Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Tea polyphenols, particularly those found in green and black tea (such as catechins and theaflavins), have been studied for their potential effects on blood pressure and hypertension. Several epidemiological and interventional studies suggest that regular consumption of tea may have a modest blood pressure-lowering effect. Meta-analyses of randomized controlled trials (RCTs) indicate that green tea and black tea consumption, especially at higher intakes over at least 12 weeks, can lead to small but significant reductions in both systolic and diastolic blood pressure. The proposed mechanisms include improved endothelial function, increased nitric oxide production, and antioxidant effects, all of which can contribute to vascular relaxation and reduced blood pressure. However, the effect size is generally modest, often in the range of 2-3 mmHg reduction, which may not be clinically significant in all populations. Despite these findings, inconsistencies exist among studies, with some showing no effect. The evidence base is stronger for green tea than for black tea, and effects may vary according to baseline blood pressure, tea type, and polyphenol content. Overall, while tea polyphenols are not a replacement for antihypertensive medication, there is moderate scientific evidence supporting their role as a supportive dietary measure for blood pressure management.

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