, and focuses primarily on the antioxidant properties of tea and tea constituents. CVD is recognized as a multifactorial disease, and the most established risk factors are elevated blood low-density lipoprotein (LDL) cholesterol levels, high blood pressure, smoking, diabetes, and family history. Tea and tea constituents possess potent antioxidant properties and may provide protection against CVD via a number of mechanisms, including inhibition of LDL oxidation.