Black and green tea and heart disease: A review

Article type: Research Article

Authors: Joe A. Vinson,

Affiliations: Department of Chemistry, University of Scranton, Scranton, PA 18510, USA. Tel.: +1 570 941 7551; Fax: +1 570 941 7510; E-mail: vinson@uofs.edu

Abstract: Tea is the second most consumed beverage around the world behind water. Epidemiological evidence points to both green and black tea consumption being protective with respect to heart disease. However, epidemiological evidence does not prove cause and effect and is potentially flawed by confounding variables. The recent evidence with respect to teas' beneficial effects from {\it in vitro} and {\it in vivo} studies in both animals and humans will be covered in this review. The comparative benefits of green vs. black tea will be considered. Articles published through December, l999 will be included.

Keywords: tea, antioxidant, heart disease, catechins

Journal: BioFactors, vol. 13, no. 1-4, pp. 127-132, 2000