One of the leading causes of death in North America is cardiovascular disease. Atherosclerosis, the hardening of large and medium sized arteries, is the underlying disorder leading to heart attacks and ischemic strokes. The oxidation of low-density lipoproteins (LDL), which carry cholesterol into the blood stream, plays an important role in the development of atherosclerosis. Antioxidants are believed to slow the progression of atherosclerosis by inhibiting the cell damaging oxidation process. Studies have reported a reduced risk of heart disease in those consuming lycopenes, an antioxidant contained in tomatoes.

Lycopene is a lipid soluble antioxidant that is transported in the blood through lipoproteins. Serum levels can be significantly increased by the consumption of tomato juice, spaghetti and concentrated lycopene. Studies now suggest that the consumption of tomato products inhibits oxidative damage of LDL cholesterol, and thus may be helpful in reducing the risk of heart disease.

Why are plant sterols good for your health?

Sterols are naturally occurring substances found in plants and wood pulp. Plant sterols are similar in structure to cholesterol but are not made by the human body. There is evidence that plant sterols found in oils and margarine may reduce blood cholesterol levels. It is believed that they work by reducing cholesterol absorption from the intestinal tract.

The research so far suggests that including sterols into spreads can reduce total cholesterol and LDL cholesterol, while leaving HDL cholesterol levels unchanged. The reduction in total and LDL cholesterol may help contribute to the prevention of cardiovascular disease. Another benefit of plant sterols is that they can be used by patients who are already using cholesterol-lowering drugs such as statins, and by patients with diabetes.

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Why does milk reduce the antioxidant load of tea?

Although most of the western world drinks tea with milk, it is not well known that milk added to tea reduces its antioxidant benefits!

Most tea drinkers in the British Isles, Canada, New Zealand and Australia add milk to their favorite pastime, “tea time”. Although green tea and black tea have significant antioxidant benefits, the ingredients in milk, namely lactalbumin and fatty acids may bind to the antioxidants in hot tea and reduce their absorption from the gut. The emphasis is hot tea, as the effect is less when milk is added to cold tea.

The polyphenols in black tea may also be inactivated by the lactalbumin, calcium and fatty acids in milk.

So, for a more hearty benefit from drinking tea, avoid adding milk to your favorite hot beverage, tea.

Green Tea, Black Tea , Antioxidant Load and Cardiovascular Health, posted November 20, 2003

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Why is Tea Good for Cardiovascular Health?

Tea is the most consumed drink in the world! Tea has significant antioxidant potential. As a matter of fact, it is known that within 30 minutes of drinking a cup of tea, your antioxidant potential (in blood) is increased by 30 to 40 percent.

What is the Difference Between Green Tea and Black Tea

Black tea is the fermented end product of green tea. Green tea contains polyphenols, just like dark chocolate. Remember, the polyphenols in dark chocolate have been shown to reduce blood pressure!

Black tea contains unique antioxidants, like catechins and quercetin, both implicated as protective against cardiovascular diseases like coronary artery disease and stroke.

A study performed in the Netherlands demonstrated that those who drank in excess of 4 cups of tea a day had 70 percent less chance of developing stroke during a 15 year follow-up study than those who drank less than 2.5 cups of tea a day!

So, drink up!. Green or black tea is good for your health!

Heart Smart Books

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