Tea Consumption and Risk of Ischemic Stroke: a Brief Review of the Literature

Title:Tea Consumption and Risk of Ischemic Stroke: a Brief Review of the Literature

Volume: 15 Issue: 4

Author(s): Seyed M. Nabavi, Maria Daglia, Akbar H. Moghaddam, Seyed F. Nabavi and Valeria Curti

Affiliation:

Keywords: Camellia sinensis, catechins, neuroprotective effect, oxidative stress, stroke.

Abstract: Stroke is an important cerebrovascular disease which causes chronic disability and death in patients. Despite of its high morbidity and mortality, there are limited available effective neuroprotective agents for stroke. In recent years, the research aimed at finding novel neuroprotective agents from natural origins has been intensified. Camellia sinensis L. (tea) is the second most consumed beverage worldwide, after water. It is classified into green and white, oolong, black and red, and Pu-erh tea based on the manufacturing process. Catechins are the main phytochemical constituents of Camellia sinensis which are known for their high antioxidant capacity. On other hand, it is well known that oxidative stress plays an important role in the initiation and progression of different cardiovascular diseases such as stroke. Therefore, the present article is aimed to review scientific studies that show the protective effects of tea consumption against ischemic stroke.

Cite this article as:

Nabavi M. Seyed, Daglia Maria, Moghaddam H. Akbar, Nabavi F. Seyed and Curti Valeria, Tea Consumption and Risk of Ischemic Stroke: a Brief Review of the Literature, Current Pharmaceutical Biotechnology 2014; 15 (4) . https://dx.doi.org/10.2174/1389201015666140617100945