Black tea reduces uric acid and C-reactive protein levels in humans susceptible to cardiovascular diseases
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29 August 2022
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The effect of black tea on the level of uric acid (UA) and C-reactive proteins (CRP) in humans susceptible to ischemic heart diseases was assessed in a prospective randomized controlled study. The study
group consumed 9 g of black tea (equivalent to three cups of tea) daily for 12 weeks without additives
followed by a 3-week wash-out (with control group consuming equivalent volume of hot water). Black
tea consumption induced a highly significant decrease in the high uric acid baseline groups >6 mg/dL
by 8.5%; p < 0.05. For men and women in the base line group >7 mg/dL, the decrease was 9.4% and 7.1%,
respectively. In the low baseline serum uric acid levels there was a non-significant increase of 3.7% and
15% in men and women, respectively. C-reactive protein in the high risk group >3 mg/L was significantly
decreased by 53.4% and 41.1% in men and women, respectively. For the non-supplemented group in
this range the changes were 3.7% decrease for men and 2.9% increase for women. Tea supplementationassociated decrease in plasma uric acid and C-reactive protein levels may benefit humans at high risk of
cardiovascular events and may augment drug therapy.
Keywords
Functional foods,Uric acid,C-reactive protein,Black tea and statin therapy,Tea polyphenols and biomarkers,Cardioprotection and cardiovascular diseases,Inflammation