Potential benefits of tea consumption against risk factors associated with the development of coronary artery disease

This chapter provides an extensive exploration of the potential health benefits of tea consumption, particularly green and black teas, in the context of coronary artery disease (CAD) and its associated risk factors. It introduces tea as a globally consumed beverage with rich bioactive properties and highlights its origins while exploring the types based on the degree of fermentation. A brief overview of the role of oxidative stress and inflammation in the development of CAD and how tea potentially mitigates these mechanisms is highlighted. Some of the critical points discussed include the tea’s bioavailability and chemical composition, emphasizing the relevance of understanding its pharmacokinetics. Clinical evidence from randomized controlled trials is presented, informing on the potential cardioprotective effects of tea consumption in individuals with CAD or at risk of CAD, with a particular focus on the modulation of oxidative stress and inflammation markers. The included studies cover a range of dosages and durations, reflecting the diverse approaches to investigating tea’s health benefits. In conclusion, evidence suggests the potential use of tea consumption as a dietary intervention for CAD and related conditions.