Review
Nutrition & Dietetics
Jun Guo, Kai Li, Yajun Lin, Yinghua Liu
Summary: Aging is a key factor in cardiovascular diseases, which become more prevalent and severe with age. Understanding the mechanisms and interventions of cardiovascular aging is crucial for healthy aging. Tea polyphenols (TPs) are compounds found in tea leaves and have various effects on cardiovascular health. This article provides a detailed review of tea classification, composition, and its effects on cardiovascular diseases, including hypertension control, cholesterol reduction, antioxidant and anti-inflammatory abilities, as well as improving endothelial function and thrombosis prevention.
FRONTIERS IN NUTRITION
(2023)
Article
Food Science & Technology
Van-Long Truong, Woo-Sik Jeong
Summary: Polyphenols, including phenolic acids, flavonoids, and procyanidins, are abundant in food and beverage derived from plants. Tea polyphenols have established antioxidant and anti-inflammatory properties, and their supplementation can prevent inflammatory conditions and improve the outcome of patients with inflammatory bowel diseases (IBD).
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Food Science & Technology
Jie Li, Chunfeng Chen, Hui Yang, Xiaoping Yang
Summary: Tea polyphenols (TPs) have the potential to regulate gut microbiota dysbiosis induced by antibiotics, decreasing the risk of diseases like obesity, cancer, and diabetes. TPs significantly alleviate the decrease in gut microbiota richness and diversity caused by antibiotics, indicating their potential as a functional food ingredient.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Cell Biology
Rita Nogueira-Ferreira, Fabio Sousa-Nunes, Adelino Leite-Moreira, Liliana Moreira-Costa, Rui Vitorino, Lucio Lara Santos, Daniel Moreira-Goncalves, Rita Ferreira
Summary: Inflammation is recognized as a driving force of cachexia, but its role in the clinical course of cachectic patients is still debated. Studies on cancer and cardiovascular disease patients show that IL-6 and CRP contribute to cachexia, while in cancer, GDF 15, TGF-beta 1, and VEGF C are better markers of the syndrome.
INFLAMMATION RESEARCH
(2022)
Review
Nutrition & Dietetics
Anna Winiarska-Mieczan, Ewa Tomaszewska, Karolina Jachimowicz
Summary: Tea may help alleviate oxidative stress and inflammation in patients with type 1 diabetes, ultimately improving their quality of life.
Article
Food Science & Technology
Arpan Singha Deo, P. J. Asheela Devi, K. S. Sijisha, R. Anusha, Tripti Mishra, Siby Mathew, K. Mathew Abraham, R. Jagadish, S. Priya
Summary: The study compared the antioxidant, anticancer, and anti-inflammatory activities of green tea, orthodox black tea, and CTC black tea. The results showed that green tea had higher antioxidant and anticancer activities and exhibited the best anti-inflammatory effects.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Lei Xu, Rui Wang, Yanan Liu, Shengnan Zhan, Zufang Wu, Xin Zhang
Summary: Tea polyphenols have shown memory-enhancing activities and can effectively modulate the composition of the gut microbiota. The gut microbiota plays a critical role in the development of neurodegenerative diseases by regulating brain-gut axis function. Tea polyphenols have the advantage of multi-targeting and high safety profiles, making them potential neuroprotective substances with great potential in preventing and treating neurodegenerative diseases.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Review
Biochemistry & Molecular Biology
Roland Gal, Robert Halmosi, Ferenc Gallyas Jr, Michael Tschida, Pornthira Mutirangura, Kalman Toth, Tamas Alexy, Laszlo Czopf
Summary: Cardiovascular diseases (CVDs) are a major cause of illness and death worldwide. Unhealthy dietary habits have been shown to contribute to the development of CVDs. Natural polyphenols, found in fruits, vegetables, and red wine, play a clear role in improving cardiovascular health. This review summarizes the results of pre-clinical and clinical trials on important natural polyphenols such as resveratrol and flavonoids, their sources and biosynthesis, and their regulatory effect on signal transduction pathways. Additionally, scientific evidence is provided regarding the cardiovascular benefits of moderate, long-term red wine consumption.
Review
Biochemistry & Molecular Biology
Agnieszka Ziolkiewicz, Kamila Kasprzak-Drozd, Robert Rusinek, Ewa Markut-Miotla, Anna Oniszczuk
Summary: Polyphenols have gained significant attention for their beneficial effects on health, including antioxidant, anti-inflammatory, antibacterial, and neuroprotective activities. They have shown potential in preventing and treating atherosclerosis, mainly by being converted into bioactive substances by gut microbiota. This study explores the anti-atherosclerotic properties of polyphenols and sheds light on the link between dietary polyphenols, gut microbiota, and cardiovascular benefits.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Review
Nutrition & Dietetics
Mengyu Hong, Jing Yu, Xuanpeng Wang, Yanan Liu, Shengnan Zhan, Zufang Wu, Xin Zhang
Summary: Aging is inevitable and often accompanied by chronic disease. Tea polyphenols have potential anti-aging benefits by regulating the composition of the intestinal microbiota. The interaction between human neurological function and the gut microbiota suggests that tea polyphenols can be an effective intervention to alleviate brain-aging.
Review
Cardiac & Cardiovascular Systems
Yixin Xie, Yongnan Li, Jianshu Chen, Hong Ding, Xiaowei Zhang
Summary: Cardiovascular diseases are a leading cause of death and their prevalence has increased significantly worldwide in recent years. Cell death is closely associated with the development of these diseases and involves multiple molecular and cellular mechanisms. The early growth response-1 (Egr-1) factor is identified as a key player in the pathogenesis of cardiac cell death mechanisms.
FRONTIERS IN CARDIOVASCULAR MEDICINE
(2023)
Review
Medicine, General & Internal
Abby Keller, Taylor C. Wallace
Summary: This review suggests that consistently consuming 2 cups of unsweet tea per day can potentially decrease the risk and progression of cardiovascular disease. It also indicates that consuming tea as a beverage does not appear to be harmful to health, with potential benefits outweighing risks. Future large-scale clinical intervention studies are needed to confirm the effects observed in observational studies and provide better mechanistic insight.
ANNALS OF MEDICINE
(2021)
Review
Biochemistry & Molecular Biology
Xinzhou Wang, Yanan Liu, Zufang Wu, Peng Zhang, Xin Zhang
Summary: The intestinal flora plays a crucial role in maintaining human health, and tea polyphenols have the ability to regulate intestinal flora and potentially prevent and treat chronic diseases.
Review
Biochemistry & Molecular Biology
Lidia Puertas-Umbert, Judith Alonso, Leif Hove-Madsen, Jose Martinez-Gonzalez, Cristina Rodriguez
Summary: This review summarizes the role of the PDE4 subfamily in cardiovascular function and highlights the challenges associated with targeting PDE4 enzymes as a therapeutic strategy for cardiovascular diseases.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Review
Biochemistry & Molecular Biology
Wenjing Ren, Patrizia Rubini, Yong Tang, Tobias Engel, Peter Illes
Summary: Macrophages are mononuclear phagocytes that can be derived from blood-borne monocytes or exist as resident macrophages in peripheral and central tissues. They have M1 and M2 phenotypes and possess P2X7 receptors that respond to ATP and induce inflammatory responses and diseases. Therefore, P2X7 receptors on macrophages may be important targets for maintaining immune homeostasis and treating inflammatory diseases.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
