Green tea extract comes from the natural
dried leaves of the tea plant (Camellia sinensis). Black tea is derived
from oxidized green tea leaves. Both Green and Black tea have been used
for thousands of years in Asia, both as a beverage and a herbal medicine.
Green Tea contains
natural caffeine and other Phenolic-containing antioxidant compounds. They
activate the central nervous system, which spars the body's ability to
burn calories and unwanted fat cells through the Thermogenic process.
green tea have found it to be an excellent source of potent, bioflavonoid-rich
compound that is high in polyphenols, a special class of bioflavonoids.
The most important of the polyphenols isolated from green tea are the catechins,
and in particular (-)Epigallocatechin Gallate (EGCG), a strong antioxidant
that is used in food production and antioxidant research.
The phenol groups
in green tea polyphenols are extremely active, easily able to capture and
neutralize free radicals and other pro-oxidants. Researchers have found
that EGCG is over 200 times more powerful than vitamin E in neutralizing
pro-oxidants and free radicals that attack lipids (oils and fats). EGCE
is also 20 times more potent than vitamin E in reducing the formation of
dangerous and potentially mutagenic peroxides that form in rancid fats
EGCE is also
known to confer protection against respiratory and digestive infections
and food poisoning, while encouraging acidophilus growth and regularizing
bowel habits. In laboratory studies, 500 mg. of green tea catechins per
day have been shown to significantly lower blood pressure and possess anti-mutagenic
activity. Additionally, at very high levels (0.5% to 1% of daily diet)
green tea catechins reduced high total- and LDL-cholesterol levels in animal
blocks the attachment of bacteria to the teeth, protecting against cavities.
Green tea extract is non-toxic, both in acute doses and high long-term
doses. There is no potential for causing mutation or birth defects, and
no adverse effect on fertility, pregnancy or nursing.
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