Chinese have known about the medicinal benefits of green tea for over 4,000 years.Scientific research in both Asia and the West are providing hard evidence for the health benefits long associated with drinking green tea. For example, one recently published study found that that drinking green tea increased the body's natural resistance to "out of control cell growth" by nearly sixty percent.
Although there are only three different types of plants there are some 2000 plus varieties of tea. Climate, soil and harvesting techniques play the most significant role in developing the different varieties of teas. Green tea is produced from the same tea plant as black tea.
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Basic Instruction
Green Tea Extracts,Green Tea Polyphenols,EGCg,EC,ECg,Epigallocatechin,Total Catechins,Green Tea Modern Benefit,Applicable Uses and Research New findings...
Latin Name: Camellia sinensis
Common Name: Green Tea
Properties:anti-viral, antioxidant, diuretic, expectorant, stimulant, stomachic, analgesic, astringent, cardiotonic, digestive, nervine, and carminative.
Tea is an infusion of the leaves of the Camellia sinensis plant, and is the most widely consumed beverage in the world, aside from water. Herbal teas are infusions of herbs or plants other than Camellia sinensis and will not be discussed in this article. Although tea contains a number of bioactive chemicals, including caffeine and fluoride, scientists are particularly interested in the potential health benefits of a class of compounds in tea known as flavonoids. In many cultures, tea is an important source of dietary flavonoids.
Source:Green tea (Camellia sinesis) - is an evergreen plant with distinctive white rose like blooms that reaches a of thirty or more feet if not properly being pruned. The herb is now harvested in the subtropical regions of China, India Indonesia, Europe, Kenya, Zimbabwe, etc. Although there are only three different types of plants there are some 2000 plus varieties of tea. Climate, soil and harvesting techniques play the most significant role in developing the different varieties of teas. Green tea is produced from the same tea plant as black tea. However, black tea is fermented in a damp environment for a long period while green tea is dried quickly. This quick drying procedure retains the antioxidant properties that make green tea so popular as a dietary supplement. Aside from water tea is the most consumed beverage worldwide.
The chemical compositions of tea leaves
Fresh tea leaves contain 75%-80% of water, and 20%-25% of stem compounds, which are mainly categorized into tea polyphenols, proteins, alkaloids, amino acids, mineral compounds, vitamins, pigments, fats and fragrance elements (Graph I-1).
Tea Polyphenols content is of the highest amount and plays a key role for tea quality and its health effects.
Compared with other plants, tea plants contain higher amounts of caffeine, Vitamin C and Vitamin E and the mineral compounds such as potassium, fluoride, aluminum, etc.
Chemical compositions and stem compounds in tea leaves:
Tea leaves contain amino acid, which tastes fresh and sweet and greatly affects tea leaves refreshing taste, fragrance and tea water color. Amino acid content mainly stays in tender fresh tea leaves, and it becomes less in old tea leaves. Thanks to the natural and unfermented manufacturing method, high quality green tea succeeds in keeping the freshness of its tender tea leaves. That's why fine green tea has higher amount of amino acid than other sorts of teas.
Although Carbohydrate content is high in tea leaves, its solvable content is only 1%-4% (see graph I-1). Old and rough tea leave contains higher sugar. The solvable sugar in carbohydrate contributes to sweet taste in tea water. During tea manufacturing process, the carbohydrate synergizes with ammonia acid and tea polyphenols to affect tea leave color and fragrance.
Solvable sugar content in different teas (%):
Category of tea
Green tea
Oolong tea
Black tea
Solvable sugar content
2.0-5.5
1.6-1.9
2.0-7.0
Tea leaves contain various kinds of vitamins essential to human body. Green tea contains high amount of Vitamin C. Tea leaves contain higher amount of Vitamin E than other plants. Other vitamin contents in tea leaves are Vitamin A, B1, B2, K, P, etc. Vitamin B1, B2, C, P are water-soluble vitamins. Thus drinking tea is a good way to take in necessary vitamins.
Despite of the high content of proteins in tea leaves, only 2% of the proteins solvable in tea water, and it is mainly albumin that affects tea water taste. The albumin in fresh tea leaves is composed of various kinds of enzyme, e.g., polyphenols oxidation enzyme, which are critical, during the tea process, in giving unique quality to all kinds of tea, especially green tea and half fermented Oolong tea.
All these components contribute to the color, fragrance and taste, what's more, to the nutritious and healthy effects of tea leaves.
Main component of green Tea Catechins:
EGCg:
Chemical Name: (-)-Epigallocatechin gallate ((-)EGCg)or Epigallocatechol,3-gallate,(-)-
CAS No.: 989-51-5 Molecular formula:C22H18O11 Molecular Weight: 458.4
Synonyms: (2R,3R)-2-(3,4,5-Trihydroxyphenyl)-3,4-dihydro-1(2H)-benzopyran-3,5,7-triol 3-(3,4,5-trihydroxybenzoate); (-)-epigallocatechin 3-O-gallate;Epigallocatechin gallate;(-)-Epigallocatechin gallate;Epigallocatechin 3-gallate;(-)-Epigallocatechin-3-o-gallate;(-)-Epigallocatechol gallate;Tea catechin.
