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      Effects and Mechanisms of Tea and Its Bioactive Compounds for the Prevention and Treatment of Cardiovascular Diseases: An Updated Review

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          Abstract

          Cardiovascular diseases (CVDs) are critical global public health issues with high morbidity and mortality. Epidemiological studies have revealed that regular tea drinking is inversely associated with the risk of CVDs. Additionally, substantial in vitro and in vivo experimental studies have shown that tea and its bioactive compounds are effective in protecting against CVDs. The relevant mechanisms include reducing blood lipid, alleviating ischemia/reperfusion injury, inhibiting oxidative stress, enhancing endothelial function, attenuating inflammation, and protecting cardiomyocyte function. Moreover, some clinical trials also proved the protective role of tea against CVDs. In order to provide a better understanding of the relationship between tea and CVDs, this review summarizes the effects of tea and its bioactive compounds against CVDs and discusses potential mechanisms of action based on evidence from epidemiological, experimental, and clinical studies.

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          Most cited references87

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          Global burden of cardiovascular diseases: part I: general considerations, the epidemiologic transition, risk factors, and impact of urbanization.

          This two-part article provides an overview of the global burden of atherothrombotic cardiovascular disease. Part I initially discusses the epidemiologic transition which has resulted in a decrease in deaths in childhood due to infections, with a concomitant increase in cardiovascular and other chronic diseases; and then provides estimates of the burden of cardiovascular (CV) diseases with specific focus on the developing countries. Next, we summarize key information on risk factors for cardiovascular disease (CVD) and indicate that their importance may have been underestimated. Then, we describe overarching factors influencing variations in CVD by ethnicity and region and the influence of urbanization. Part II of this article describes the burden of CV disease by specific region or ethnic group, the risk factors of importance, and possible strategies for prevention.
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            Tea catechins and polyphenols: health effects, metabolism, and antioxidant functions.

            Increasing interest in the health benefits of tea has led to the inclusion of tea extracts in dietary supplements and functional foods. However, epidemiologic evidence regarding the effects of tea consumption on cancer and cardiovascular disease risk is conflicting. While tea contains a number of bioactive chemicals, it is particularly rich in catechins, of which epigallocatechin gallate (EGCG) is the most abundant. Catechins and their derivatives are thought to contribute to the beneficial effects ascribed to tea. Tea catechins and polyphenols are effective scavengers of reactive oxygen species in vitro and may also function indirectly as antioxidants through their effects on transcription factors and enzyme activities. The fact that catechins are rapidly and extensively metabolized emphasizes the importance of demonstrating their antioxidant activity in vivo. In humans, modest transient increases in plasma antioxidant capacity have been demonstrated following the consumption of tea and green tea catechins. The effects of tea and green tea catechins on biomarkers of oxidative stress, especially oxidative DNA damage, appear very promising in animal models, but data on biomarkers of in vivo oxidative stress in humans are limited. Larger human studies examining the effects of tea and tea catechin intake on biomarkers of oxidative damage to lipids, proteins, and DNA are needed.
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              Diabetes, Hypertension, and Cardiovascular Disease

              Hypertension, 37(4), 1053-1059
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                Author and article information

                Journal
                Antioxidants (Basel)
                Antioxidants (Basel)
                antioxidants
                Antioxidants
                MDPI
                2076-3921
                06 June 2019
                June 2019
                : 8
                : 6
                : 166
                Affiliations
                [1 ]Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China; caoshy3@ 123456mail2.sysu.edu.cn (S.-Y.C.); zhaocn@ 123456mail2.sysu.edu.cn (C.-N.Z.); xuxy53@ 123456mail2.sysu.edu.cn (X.-Y.X.)
                [2 ]Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; weixinlin@ 123456sjtu.edu.cn (X.-L.W.); hcorke@ 123456sjtu.edu.cn (H.C.)
                [3 ]The Institute of Genetics and Animal Breeding, Polish Academy of Sciences, Jastrzębiec, 05-552 Magdalenka, Poland; atanas.atanasov@ 123456univie.ac.at
                [4 ]Department of Pharmacognosy, University of Vienna, 1090 Vienna, Austria
                [5 ]Institute of Neurobiology, Bulgarian Academy of Sciences, 23 Acad. G. Bonchev str., 1113 Sofia, Bulgaria
                Author notes
                [* ]Correspondence: renyougan@ 123456sjtu.edu.cn (R.-Y.G.); lihuabin@ 123456mail.sysu.edu.cn (H.-B.L.); Tel.: +86-21-3420-8517 (R.-Y.G.); +86-20-873-323-91 (H.-B.L.)
                Author information
                https://orcid.org/0000-0002-4162-1511
                https://orcid.org/0000-0003-2545-0967
                https://orcid.org/0000-0003-2332-8554
                Article
                antioxidants-08-00166
                10.3390/antiox8060166
                6617169
                31174371
                814db1d6-d70c-4354-9fd3-6fcafadbb4a8
                © 2019 by the authors.

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                : 18 May 2019
                : 04 June 2019
                Categories
                Review

                tea,bioactive compounds,polyphenols,egcg,cardiovascular diseases,mechanisms

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