Food Science and Nutrition Technology

Abstract

Tea, a popular beverage worldwide, is classified into green, oolong and black tea based on the degree of fermentation. Increasing evidence from animal experiments and epidemiologic studies support the properties of tea and its constituent’s for protecting against atherosclerosis, coronary heart disease, stroke, and hypertension. This study demonstrates that potential cardiovascular benefits of consuming tea or tea polyphenols regularly (dose-dependent effect for drinking ≥1 cup of tea daily or weekly).