Tea Consumption and Risk of Ischemic Stroke: a Brief Review of the Literature
Seyed M. Nabavi, Maria Daglia, Akbar H. Moghaddam, Seyed F. Nabavi and Valeria Curti
Affiliation: Department of Biology, Faculty of Basic Sciences, University of Mazandaran, Babolsar, Iran.
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.
Keywords: Camellia sinensis, catechins, neuroprotective effect, oxidative stress, stroke.
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