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Abstract #2019

The Effects of Tea and Caffeine on Cerebral Blood Flow Measured Using Arterial Spin Labelling

Rishma Vidyasagar1, Arno Greyling2, Yvonne Zebregs2, Richard Draijer2, Laura M. Parkes1

1School of Cancer and Enabling Sciences, University of Manchester, Manchester, United Kingdom; 2Unilever R&D Vlaardingen, Vlaardingen, Netherlands

Black tea is widely consumed around the world and consists of dietary compounds such as flavonoids and caffeine. Studies have shown flavonoids impact endothelial nitric oxide synthase which lead to vascular relaxation and increased blood flow in the brachial medial artery, whilst clinical studies have observed quicker recovery from vascular diseases that correlate with black tea consumption. Caffeine has been shown to reduce cerebral blood flow and is known to be an adenosine antagonist. The primary aim of this study was to use arterial spin labelling methods to observe effects that these compounds in tea have on cerebral perfusion.