Black Tea Enhances Arteries
Researchers at the Boston University School of Medicine measured the short and long-term effects of black tea in 50 patients with coronary artery disease. Half of the participants drank tea for four weeks and the other half drank water, then they switched to the other beverage for another four weeks.
Results showed that antioxidants in black tea, called flavonoids, improved the function of the vascular endothelium, the inner lining of cells in blood vessels that allows vessels to expand and contract.
A healthy endothelium also slows down the formation of blood clots and inflammation in the vessel wall. Endothelial dysfunction is believed to play a role in heart attacks and strokes. In the study, tea consumption increased total flavonoids in the body, reversing endothelial dysfunction.
The Circulation: Journal of the American Heart Association (2001;104:151-156) showed that flavonoids have been shown to prevent the oxidation of low-density lipoproteins, the "bad" cholesterol, which leads to plaque in artery walls. However, a very high consumption of tea flavonoids is needed to produce this effect. Purple grape juice, onions and red wine are also rich in flavonoids and can offer the same benefits as black tea.
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