[Mechanisms of cerebral protection from ischemia by tea constituents]

Abstract

Epidemiological and clinical studies in recent years have shown that regular consumption of green or black tea significantly reduces the risk of cardiovascular diseases, including ischemic stroke. This review presents the clinical and experimental studies of the antiatherogenic, antiplatelet, antioxidant, antiinflammatory and other mechanisms of action of tea and substances in its composition. Effects of tea and its components, are described after long-term, and a short-term consumption. The role of catechins and specific amino acid L-theanine in the possible mechanisms of protection against cerebrovascular disease are discussed.