Appearance: White powder
Solubility: This is soluble in water at least to 5mg/ml, giving a clear solution. EGCg should be stable in solution at 2-8C at neutral to slight acidic pH
Studies with EGCg indicate it has the following activities. It can be used as IV injectable. Teratogenicity.
Neuromuscular Effects,Tumor Inhibition,Antimutagenic Properties,Antiangiogenic Effects,Antihepatotoxic Effects,Antiproliferative/Apoptotic Effects,Antioxidant/Free Radical Scavenging Effects,Cardiovascular Effects,Antibacterial and Immunomodulatory Effects.
ECg:
Chemical Name:(-)-Epicatechin gallate((-)ECg) CAS No.: 863-03-6 Molecular formula: C22H18O10 Molecular Weight: 442.4
Synonyms: ((2R,3R)-2-(3,4-Dihydroxyphenyl)-3,4-dihydro-1(2H)-benzopyran-3,5,7-triol 3-(3,4,5-trihydroxybenzoate);(-)-epicatechin gallate;
Appearance: White powder
EC:
Chemical Name:(-)-Epicatechin ((-)EC) or Epicatechol,(-)-.
CAS No.: 490-46-0 Molecular formula: C15H14O6 Molecular Weight: 290.3
Synonyms: (2R,3R)-2-(3,4-Dihydroxyphenyl)-3,4-dihydro-1(2H)-benzopyran-3,5,7-triol;cis-3,3',4',5,7-Pentahydroxyflavane; (-)-epicatechin;L-Acacatechin;2H-1-Benzopyran-3,5,7-triol,2-(3,4-dihydroxyphenyl)-3,4-dihydro-,(2R-cis)-;epi-Catechin;epi-Catechol;Epicatechin;(-)-Epicatechin;L-Epicatechin;Epicatechol;(-)-Epicatechol;L-Epicatechol.
Appearance: White powder
Epigallocatechin:
Chemical Name:(-)-Epigallocatechin ((-)Egc)or Benzoic acid,3,4,5-trihydroxy-,2-(3,4-dihydroxyphenyl)-3,4-dihydro-5,7-dihydroxy-2H-1-benzopyran-3-yl ester,(2R-cis)-.
CAS No.:1257-08-5 Molecular formula:C22H18O10 Molecular Weight: 442.4
Synonyms: (2R,3R)-2-(3,4,5-Trihydroxyphenyl)-3,4-dihydro-1(2H)-benzopyran-3,5,7-triol;(-)-epigallocatechin;L-Epicatechin gallate;Epicatechol,gallate; (-)-Epicatechol gallate;Epicatechol,3-gallate,(-)-.
Appearance: White powder
Brief Introduction of Tea Bioactive Compounds:
Chemical analysis has revealed that green tea contains significant amounts of water-soluble vitamins and minerals, particularly zinc, manganese, potassium, niacin, folic acid and vitamin C. In fact, one cup of green tea has more vitamin C than an orange. Researchers at the University of Kansas attributed green tea with 100 times the antioxidant strength of vitamin C, and 25 times that of vitamin E. A United States Department of Agriculture study found that the antioxidant capacity of green tea is better than twenty-two various fruits and vegetables.
All teas contain caffeine, unless they are deliberately decaffeinated during processing. The caffeine content of different varieties of tea may vary considerably and is influenced by factors like brewing time, the amount of tea and water used for brewing, and whether the tea is loose or in teabags. In general, a mug of tea contains about half as much caffeine as a mug of coffee. The caffeine contents of more than 20 green and black teas prepared according to package directions are presented in the table below. The caffeine content of oolong teas is comparable to green teas. There is little information on the caffeine content of white teas, since they are often grouped together with green teas. Buds and young tea leaves have been found to contain higher levels of caffeine than older leaves, suggesting that the caffeine content of some white teas may be slightly higher than that of green teas.
Caffeine
Content of Teas and Coffee
Type of Tea
Caffeine (mg/liter)
Caffeine (mg/8 ounces)
Green
40-211
9-50
Black
177-303
42-72
Coffee, brewed
306-553
72-130
3.Fluoride:
Tea plants accumulate fluoride in their leaves. In general, the oldest tea leaves contain the most fluoride. Most high quality teas are made from the bud or the first four leaves-the youngest leaves on the plant. Brick tea, a lower quality tea, is made from the oldest tea leaves, and is often very high in fluoride. Symptoms of fluoride excess (dental and skeletal fluorosis) have been observed in Tibetan children and adults who consume large amounts of brick tea. Unlike brick tea, fluoride levels in green, oolong and black teas are generally comparable to those recommended for the prevention of dental caries (cavities). Thus, daily consumption of up to one liter of green, oolong, or black tea would be unlikely to result in fluoride intakes higher than those recommended for dental health. The fluoride content of white tea is likely to be less than other teas, since white teas are made from the buds and youngest leaves of the tea plant. The fluoride contents of 17 brands of green, oolong, and black tea are presented in the table below . These values do not include the fluoride content of the water used to make the tea.
