Tea, having been brewed from the leaves of the
Camellia sinensis for almost 4000 years, is the most popularly consumed beverage worldwide, second only to water, with a per capita worldwide consumption of approximately 0.12 L/y.
1 Owing to the high consumption of tea, even small effects in persons could have a large effect on public health. Tea contains more than 4000 chemical compounds that may affect the human body in many aspects.
2,3 There has been a growing interest in recent years in exploring the preventive effect of tea, especially polyphenolic flavonoids in tea, against cardiovascular diseases (CVDs)
4-8 and the development and progression of atherosclerosis.
9,10 The delicate mechanisms responsible for the benefits of tea with regard to cardiovascular risk are, however, unclear.