Investigating the Effects of Green Tea on Blood Viscosity

A diet high in flavonoids is becoming more established as beneficial to human health. Recent data suggest that the regular consumption of flavanols can reduce the numbers of deaths by cardiovascular disease at a population level. The mechanisms for these reductions in deaths by cardiovascular disease are still debated and little is known about their impacts on factors affecting blood viscosity. The metabolism of flavanols is complex, with different metabolites being predominant in the blood at different time points. Therefore, in this study, we will investigate the effects of green tea, a well-known source of flavanols, on blood viscosity at different time points. This will be assessed in healthy individuals with no history of cardiovascular disease aged 65+ years old. Blood viscosity will be measured before, and 2hours and 8hours after the consumption of green tea.

NCT Number	NCT06740448
Lead Sponsor	University of Reading Collaborators: Biotechnology and Biological Sciences Research Council, Royal Berkshire NHS Foundation Trust
Conditions	Cardiovascular Disease
Enrollment	35 participants
Start Date	2025-01
Primary Completion	2025-05 (estimated)
Study Completion	2025-05 (estimated)
Updated on ClinicalTrials.gov	2024-12-27