The EGCG molecules in tea break down a protein that can cause plaque breakdown and heart attack.
Green tea is exceptionally rich in molecules of a complex flavonoid, epigallocatechin gallate (EGCG), which have been linked to various beneficial effects of the drink, including reducing the risk of cancer and neurodegenerative diseases. British scientists have found another possible plus of EGCG - slowing down the formation of plaques that clog coronary vessels and, in the worst case, can lead to a heart attack.
Recent research has shown that EGCG acts on apolipoprotein A1 (apoA-I), the carrier protein of "good cholesterol". Lancaster University professor David Middleton and his colleagues write about this in an article published in the Journal of Biological Chemistry.
It is known that "pure" protein apoA-I accumulates with age and, under certain conditions, can stimulate the detachment of protein plaques accumulated on the walls of blood vessels - this is how a heart attack is "triggered". After adding apoA-I to tea, Middleton and his co-authors heated it in the microwave, showing that as a result, EGCG binds to protein strands and stimulates their breakdown to form harmless fragments.
The authors of the work emphasize that in itself it does not mean that active consumption of tea will slow down the development of coronary insufficiency. The most effective way to do this is to quit smoking, get enough exercise, eat a balanced diet, and be stress free.