Biological benefits associated with green tea catechins, especially epigallocatechin gallate, are generally attributed to antioxidant activity. Green Tea increases resting energy expenditure by 4% which in turn burns more calories. Green tea extract contains catechin polyphenols. These compounds work with the other chemicals to upgrade levels of fat oxidation and thermogenisis, where the body burns fat to create heat. Thermogenisis, by green tea extract, does not raise heart rates or blood pressure. This makes green tea superior to ephedra or other stimulants, which can have negative cardiac effects, especially in over weight individuals with hypertension. •
In Studies: Recent studies show that tea drinking can help cholesterol levels and reduce cell damage caused by smoking, possibly preventing cancer and heart disease.
Research, published in the European Journal of Neuroscience (Vol. 23, pp. 55-64), claims to show beneficial effects of both green and black tea on cell cultures treated with amyloid proteins. Amyloid proteins are associated with the onset of Alzheimers disease, the most common form of dementia.
In studies with lard or vegetable oil, green tea catechins were found to reduce the formation of peroxides more effectively than dl-alpha-tocopherol.
Technicals: Green tea extracts contain polyphenols of which catechins are the major antioxidant components. Polyphenols is the category name given to a group of compounds that contain more than one phenolic group (-OH functional group attached to a benzene or aromatic ring). The major catechins in green tea include gallic acid, epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG) and epigallocatechin gallate (EGCG).
Commonly, Traditionally or known to help or used for: Alzheimer
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