Hodgson Jonathan M
School of Medicine and Pharmacology, GPO Box X2213, Perth, WA, 6847, Australia.
Asia Pac J Clin Nutr. 2008;17 Suppl 1:288-90.
Drinking tea could have a significant impact on public health. Health benefits are believed to be largely due to the presence of high levels of flavonoids. Tea is a rich source of flavonoids, and often the major dietary source. Tea intake and intake of flavonoids found in tea have been associated with reduced risk of cardiovascular disease in cross-sectional and prospective population studies. In addition, flavonoids have consistently been shown to inhibit the development of atherosclerosis in animal models. A variety of possible pathways and mechanisms have been investigated. The focus of this review is on the potential of tea and tea flavonoids to improve endothelial function, and reduce blood pressure, oxidative damage, blood cholesterol concentrations, inflammation and risk of thrombosis. There is now consistent data to suggest that tea and tea flavonoids can improve endothelial function. This may be at least partly responsible for any benefits on risk of cardiovascular disease. Additional studies are needed to investigate whether regular consumption of tea can reduce blood pressure, inflammation and the risk of thrombosis. The evidence for benefit on oxidative damage and cholesterol reduction remains weak.
喝茶可能会对公众健康产生重大影响。人们认为其对健康有益主要是因为含有大量黄酮类化合物。茶是黄酮类化合物的丰富来源，且常常是主要的膳食来源。在横断面研究和前瞻性人群研究中，茶的摄入量以及茶中所含黄酮类化合物的摄入量与心血管疾病风险降低有关。此外，在动物模型中，黄酮类化合物一直被证明能抑制动脉粥样硬化的发展。人们已经对多种可能的途径和机制进行了研究。本综述的重点是茶和茶黄酮类化合物改善内皮功能、降低血压、氧化损伤、血液胆固醇浓度、炎症以及血栓形成风险的潜力。目前有一致的数据表明，茶和茶黄酮类化合物可以改善内皮功能。这可能至少部分解释了其对心血管疾病风险的有益作用。还需要进一步的研究来调查经常喝茶是否能降低血压、炎症和血栓形成风险。关于其对氧化损伤和降低胆固醇有益的证据仍然不足。
