British Journal of Nutrition

Short Communication

Is reversal of endothelial dysfunction by tea related to flavonoid metabolism?

Jonathan M. Hodgsona1 c1, Ian B. Puddeya1, Valerie Burkea1 and Kevin D. Crofta1

a1 School of Medicine and Pharmacology, University of Western Australia, and the Western Australian Institute for Medical Research (WAIMR), Royal Perth Hospital, GPO Box X2213, Perth, Western Australia 6847, Australia

Abstract

Dietary flavonoids can improve endothelial function, but the response varies between individuals. Wide variability is also seen in flavonoid O-methylation, a major pathway of flavonoid metabolism. The O-methylation of flavonoids could alter activity, and thus influence any effect on endothelial function. The objective of the current analysis was to investigate whether variability in the endothelial function response to ingestion of tea, a rich source of flavonoids, is related to the degree of O-methylation of flavonoids. This relationship was investigated in two studies in which endothelium-dependent flow-mediated dilatation (FMD) of the brachial artery was assessed and urinary 4-O-methylgallic acid (4OMGA) excretion was used as a marker of the O-methylation of tea-derived flavonoids. In the first study, amongst participants consuming five cups of tea per day for 4 weeks, the degree of increase in 4OMGA excretion was inversely associated with the change in FMD responses (r −078, p=0·008). In the second study, there was a significant difference in the FMD responses to acute ingestion of three cups of tea between individuals with a low (<median) and high (>median) 4OMGA response (1·94 (sem 0·79) % and −0·25 (sem 0·53) %, respectively; p=0·03). That is, any improvement in FMD following ingestion of tea may be enhanced in individuals who O-methylate less of the absorbed flavonoids. The present results are consistent with the suggestion that differences in flavonoid metabolism may influence their effect on endothelial function. Thus, differences in flavonoid metabolism could be related to the level of benefit of dietary flavonoids on the risk of CVD.

(Received April 12 2005)

(Revised August 16 2005)

(Accepted September 16 2005)

Correspondence:

c1 *Corresponding author: Dr Jonathan M. Hodgson, University of Western Australia, fax +61 8 9224 0246, email jonathan@cyllene.uwa.edu.au