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Can black tea influence plasma total homocysteine concentrations?
Jonathan M Hodgson1, Valerie Burke, Lawrence J Beilin
1School of Medicine & Pharmacology, University of Western Australia, and the Western Australian Institute for Medical Research, Royal Perth Hospital, Perth, Australia. jonathan@cyllene.uwa.edu.au
The American Journal of Clinical Nutrition
|March 29, 2003
Summary
Regular black tea consumption did not change average homocysteine levels. However, individual differences in how the body processes tea polyphenols influenced homocysteine changes, suggesting personalized effects.
Area of Science:
- Nutritional Biochemistry
- Cardiovascular Health
- Metabolomics
Background:
- Polyphenols in beverages like tea can affect homocysteine metabolism.
- This interaction may lead to elevated plasma total homocysteine (tHcy) levels.
Purpose of the Study:
- To investigate if regular black tea intake alters tHcy concentrations.
- To determine the relationship between O-methylation of tea polyphenols and changes in tHcy.
Main Methods:
- A randomized, controlled crossover study involving 22 subjects.
- Participants consumed black tea or hot water daily for 4 weeks.
- Measured fasting tHcy and urinary 4-O-methylgallic acid (4OMGA) as a marker of polyphenol methylation.
Main Results:
- Black tea consumption did not significantly change mean tHcy levels.
- Increased urinary 4OMGA excretion correlated positively with changes in tHcy.
- Individuals with higher 4OMGA excretion showed increased tHcy, while those with lower excretion showed decreased tHcy.
Conclusions:
- Overall, regular black tea intake does not alter mean tHcy concentrations.
- Individual variations in the O-methylation of polyphenols influence the effect of black tea on tHcy levels.