High blood cholesterol levels have been associated with coronary heart disease. The two types of blood cholesterol are 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 various studies, polyphenols in tea reduce 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.
The polyphenols in tea have a mild anti-inflammatory effect. Inflammation is also believed to play a role in heart disease. Preliminary research also indicates that tea polyphenols may reduce the activity of platelets, which are the clotting agents of the blood.