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Green tea is natural dried leaves of the tea plant, Camellia sinensis. Black tea is oxidized green tea. Both have been used for thousands of years in Asia, as beverage and medicine. Green tea extract is bioflavonoid-rich, potent extract which is used primarily for fighting free radicals. It has a high content of polyphenols, which are class of bioflavonoids
The polyphenols in green tea are catechins, with multiple linked ring-like structures. Polyphenols are a form of bioflavonoids with several phenol groups. They control both taste and biological action. The dominant and most important catechin in green tea is (-)EpigallocatechinGallate (EGCG) a potent antioxidant which is used for food production, as well as in animal research studies. The phenol groups capture pro-oxidant and free radicals. EGCG is over 200 times more powerful than vitamin E in neutralizing the pro oxidants and free radicals that attack lipids in the brain, in vivo. It is 20 times more potent than vitamin E in reducing formation of peroxides in lard by the Active Oxygen Method, in vitro