One such factor is tea consumption, which is widespread across many cultures. Tea, particularly black and green varieties, is a major dietary source of flavonoids—naturally occurring plant compounds that belong to a larger group known as polyphenols. Flavonoids are often described as “vitamin-like” because they support normal body functions, even though they are not classified as essential vitamins.
Laboratory (in vitro) studies have shown that isolated flavonoids, when present at high physiological concentrations, can reduce platelet aggregation and lower markers of platelet activation. These findings suggest that flavonoids may help keep platelets in a less reactive state, decreasing the likelihood of unwanted clot formation. In addition, flavonoids act as antioxidants, neutralizing highly reactive free radicals that can damage blood vessel walls and promote atherosclerosis, a major contributor to cardiovascular disease.
Evidence from long-term population studies supports these biological observations. In one well-known study, men with a high intake of flavonoids had a 73 percent lower risk of stroke over a 15-year follow-up period compared with men whose flavonoid intake was low. Notably, about 70 percent of the flavonoids consumed by these men came from drinking black tea, highlighting tea’s importance as a practical and accessible source of these compounds.
Further support comes from a meta-analysis of seven prospective studies examining flavonoid intake and coronary heart disease. This analysis found that individuals in the highest third of flavonoid consumption had a 20 percent lower risk of dying from coronary heart disease compared with those in the lowest third.
Together, these findings suggest that regular consumption of flavonoid-rich foods and beverages, such as tea, may contribute to better cardiovascular health by reducing platelet activation, limiting oxidative damage, and lowering the long-term risk of heart disease and stroke.
How Tea Flavonoids Support Heart and Vascular Health
