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

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.