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Notícias Nacionais / 15/04/2021


Science finds out why tea lowers blood pressure

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Science finds out why tea lowers blood pressure

American scientists have found a scientific explanation of why green tea, or black tea, relax blood vessels and lower blood pressure.

The compounds present in teas activate ion channel proteins in the wall of veins and arteries.

The discovery by the University of California, Irvine, USA, helps explain the antihypertensive properties of tea and could lead to the development of new drugs to lower blood pressure.

Results of

The research results revealed that two catechin-like flavonoid compounds - epicatechin gallate and epigallocatechin-3-gallate - found in tea, each activate a specific type of ion channel protein called KCNQ5.

This protein allows potassium ions to diffuse out of cells to reduce excitability.

Since KCNQ5 is found in the smooth muscle that lines blood vessels, its activation by tea catechins can also relax blood vessels.

The same was confirmed by researchers the University of Copenhagen, Denmark, who participated in the research.

“We found, using computer modeling and mutagenesis studies, that specific catechins attach to the base of the voltage sensor, which is the part of KCNQ5 that allows the channel to open in response to cellular excitation.

This connection allows the channel to open earlier and much more easily in the process of cellular excitation, ”explained Professor Geoffrey Abbott, the University of California.


Since one third of the world's adult population has hypertension, and this condition is considered the number one modifiable risk factor for cardiovascular disease and premature mortality, new approaches to the treatment of hypertension have enormous potential to improve global public health.

Previous studies have shown that consumption of green or black tea can reduce blood pressure by a small but consistent amount and catechins were already considered to be a contributor to this property.

The identification of KCNQ5 as a new target for the hypertensive properties of tea catechins can facilitate the optimization of medicinal chemistry, to improve the potency or effectiveness of the compound.

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