High blood cholesterol levels have been associated with coronary heart disease. There are two types of blood cholesterol. Low density lipoprotein (LDL), which blocks the arteries, and high density lipoprotein (HDL) which reduces LDL levels.
It is believed that the polyphenols in tea help prevent atherosclerosis, a condition where fatty deposits cause narrowing of the arteries.
According to Japanese research, green tea reduces the levels of LDL, or 'bad' blood cholesterol, and may reduce the risk of coronary heart disease. European studies have found that regular tea drinking protects against heart disease. One study found that the risk was 36 per cent lower for tea drinkers.
Inflammation is also believed to play a role in heart disease. The polyphenols in tea have a mild anti-inflammatory action in animal studies. Preliminary research also indicates that tea polyphenols may reduce the activity of platelets, which are the clotting agents of the blood. This is good, because 'sticky' blood is more likely to form artery-blocking clots.
