Tea polyphenols exhibit angiotensin-converting enzyme inhibitory properties. - GreenMedInfo Summary
Inhibition of angiotensin converting enzyme (ACE) activity by polyphenols from tea (Camellia sinensis) and links to processing method.
Food Funct. 2011 Jun ;2(6):310-9. Epub 2011 May 26. PMID: 21779569
The focus of this study was to investigate Angiotensin Converting Enzyme (ACE) inhibiting activity across 34 teas (Camellia sinensis) produced by 5 different processing methods including green (GT), oolong (OT), white (WT), black (BT) and dark (DT) teas. In vitro ACE inhibitory activity was affected by the tea processing method with IC(50) values for ACE inhibition: green