Green and Black Tea Consumption and Risk of Stroke | Zendy

Lenore Arab | Zendy; Weiqing Liu | Zendy; David Elashoff | Zendy

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Green and Black Tea Consumption and Risk of Stroke

Author(s) -

Lenore Arab,

Weiqing Liu,

David Elashoff

Publication year - 2009

Publication title -

stroke

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 3.397

H-Index - 319

eISSN - 1524-4628

pISSN - 0039-2499

DOI - 10.1161/strokeaha.108.538470

Subject(s) - medicine , black tea , stroke (engine) , meta analysis , observational study , green tea , homogeneous , publication bias , randomized controlled trial , demography , random effects model , food science , mechanical engineering , chemistry , physics , sociology , engineering , thermodynamics

Experimental models of stroke provide consistent evidence of smaller stroke volumes in animals ingesting tea components or tea extracts. To assess whether a similar association of black or green tea consumption with reduced risk is evident in human populations, we sought to identify and summarize all human clinical and observational data on tea and stroke.

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