FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (21): 311-320.doi: 10.7506/spkx1002-6630-20191015-137

• Reviews • Previous Articles     Next Articles

Recent Advances in Research on Functional Components in Tea that Can Prevent Cardiovascular Disease

LI Xiuping, OUYANG Jian, ZHOU Fang, HUANG Jian’an, LIU Zhonghua   

  1. 1. Key Lab of Tea Science, Ministry of Education, Hunan Agricultural University, Changsha 410128, China; 2. National Research Center of Engineering Technology for Utilization Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China; 3. Co-innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Changsha 410128, China
  • Published:2020-11-23

Abstract: The occurrence of cardiovascular disease (CVD) is mainly affected by the environment and heredity, and the major causes include blood abnormalities such as hyperglycemia and hyperlipidemia, as well as diabetes and atherosclerosis (AS). CVD has become a heavy health burden on individuals. The current status of research on the preventive effect of tea functional ingredients such as polyphenols, polymerized catechins and polysaccharides alone and in combination with natural products on CVD is summarized. The major underlying mechanisms are reviewed such as by reducing blood glucose and lipids, regulating intestinal function, preventing AS or exerting other related protective effects. Directions for future utilization and research of tea functional components are also proposed. This review will provide a theoretical reference for the prevention of sub-health by drinking tea and for the development of functional tea products.

Key words: tea functional components; metabolic disease; synergistic effect; cardiovascular disease; mechanism

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