Two Cups of Tea Improves Blood Pressure and Lowers Cholesterol

USA - New research shows that flavan-3-ols found in tea can help reduce high blood pressure, cholesterol and high blood glucose.


Flavan-3-ols is a plant compound found in many foods and beverages, such as tea, berries, raisins, apples, and dark chocolate. For decades, studies have consistently demonstrated flavan-3-ols benefits in reducing risk of lifestyle-related diseases including heart disease, stroke, and type 2 diabetes… by improving blood pressure, cholesterol and blood glucose levels. Furthermore, flavan-3-ols has been proved to help protect human body cells from aging damage.

According to a research published in November by Advances in Nutrition journals, the consumption of 400-600mg of flavan-3-ols per day provides the above health benefits. Such amount of flavan-3-ols per day is equivalent to two cups of tea.

Dr. Kristi Crowe-White, the research leader, said: “Flavan-3-ol-rich foods, such as tea, are easily accessible, affordable and really have positive impact on people’s cardiometabolic health “

Conducted by the collaboration between the The Institute for the Advancement of Food and Nutrition Sciences and the Academy of Nutrition and Dietetics, the study recommended the specific flavan-3-ols amount for daily consumption. It analyzed 157 existing trials and 15 studies on flavan-3-ols effects on human body.

As found by the study, among all evaluated foods and beverages, tea has the highest concentration of flavan-3-ols.

Illustration - Drinking two cups of tea a day can help reduce high blood pressure and blood lipids. Photo: Freepik
Illustration – Drinking two cups of tea a day can help reduce high blood pressure and blood lipids. Photo: Freepik

In April, the The Sixth International Scientific Symposium on Tea & Human Health also indicated that drinking tea can properly support cognitive function.

Herbal teas such as chamomile, mint… contain a natural compound called flavonoids – an antioxidant and L-theanine – an amino acid beneficial to cognition. Studies by Professor Louise Dye, University of Leeds, showed that high L-theanine and lower caffeine amount in tea are useful for concentration ability and attention enhancement.

Phuong Tra