Black Tea Lower Heart Disease Risk

Black Tea Lower Heart Disease Risk


Nutrition experts from the Institut Pertanian Bogor (IPB) revealed that consuming black tea regularly at least two cups a day, can the risk of coronary heart disease caused by a cumulation of cholesterol up to 40 percent.

"Cholesterol sedianya that will accumulate in the blood vessel does not become embedded in the heart blood vessel, because the process oksidasinya dibuyarkan substances by anti-oksidan in black tea," said Prof. Dr. Ir Ali Khomsan, Teacher of Food and Nutrition IPB in Jakarta, Tuesday.

According to Ali, antioxidants in tea prevent the oxidation of black bad cholesterol (LDL). When LDL teroksidasi, the stoppage of blood vessel will easily occur and the risk of heart disease also increases.

"In the process of making black tea, antioxidants catechin becomes theaflavin," he said.

Prosenjit cite the results of research and Sukta 2003, "Theaflavin have a free radical trapping rate is higher than EGCG (epigallocatechin-3-gallate), or 36.7 percent more."

In addition, theaflavin also increase natural antioxidants produced by the body, namely glutation peroksidase and katalase.

Prosenjit and Sukta even a conclusion theaflavin in black tea have antioxidants activity stronger than vitamin E and vitamin C.

As the state economy is growing, eating patterns of the Indonesian people who often eat more food to trigger a number of cancer and heart disease.

Trends in mortality due to coronary heart disease (PJK) in Indonesia continues to show increases in line with the increase in welfare.

In the year 1975, there were approximately 5.9 percent of deaths in Indonesia caused by PJK.

While in 1995 so has jumped 19 percent, and estimated in 1999 about 25 percent of deaths in Indonesia are caused by coronary heart disease. (Between)