The Effect of Tea on Cardiovascular Diseases

Year 2020, Volume: 17 Issue: 1, 131 - 136, 06.07.2020

Erkan Polat , Ayşe Demet Karaman , Serdal Öğüt

https://doi.org/10.25308/aduziraat.658756

Abstract

Tea, obtained after done various operations by
gathering the leaves of Camellia sinensis,
is the most consumed drink in the world after water. The tea being always green is a plant that grows in
rainy and warm climate. The types of
tea are obtained by passed from different operations of plucked leaves. These
processes are divided into three groups impending fermented (black tea) and
non-fermented (white and green tea) and
semi-fermented (oolong tea). Each type of tea has a different composition by depending on how the
leaves are processed, the maturation process, geographical area and
agricultural practices. Made epidemiological studies have shown that tea and its components,
especially flavonoids, have protective effects on the cardiovascular system. Theaflavins, polyphenols such as thearubigins,
especially components such as catechins, are responsible for the antioxidant effects.
Therefore tea, contains
properties such as hypocholesterolemic, antiatherosclerotic, antibacterial,
antioxidative, antimutagenic, anticarcinogenic, antiangiogenic, apoptotic.  Studies show
that tea consumption of 6-10 cups (approximately 960-1600 ml) a day  significantly reduces the risk of chronic
diseases. In this study, it was stated that antioxidants in tea content have a
major role in preventing the onset and progression of oxidative stress- induced
illnesses when they are inadequate in terms of endogenous defense against
reactive species. In addition, it was aimed to investigate new
findings about the protective effects of  antioxidants in tea against cardiovascular illnesses.

Keywords

antioxidant, polyphenol, flavonoid, catechins

Çayın Kardiyovasküler Hastalıklar Üzerine Etkisi

Abstract

Camellia sinensis yapraklarının toplanarak çeşitli işlemler yapıldıktan sonra elde edilen çay,
dünyada sudan sonra en çok tüketilen içecektir. Her zaman yeşil kalan çay,
yağmurlu ve ılık iklimde yetişen bir bitkidir. Çayın türleri, koparılan
yaprakların farklı işlemlerden geçirilmesiyle elde edilir. Bu işlemler;
fermente olan (siyah çay) ile fermente olmayanlar (beyaz ve yeşil çay) ve yarı
fermente olanlar (oolong çayı) olmak üzere üç gruba ayrılır. Her çay türü,
yaprakların nasıl işlendiğine, olgunlaşma sürecine, coğrafi bölgeye ve tarımsal
uygulamalara bağlı olarak ayrı bir bileşime sahiptir. Yapılan epidemiyolojik
çalışmalar, çay ve bileşenlerinin özellikle flavonoidlerin, kardiyovasküler
sistem üzerinde koruyucu etkileri olduğunu göstermiştir. Theaflavinler,
thearubiginler gibi polifenoller ve özellikle kateşinler gibi bileşenler,
antioksidan etkilerden sorumludur. Bu nedenle çay hipokolesterolemik,
antiaterosklerotik, antibakteriyel,
antioksidatif, anti­mutajenik, antikarsinojenik, antianjiyojenik, apoptotik
gibi özellikleri içerir. Yapılan çalışmalar, günde 6-10 fincan (yaklaşık
960-1600 ml) çay tüketiminin kronik hastalıklardaki riski önemli oranda
azalttığını göstermektedir. Bu çalışmada, çay içeriğindeki
antioksidanların reaktif türlere karşı endojen savunma açısından yetersiz
kaldığında oksidatif stres kaynaklı hastalıkların başlangıcını ve ilerlemesini
engellemede büyük bir role sahip olduğu belirtilmiştir. Ayrıca çaydaki
antioksidanların, kardiyovasküler hastalıklara karşı koruyucu etkileri ile
ilgili yeni bulguları araştırmak amaçlanmıştır. 

Keywords

antioksidan, polifenol, flavanoid, kataşin

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