Epidemiologic studies indicated that tea consumption reduces the risk of cardiovascular
disease. We assessed the effect of green or black tea consumption on resistance of low …

Dietary flavonoid intake has been reported to be inversely associated with the incidence of
coronary artery disease. To clarify the possible role of tea flavonoids in the prevention of …

Objective: To investigate the in vivo and in vitro effects of black tea on the oxidative
modification of low density lipoprotein (LDL). Design: The antioxidant activity of the tea was …

Intake of flavonoids is associated with a reduced cardiovascular risk. Oxidation of LDL is a
major step in atherogenesis, and antioxidants may protect LDL from oxidation. Because tea …

Background: Tea has been associated with a reduced risk of cardiovascular disease. One
proposed mechanism of this risk reduction involves inhibition of lipoprotein oxidation in vivo …

Epidemiological studies suggest that antioxidant flavonoids in tea may reduce the risk of
cardiovascular disease, possibly via protection of low-density lipoproteins (LDL) against …

Oxidation of low density lipoprotein (LDL) plays crucial roles in atherogenesis. We
previously reported that green tea polyphenols (flavan 3-ols), especially …

Despite epidemiological evidence that tea consumption is associated with the reduced risk
of coronary heart disease, experimental studies designed to show that tea affects oxidative …

It has been reported that green tea consumption reduces the risk of coronary artery disease
and cardiac events. Catechin is a major constituent of Japanese green tea and an …

Prospective studies suggest that tea may protect against cardiovascular disease. A potential
mechanism for such an effect involves inhibition of lipid peroxidation by polyphenolic …