Flavenoids in Tea Have Anti-oxidant, Antithrombotic, and Anti-inflammatory Effects on Heart Disease

Tea vs. Heart Disease
Background: "Flavenoids 'as in tea] may reduce cardiovascular risk because they have anti-oxidant, antithrombotic, and anti-inflammatory properties--and they may even reverse 'blood vessel lining] dysfunction."

Since that 2001 report in the journal Circulation, two studies have shown the relationship between drinking tea and the risk of heart attack death. In one, 1900 patients (mean age, 61) were found to reduce their risk by 28% among those who drank up to 14 cups of tea a week. Those who drank 14 or more cups a week were found to reduce their risk by an amazing 44%!

In another report, this time of non-patients, drinking tea reduced the risk by 43%.

These studies were from the Amer. Journal of Clinical Nutrition, May 2002, and from Circulation, May 28, 2002. Summaries were done by Dr. JoAnne M. Foody, Dept. of Cardiology, Yale U. School of Medicine, New Haven, CT, and appeared in Journal Watch, July 15, 2002.

back to Heart Disease index

TOP OF PAGE

SEARCH BY SUBJECT - TABLE OF CONTENTS

THIS MONTH'S HEALTH BULLETIN NEWS

If you find Health Bulletin interesting, please click here to "Tell a Friend"

click here