Effect of tea in cerebrovascular disease and diabetes: A study

Abstract

Background: Tea is the most widely consumed beverage next to water in the world. Tea is rich in flavonoids,
a polyphenonlic compound. Flavonoids have shown to have significant property of endothelium-dependent vasodilation.
Catechins are one of the major components of tea and promising tool against cerebrovascular diseases and metabolic syndrome.
Clinical and observational data on tea intake and stroke are found to have beneficial role in preventing the onset of ischemic
stroke in human. Aims: To study the effect of tea-drinking in ischemic stroke and metabohc syndromes. Methodology: A total
of 1082 stroke patients were recruited from in and out patients from Department of Ramakrishna Mission Seva Pratisthan.
Detailed history and clinical examination based on stroke, diabetes, hypertension and tea-intake questionnaire were prepared.
Biochemical examinations such as fasting and PP glucose, blood urea, creatinine, uric acid, blood for lipid profile (HDL, LDL,
VLDL and triglyceride) in every individual and neuroimaging study such as CT Scan/ MRI of brain were done in selected cases
and repeated at every 6-month interval. Individuals taking cholesterol-lowering agents were advised to continue the same doses
unless advised. Results: Out of 917 patients, 661 were men and 256 were women. Clinician and senior neurologist carried out
clinical and neurological examinations. The mean±SD age of the participants was 62.13 ±11.33 and had a mean ±SD education
of 8.12±4.61 years. Total 94.98% patients were tea-drinker and mostly preferred type is decoction (53.54%). Considering
the history of tea-intake habit, 300 ml is the highest amount taken by 39.69%) patients. Regarding positive family history,
hypertension is the most common (40.35%), and stroke is the second most common neurological disorder noticed in 28.89%
of the family members. A paired t-test analysis revealed a significant result (P less than 0.01) showing decrease in blood sugar level
and increase in HDL level when compared with the first and second visit of the study participants. Conclusion: We observed
that tea consumption may gives rise to better control of fasting hyperglycemia and help in raising the level of HDL (protective
cholesterol).