Molecular targets of tea polyphenols in the cardiovascular system

Stangl, Verena; Dreger, Henryk; Stangl, Karl; Lorenz, Mario

doi:10.1016/j.cardiores.2006.08.022

Cited by 216 publications

(148 citation statements)

References 93 publications

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“…It is thought that polyphenols in tea (eg, phenols and catechins) could account for its benefits in lipid metabolism via antioxidation and inhibition of lipid absorption 6, 11, 37, 38. In vitro green tea has been reported to have ≈2.5 more antioxidant capacity than black tea 39.…”

Section: Discussionmentioning

confidence: 99%

“…Previous epidemiological studies suggest that greater tea consumption is related to lower cardiovascular disease (CVD) risk2, 3; 1 to 3 or more cups of green or black tea per day is associated with a 20% to 30% risk reduction in stroke and CVD 3, 4. Produced from Camellia sinensis and rich in polyphenols and catechins, green and black tea were reported to exert a cardioprotective effect via antioxidation of proteins, DNAs, and lipids; antiproliferation of vascular smooth muscle cell; anti‐inflammation in cardiovascular cells; and improvement in endothelial functions, blood pressure,5 and lipid profile 6…”

Section: Introductionmentioning

confidence: 99%

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Tea Consumption and Longitudinal Change in High‐Density Lipoprotein Cholesterol Concentration in Chinese Adults

Huang

et al. 2018

JAHA

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BackgroundThe relation between tea consumption and age‐related changes in high‐density lipoprotein cholesterol (HDL‐C) concentrations remains unclear, and longitudinal human data are limited. The aim of current study was to examine the relation between tea intake and longitudinal change in HDL‐C concentrations.Methods and ResultsBaseline (2006) tea consumption was assessed via a questionnaire, and plasma HDL‐C concentrations were measured in 2006, 2008, 2010, and 2012 among 80 182 individuals (49±12 years of age) who did not have cardiovascular diseases or cancer, or did not use cholesterol‐lowering agents both at baseline (2006) and during the follow‐up period (2006–2012). The associations between baseline tea consumption and rate of change in HDL‐C concentrations were examined using generalized estimating equation models. Tea consumption was inversely associated with a decreased rate of HDL‐C concentrations (P‐trend <0.0001) in the fully adjusted model. The adjusted mean difference in the HDL‐C decreased rate was 0.010 (95% confidence interval, 0.008, 0.012) mmol/L per year for tea consumers versus nonconsumers (never or less than once/month group). Interactions between tea consumption and age, sex, lifestyle scores, and metabolic syndrome (all P‐interaction <0.0001) were identified. The associations between greater tea consumption and slower decrease in HDL‐C concentrations were more pronounced in men, individuals aged 60 or older, individuals with a lower lifestyle score, and individuals with metabolic syndrome (all P‐trend <0.0001).ConclusionsTea consumption was associated with slower age‐related decreases in HDL‐C concentrations during 6 years of follow‐up.Clinical Trial Registration URL: http://www.chictr.org. Unique identifier: ChiCTR‐TNRC‐11001489.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Tea Consumption and Longitudinal Change in High‐Density Lipoprotein Cholesterol Concentration in Chinese Adults

Huang

et al. 2018

JAHA

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“…It is well established that major tea constituents play a significant role in prevention and delay of various metabolic disorders like diabetes, obesity, hypertension, cancer and cardiovascular disorders (Stangl et al 2007). Thus, exploration of new economical and reliable sources other than tender tea shoots (two leaves and apical bud) is highly required.…”

Section: Resultsmentioning

confidence: 99%

Screening and purification of catechins from underutilized tea plant parts and their bioactivity studies

et al. 2016

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Comparative investigation of major phytoconstituents was performed from various parts of tea plant viz. apical bud, subtending 1st-5th leaf, stem, coarse leaves, flowers, fruits and roots. From the results of comparative RP-HPLC-DAD analysis it was found that underutilized tea parts especially coarse leaves, flowers and fruits contains abundant amount of phenolics (17.5%) and catechins (4-5%). From these underutilized tea plant parts the catechins were extracted and purified and then screened for their anticancer, immunomodulatory effect and antimicrobial activity against food borne pathogens. The results showed that tea fruit extract exhibited higher toxicity against oral cancer cells and also promotes proliferation of mice splenocytes. The results of antimicrobial studies revealed the inhibitory effect of these extracts against both gram positive and gram negative bacteria. These investigations clearly demonstrated that the underutilized tea plant parts could act as economical and sustainable bioresource of functionally active constituents which further lead to the development of new cost-effective nutraceuticals and other formulations.

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“…In a study by Osada et al (2001), catechins inhibited cholesterol oxidation and the formation of 7β-hydroxycholesterol, 5β-epoxycholesterols and 7-keto cholesterol with the addition of catechins to LDL, and it is suggested that the radical scavenging action was responsible for it. Stangl et al (2007) detailedly reviewed on the mechanisms of catechin action in the prevention of cardiovascular diseases. A recent study (Upaganlawar and Balaraman, 2010) reported green tea with vitamin E reduced OS during myocardial infarction (MI) in rats.…”

Section: Cardiovascular Diseasesmentioning

confidence: 99%

Role of tea catechins in prevention of aging and age-related disorders

Khanna¹,

Maurya²

2012

TANG [HUMANITAS MEDICINE]

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Tea polyphenols especially catechins have long been studied for their antioxidant and radical scavenging properties. Scientists throughout the world have investigated the usefulness of the regular green tea consumption in several disease conditions. In-vitro and in-vivo experiments on catechins especially epigallocatechingallate have revealed a significant role in many ways. Reactive oxygen species have been increasingly implicated in the pathogenesis of many diseases and important biological processes. Toxic effects of these oxidants, commonly referred to as oxidative stress, can cause cellular damage by oxidizing nucleic acids, proteins, and membrane lipids. Oxidative stress has been related to aging and age related disorders. It is found that in a wide variety of pathological processes, including cancer, atherosclerosis, neurological degeneration, Alzheimer's disease, ageing and autoimmune disorders, oxidative stress has its implications. Catechins have been reported to be useful in combating aging and age related disorders like cancer, cardiovascular disorders and neurodegenerative diseases. In this mini review we will discuss such studies done across the globe.

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Molecular targets of tea polyphenols in the cardiovascular system

Cited by 216 publications

References 93 publications

Tea Consumption and Longitudinal Change in High‐Density Lipoprotein Cholesterol Concentration in Chinese Adults

Tea Consumption and Longitudinal Change in High‐Density Lipoprotein Cholesterol Concentration in Chinese Adults

Screening and purification of catechins from underutilized tea plant parts and their bioactivity studies

Role of tea catechins in prevention of aging and age-related disorders

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