Herbal Therapy: Habitual Green Tea in Ameliorated Risk of Stroke

Kyle J. Norton (Scholar, Master of Nutrients, All right reserved)

Green tea is found to consist a therapeutic and substantial effect in reduced risk and treatment of stroke, some scientists suggested

Green tea, is a precious drink processes numbers of health benefit known to almost everyone in Asia and Western world. However, as yin in nature herbal medicine or food, long term injection of large amounts may obstruct the balance of yin-yang, induced "yin excessive syndrome" or "yang vacuity syndrome" including weaken immunity and painful case of GERD,... according to traditional Chinese medicine's Yin-Yang theory.

Stroke is a medical condition of emergency caused by reduced or interrupted blood circulation to the brain, such as blocking artery induced ischemic stroke and leaking or bursting of a blood vessel precipitated hemorrhagic..

According to statistic, in US, every year, approximately 795,000 people suffer a stroke, a leading cause of serious and long-term disability.

Evaluation of green tea effect in risk of stroke was found to associated of certain mechanism involving numbers of aspects.

The review of medical literature published online suggested that green tea with strong inhibition of high blood pressure, a primary risk factor of stroke through its antioxidant and vasodilative activities induced by phytochemical flavonoids in improved blood circulation to the brain. Although increased acute blood pressure was found in some studies, this acute effect did not translate into significant alterations in ambulatory blood pressure during regular tea consumption.

The impact of tea or catechin consumption precipitated nitric oxide  formation, as an essential gas signal molecule to protect the brain against in facilitated ischemic stroke and hemorrhagic stroke by relaxed vascular smooth muscle cells and induced vasodilatation through regulating network of blood vessel and peripheral nerve tissues. 

Amazingly, catechin also reduced NO levels through endothelial function by increased platelets aggression in post stroke.

In fact, green tea theanine, a bioactive chemical constituents also found to process anti stroke development through stimulating NO production of the cells in the inner wall of arteries in reduced risk of vascularconstrction and promoted  blood circulation, thus decreasing risk of an artery-blocking clot, a major cause of stroke, 

Further analysis also discovered that glutamate molecule found in theanine may also play an important role in attenuated risk of stroke through neuroprotective effect by decreased middle cerebral artery occlusion and cerebral infarction caused by blocking or narrowing the arteries in supplying blood and oxygen to the brain.

According to the study of  82 369 Japanese (aged 45-74 years; without cardiovascular disease [CVD] or cancer in 1995 and 1998 for Cohort I and II, respectively) received 13 years of mean follow-up through the end of 2007. green tea consumption of green tea 2 to 3 and ≥ 4 cups/d showed a significant effect in reduced risk of stroke with the multivariable-adjusted hazard ratios of 0.86 (0.78-0.95) and 0.80 (0.73-0.89), respectively in compared to non drinkers. And Higher green tea consumption reduced the risks of stroke subtypes, especially in intracerebral hemorrhage.

Other researchers suggested that green tea efficacy in reduced risk of stroke may be also associated to antioxidant effect in protection of endothelial function in blood circulation by reduced high blood cholesterol induced plaque build-up in the arteries in blocking blood flow to the brain, particularly in reactive oxygen species (ROS) precipitation of lipid peroxidation.

The effect of green tea in reduced insulin resistance in healthy adults may also contribute to lower risk of stroke, according to the cohort of 1509 nondiabetic participants from the Northern Manhattan Study (mean [SD] age, 11 [10] years; 64.2% women; 58.9% Hispanics).

Dr. Arab L said, "Regardless of their country of origin, individuals consuming >or=3 cups of tea per day had a 21% lower risk of stroke than those consuming <1 cup per day (absolute risk reduction, 0.79; CI, 0.73 to 0.85). The proportion of heterogeneity not explained by chance alone was 23.8%".

The information findings suggested that habitual green tea consumption may have a therapeutic in reduced risk of stroke development in general population. 

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Author Biography
Kyle J. Norton (Scholar, Master of Nutrients, All right reserved)
Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bio science, ISSN 0975-6299.

Sources
(1)The impact of green tea and coffee consumption on the reduced risk of strokeincidence in Japanese population: the Japan public health center-based study cohort by Kokubo Y1, Iso H, Saito I, Yamagishi K, Yatsuya H, Ishihara J, Inoue M, Tsugane S.(PubMed)

(2)Coffee, tea, and cocoa and risk of stroke by Larsson SC1(PubMed)
(3) The Impact of Green Tea Consumption on the Prevention of Hemorrhagic Stroke by Lee SM1, Choi NK, Yoon BW, Park JM, Han MK, Park BJ.(PubMed)
(4) Green and Black Tea Consumption and Risk of Stroke A Meta-Analysis by Lenore Arab, PhD; Weiqing Liu, MS; David Elashoff, PhD(Stroke. 2009;40:1786-1792.)
(5) Insulin resistance and risk of ischemic stroke among nondiabetic individuals from the northern Manhattan study by Rundek T1, Gardener H, Xu Q, Goldberg RB, Wright CB, Boden-Albala B, Disla N, Paik MC, Elkind MS, Sacco RL.(PubMed)