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Q J Med 2001; 94: 277-282
© 2001 Association of Physicians

Commentary

Tea flavonoids and cardiovascular health

R.A. Riemersma, C.A. Rice-Evans1, R.M. Tyrrell2, M.N. Clifford3 and M.E.J. Lean4

From the Cardiovascular Research Unit, University of Edinburgh, 1 Wolfson Centre for Age-Related Diseases, King's College London, 2 Department of Pharmacy and Pharmacology, University of Bath, 3 Food Safety Research Group, University of Surrey, and 4 Department of Human Nutrition, University of Glasgow, UK

Tea is rich in antioxidant polyphenols (catechins, flavonols, theaflavins and thearubigins). Epidemiological evidence relating regular consumption of tea or related polyphenols to CHD is equivocal. Catechins are absorbed from tea, but low plasma concentrations are attained. The bioavailability of theaflavins and thearubigins is unknown. Tea does not reduce blood pressure or plasma lipids in well-controlled human trials. Tea polyphenols inhibit LDL lipid peroxidation in vitro, but the effect ex vivo is small. The plasma antioxidant potential increases after drinking green but not black tea. Tea consumption tended to reduce the development of aortic atherosclerosis in rabbits. Tea polyphenols exert marked effects on cells, and inhibit neutrophil migration and inflammatory responses, sometimes at low concentrations. These diverging results suggest potential beneficial effects, but emphasize the need for good human trials of tea using early markers of CHD before firm conclusions can be drawn.

Address correspondence to Professor R.A. Riemersma, Cardiovascular Research Unit, University of Edinburgh, George Square, Edinburgh EH8 9XF. e-mail: rudolph.riemersnia{at}ed.ac.uk


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