Antiatherosclerotic and cardioprotective Phytochemicals of tea (Camellia sinensis)

Tea, made from the fresh shoots of the Camellia sinensis plant, is a widely consumed non-alcoholic beverage enjoyed around the globe. Processed from the apical buds and tender leaves of the tea plant, this beverage has been linked to numerous health benefits throughout the ages. Tea is valued for its phenolic antioxidants and potential cardioprotective effects. Observational data and randomized-controlled trials indicate that tea consumption is associated with lower risk of atherosclerotic cardiovascular diseases (ASCVD) and all-cause mortality. These potential benefits have been ascribed to the variety of pharmacologically or bioactive microconstituents present in tea. In this chapter, we critically review the evidence supporting the consumption of tea for cardiovascular health. Evidence surrounding the anti-inflammatory, antiplatelet, anti-atherosclerotic, anti-low-density lipoprotein (LDL) oxidation, and antithrombotic properties of tea constituents such as epicatechins, gallic acid, lipids, and various alkaloids are discussed with respect to their structure-activity relationships. The evidence to date suggests that the cardiovascular benefits of tea may be dose dependent. To better understand tea bioactive components and CVDs, this chapter summarizes the evidence regarding structure activity relationships of tea bioactive compounds and their potential targets. Although tea research is growing, it is still unclear whether tea consumption is a proactive dietary habit to lower the risk of cardiovascular disease.