The term “tea” refers to the plant Camelia sinensis, its leaves and the infusions derived from them.  Tea can be classified as green or black.

Black teas are produced by promoting the enzymatic oxidation of tea flavonoids, leading to formation of condensed flavonoids.  Enzymes involved in this polyphenol oxidation are inactivated to produce green tea.  Worlwide most tea consumed is black tea.  Green tea is more popular in China, Japan and other Asian countries, but its popularity in increasing in the western world.

Health benefits of tea are believed to be largely due to the consumption of the rich mix of flavonoids, found in both green and black tea.  In green tea the main flavonoids are the flavanols (catechins), which are colourless, water soluble compounds that contribute to the bitterness and astringency of green tea.

Results of population studies suggest a decreased risk of cardiovascular disease with daily consumption of 3 cups per day of either green or black tea.  Isolated flavonoids found in tea have also been consistently shown to inhibit the development of atherosclerosis in animal models.  Tea flavonoids enhance nitric oxide status and improve endothelial function, thereby improving the health and function of blood vessels and their blood flow.

Thus anti-oxidants (flavonoids) found in both green and black tea are likely to be partly responsible for these cardiovascular health benefits.

Source : Review –  “Tea flavonoids and cardiovascular health”  by JM Hodgson and KD Croft in Molecular Aspects of Medicine (2010)

HEALTH INSIGHT
MARCH 2017

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