Chinese Green Tea Appears to Lower Cholesterol and Blood Pressure

The effect of tea intake on blood pressure (BP) is controversial. We performed a meta-analysis of randomised controlled trials to determine the changes in systolic and diastolic BP due to the intake of black and green tea. A systematic search was conducted in MEDLINE, EMBASE and the Cochrane Controlled Trials Register up to May 2014. The weighted mean difference was calculated for net changes in systolic and diastolic BP using fixed-effects or random-effects models. Previously defined subgroup analyses were performed to explore the influence of study characteristics. A total of twenty-five eligible studies with 1476 subjects were selected. The acute intake of tea had no effects on systolic and diastolic BP. However, after long-term tea intake, the pooled mean systolic and diastolic BP were lower by − 1·8 (95 % CI − 2·4, − 1·1) and − 1·4 (95 % CI − 2·2, − 0·6) mmHg, respectively. When stratified by type of tea, green tea significantly reduced systolic BP by 2·1 (95 % CI − 2·9, − 1·2) mmHg and decreased diastolic BP by 1·7 (95 % CI − 2·9, − 0·5) mmHg, and black tea showed a reduction in systolic BP of 1·4 (95 % CI − 2·4, − 0·4) mmHg and a decrease in diastolic BP of 1·1 (95 % CI − 1·9, − 0·2) mmHg. The subgroup analyses showed that the BP-lowering effect was apparent in subjects who consumed tea more than 12 weeks (systolic BP − 2·6 (95 % CI − 3·5, − 1·7) mmHg and diastolic BP − 2·2 (95 % CI − 3·0, − 1·3) mmHg, both P< 0·001). The present findings suggest that long-term ( ≥ 12 weeks) ingestion of tea could result in a significant reduction in systolic and diastolic BP.

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Decaffeinated light-roasted green coffee and green tea extract combination improved metabolic parameters and modulated inflammatory genes in metabolic syndrome rats

F1000Research ◽

10.12688/f1000research.27921.1 ◽

2021 ◽

Vol 10 ◽

pp. 467

Author(s):

Mohammad Saifur Rohman ◽

Mifetika Lukitasari ◽

Dwi Adi Nugroho ◽

Risa Ramadhiani ◽

Nashi Widodo ◽

...

Keyword(s):

Blood Pressure ◽

Metabolic Syndrome ◽

Blood Glucose ◽

Systolic Blood Pressure ◽

Green Tea ◽

Triglyceride Level ◽

Fasting Blood Glucose ◽

Metabolic Parameters ◽

Green Coffee ◽

Tea Extract

Background: Individually, green tea and green coffee have been extensively studied for mitigation of metabolic syndrome (MS) in both rats and humans; however, their combined effect requires further investigation. Thus, we compared the metabolic effect of combining green tea and decaffeinated light roasted green coffee on MS in rats. Methods: An MS animal model was constructed by feeding Sprague-Dawley rats with a high-fat-high-sucrose (HFHS) diet for eight weeks and a low dose of streptozotocin (STZ) injection at week 2. Rats fed with HFHS diets and injected with STZ successfully developed MS phenotypes, indicated by higher body weight, systolic blood pressure, plasma triglyceride level, plasma fasting blood glucose level, and lower plasma HDL-C level, compared to those fed with a normal chow diet. Subsequently, MS rats were continuously fed with HFHS and divided into four groups: MS rats, MS with 300 mg/bw.t green tea extract (GT), MS with 200 mg/bw.t green coffee extract (GC), and MS with combined green tea and green coffee extract (CM) for nine weeks. Results: Combining green tea and green coffee have synergistic effects on reducing plasma fasting blood glucose and triglyceride level. Inflammatory markers both in plasma and liver tissue robustly decreased in CM group rats. However, the reduction of systolic blood pressure was observed only in GT and CM groups. Moreover, all treatment resulted in an increase in plasma HDL-C level in MS rats. Conclusions: Our data highlighted that, in MS animal models, combined green tea and decaffeinated light roasted green coffee augment their several individual beneficial effects of improved metabolic parameters and modulated inflammatory genes.

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Effects of Black and Green Tea Consumption on Blood Pressure and Liver Enzymes: A Randomized Controlled Trial

Journal of Nutrition & Food Sciences ◽

10.4172/2155-9600.1000661 ◽

2018 ◽

Vol 08 (01) ◽

Author(s):

Iman A Hakim ◽

Linda Garland ◽

Robin Harris ◽

H H Sherry Chow

Keyword(s):

Blood Pressure ◽

Randomized Controlled Trial ◽

Green Tea ◽

Liver Enzymes ◽

Controlled Trial ◽

Tea Consumption ◽

Randomized Controlled

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Abstract P423: Effects of Green Tea and Soy Isoflavones on Plasma Lipids In Healthy Subjects

Circulation ◽

10.1161/circ.129.suppl_1.p423 ◽

2014 ◽

Vol 129 (suppl_1) ◽

Author(s):

Miao Hu ◽

Elaine Wat ◽

Clara Lau ◽

Brian Tomlinson

Keyword(s):

Blood Pressure ◽

Green Tea ◽

Plasma Lipids ◽

Density Lipoprotein ◽

Green Tea Extract ◽

Soy Isoflavones ◽

Lipoprotein Cholesterol ◽

Once Daily ◽

Tea Extract ◽

Male Subjects

Introduction: Green tea and soy products are widely consumed in daily life and are considered to have beneficial effects on reducing cardiovascular risks. The flavonoids present in soya bean and tea leaves are believed to be responsible for the proposed benefits. Hypothesis: We assessed the hypothesis that epigallocatechin gallate (EGCG), the most abundant active component of green tea and soy isoflavonoids may reduce the plasma lipid levels in healthy volunteers. Methods: Healthy Chinese male subjects were given green tea extract containing EGCG 800 mg once daily for 14 days and soy isoflavones extract 80 mg once daily for 14 days with a wash-out of at least 4-weeks between the two treatments. Sitting blood pressure and fasting plasma lipids were measured at baseline, after green tea and after soy isoflavones, respectively. Results: In 18 healthy male subjects (mean age 26.6 ± 6.0 years, weight 61.7 ± 6.3 kg), consumption of green tea extract, but not soy isoflavones, was associated with significant reductions in plasma low-density lipoprotein cholesterol (LDL-C) (8.1% [95% confidence interval: -2.0, -14.3%], P<0.01) and total cholesterol (4.8 % [0.4,-10.1%], P<0.05) compared to baseline (Table 1). Reduction in LDL-C with green tea was observed in 15 out of 18 subjects and the change in LDL-C was not affected by the baseline levels. Neither product influenced the plasma high-density lipoprotein cholesterol (HDL-C) or triglyceride levels or blood pressure in this normotensive group of subjects (Table 1). Conclusion: This study showed that short term treatment with a high dose of green tea extract, which is equivalent to about 7-10 cups of green tea, reduced plasma LDL-C which may be beneficial for reducing cardiovascular risk.

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