Investigating the potential benefits of green tea for artery health

The effects of green tea polyphenols on Apolipoprotein A-I Amyloidosis associated with atherosclerosis

Atherosclerosis is a condition in which arteries become narrowed by fatty plaques. These can rupture and form blood clots, which can cause a heart attack or stroke. High blood levels of LDL ‘bad’ cholesterol increase the risk atherosclerosis, while high levels of HDL ‘good’ cholesterol protect artery health. Research has shown that a protein component of HDL cholesterol can sometimes stick together to form a fibrous substance called amyloid. This can accumulate with fatty plaques in atherosclerosis and may even increase the risk of heart attack. Funded by the BHF, Professor Middleton has discovered more about the formation of amyloid from HDL proteins. He believes that antioxidant molecules found naturally in green tea might be able to prevent the protein aggregation, or even break them apart to destroy amyloid. In this project he will investigate the effect of green tea antioxidants on amyloid formation and stability. This understanding may help to inform the search for new medicines or dietary advice to protect the health of our arteries and prevent heart attack.