"Cholesterol which had been due will accumulate in the blood vessels do not become embedded in the heart blood vessels, because the oxidation process dibuyarkan by anti-oxidant substances in black tea," said Prof. Dr. Ir Ali Khomsan, professor of food and nutrition IPB, in Jakarta.
According to Ali, the antioxidants in black tea inhibit the oxidation process of bad cholesterol (LDL). When LDL is oxidized, then the blockage of blood vessels will easily occur and the risk of heart disease increased.
"In the process of making black tea, antioxidants catechin transformed into theaflavins, "he said.
Citing the results of research and Sukta Prosenjit year 2003, "theaflavins have free radical capture rate that is higher than EGCG (epigallocatechin-3-gallate), or 36.7% more. "
In addition theaflavins also enhance the natural antioxidant produced by the body, namely glutathione peroxidase and catalase.
Prosenjit and Sukta even conclude theaflavins in black tea has a stronger antioxidant activity than vitamin E and vitamin C.
As a country whose economy is growing, eating patterns of Indonesian people who more often eat foods trigger heart disease and cancer rates.
Trends in deaths from coronary heart disease (CHD) in Indonesia continues to show an increase in line with the increase in welfare.
In 1975, there were approximately 5.9% of deaths in Indonesia caused by CHD.
While in 1995 it has jumped 19%, and estimated in the year 1999 approximately 25% of deaths in Indonesia caused by coronary heart disease.
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