Effects on blood pressure of drinking green and black tea
Effects on blood pressure of drinking green and black tea
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DOI：
10.1097/00004872-199917040-00002
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发表时间：
1999-04-01
影响因子：
4.9
通讯作者：
Jordan, N
中科院分区：
文献类型：
--
作者：
Hodgson, JM;Puddey, IB;Jordan, N
流行病学研究表明，茶中的类黄酮成分与心血管疾病风险降低有关。黄酮类化合物已被证明在体外具有抗氧化和血管扩张作用;因此，我们假设饮用绿色或红茶减弱了对咖啡因的特征明显的急性加压反应，并且在经常饮用期间降低了血压。目的确定绿色和红茶是否可以减弱咖啡因的瞬时加压效应，或者在经常饮用期间降低血压。方法在第一项研究中，使用拉丁方设计的研究，在20名血压正常的男性中评估了四种热饮--绿色茶和红茶（剂量相当于四个标准杯）、与茶的咖啡因含量（“咖啡因”）相匹配的水和水--的急性作用。临床血压测量前和30和60分钟后，每喝了。在第二项研究中，使用三阶段交叉研究，在13名患有正常高收缩压和轻度收缩压高血压（收缩压在130-150 mmHg范围内）的受试者中检查了定期摄入绿色和红茶对血压的影响。每天五杯绿色茶、红茶和咖啡因（在帽子水中并与茶匹配），以随机顺序饮用7天。在每次7天干预结束时测量24小时动态血压，结果以平均值和95%可信区间（CI）表示。结果咖啡因可引起急性应激反应。与咖啡因相比，饮用绿色茶的人在30分钟时收缩压和舒张压进一步急剧升高[5.5 mmHg（95%CI -1.4至12.4）和3.1 mmHg（95%CI -0.1至6.3）]和红茶[分别为10.7 mmHg（95%CI 4.0至17.4）和5.1 mmHg（95%CI 1.8至8.4）]。60分钟时血压变化不显著。经常饮用绿色茶对24小时动态收缩压和舒张压的影响[增加1.7 mmHg（95%CI -1.6至5.0）和0.9 mmHg（95%CI -1.3至3.1）]或红茶[增加0.7 mmHg（95%CI -2.6至4.0）和降低0.7 mmHg（95%CI分别为-2.9至1.5）]与咖啡因相比无显著性差异。结论与我们最初的假设相反，喝茶比单独喝咖啡引起更大的血压急性升高，然而，喝茶对血压的任何急性影响在经常喝茶期间并没有转化为动态血压的显著改变。J Hypertens 1999，17：457-463（C）Lippincott威廉姆斯& Wilkins.
Background The flavonoid components of tea have been associated in epidemiological studies with a decreased risk of cardiovascular disease. Flavonoids have been shown to have antioxidant and vasodilator effects in vitro; we therefore postulated that drinking green or black tea attenuates the well-characterized acute presser response to caffeine and lowers blood pressure during regular consumption.Objective To determine whether green and black tea can attenuate the transient presser effect of caffeine, or lower blood pressure during regular consumption.Methods In the first study, the acute effects of four hot drinks - green tea and black tea (at a dose equivalent to four standard cups), water matched to the teas for caffeine content ('caffeine') and water - were assessed in 20 normotensive men using a Latin-Square designed study. Clinic blood pressure was measured before and 30 and 60 min after each drink had been ingested. In the second study, the effects on blood pressure of regular green and black tea ingestion were examined in 13 subjects with high-normal systolic blood pressure and mild systolic hypertension (systolic blood pressure in the range 130-150 mmHg) using a three-period crossover study. Five cups per day of green tea, black tea and caffeine (in hat water and matched to the teas) were consumed for 7 days each, in random order. Twenty-four hour ambulatory blood pressure was measured at the end of each seven-day intervention.Results are presented as means and 95% confidence intervals (CI). Results An acute presser response to caffeine was observed. Relative to caffeine, there were further acute increases in systolic and diastolic blood pressure at 30 min among those drinking green tea [5.5 mmHg (95%CI -1.4 to 12.4) and 3.1 mmHg (95%CI -0.1 to 6.3), respectively] and black tea [10.7 mmHg (95%CI 4.0 to 17.4) and 5.1 mmHg (95%CI 1.8 to 8.4), respectively]. The changes in blood pressure at 60 min were not significant The effect on 24-h ambulatory systolic and diastolic blood pressure of regular drinking of green tea [increases of 1.7 mmHg (95%CI -1.6 to 5.0) and 0.9 mmHg (95%CI -1.3 to 3.1), respectively] or black tea [increase of 0.7 mmHg (95%CI -2.6 to 4.0) and decrease of 0.7 mmHg (95%CI -2.9 to 1.5), respectively] was not significant relative to caffeine.Conclusions Contrary to our initial hypothesis, tea ingestion caused larger acute increases in blood pressure than caffeine alone, However, any acute effects of tea on blood pressure did not translate into significant alterations in ambulatory blood pressure during regular tea consumption. J Hypertens 1999, 17:457-463 (C) Lippincott Williams & Wilkins.