Used to regulate blood sugar and blood pressure, boost the immune system, prevent ulcers, control inflammation, viral colds and flu, prevent gum disease, cavities, and bad breath. It also been indicated for lowering cholesterol, preventing heart disease, osteoporosis and blood clots.
1. Antioxidant Ability:
The human body is constantly producing harmful free radicals. Radicals are very active, with strong oxidation capability. Accumulation of free radicals can weaken and destroy normal functions of cells until cell tissues necroses, which consequently interfere with normal metabolism and cause diseases.
The antioxidants in Green Tea may also be beneficial in lowering cholesterol hence preventing cardiovascular disease. The data from one 1999 study, which followed over 3,400 tea-drinking residents of Rotterdam, the Netherlands, concluded that regular, long-term tea consumption can have a protective effect against severe atherosclerosis.
Tea Polyphenols, with polyphenol flavanols, can strongly react to free radicals, providing protons to destroy free radical activities; therefore TP has remarkable anti-oxidation effect. In the test of retarding fatty oil oxidation, TP of 10ug/mL concentration has the same antioxidant activity as Vitamin E of 200ug/mL; TP of 20ug/mL has stronger antioxidant activity than BHA (butylated hydroxyanisole) of 50ug/mL. This test shows the antioxidant activity of TP is far higher than well-known antioxidants BHA and Vitamin E.
Research shows TP can eliminate various types of organic or inorganic radicals, and TP's antioxidant effect is stronger than that of Vitamin E, Vitamin C, BHA and other antioxidants. TP can even synergize with amino acids and Vitamin C, Vitamin E to enhance the effectiveness of antioxidants.
Tests in animals show that intake of TP can suppress oxidation of fat and maintain the concentration of antioxidants like Vitamin C and E, and prevent free radicals from destroying DNA.
Green tea has been the focus of exciting new studies indicating its effectiveness in raising metabolism for weight loss and preventing & fighting cancer and other disease with its super antioxidants. It has a long list of potential health benefits and is used to regulate blood sugar and blood pressure, boost the immune system, prevent ulcers, control inflammation, viral colds and flu, prevents gum disease, cavities, and bad breath. It also been indicated for lowering cholesterol, preventing heart disease, osteoporosis and blood clots.
Green Tea is well-established as a potent source of healing antioxidants called polyphenols, the same beneficial compounds found in fruits and vegetables and even in red wine. The leaf also boasts the presence of a superstar antioxidant called EGCG (epigallocatechin-gallate) as well as other notable healing substances including fluoride, catechins, and tannins.
Above all, Tea Polyphenols can prevent the body from oxidation by:
1. Eliminating free radicals;
2. Suppressing oxidation;
3. Increasing antioxidant activity;
4. Synergizing with other antioxidants for better effect;
5. Maintaining antioxidant concentration in the body.
2.Weight loss:
Weight loss can be attributed to a reduction in caloric intake or an increase in energy expenditure. Recent studies conducted at the University of Geneva have shown individual treated with Green tea extract showed a 4% increase in energy expenditure as compared to those individuals receiving caffeine or a placebo. Since caffeine alone did not significantly increase the energy expenditure it is hypothesized that the abundance of catechin polyphenols in green tea are responsible for the thermogenic effect. Another study published in 1999 in the American Journal of Clinical Nutrition found that green tea extract may increase energy levels and promote fat oxidation. Since the Green tea extracts did not significantly increase the patients heart rates, Green tea extract could prove to be a safer dietary aide than the current prescription and over the counter stimulants on the market. Dulloo, Abdul G., et al. "Efficacy of a green tea extract rich in catechin polyphenols and caffeine in increasing 24-h energy expenditure and fat oxidation in humans." American Journal of Clinical Nutrition (December 1999):1040-1045.
The American Journal of Clinical Nutrition conducted a study in which it was found that green tea extract significantly increased energy expenditure (a measure of metabolism), and fat oxidation. The researchers felt that this study had wonderful implications for weight control. The study indicated a nearly 40% increase in daytime thermogenesis. In other words, dieters would burn 40% more fat during the day with Green Tea Extract.
Weight reduction can be achieved by long-term decreases in energy intake and/or increases in energy expenditure. Several small short-term trials have reported modest 3-4% increases in energy expenditure after the consumption of oolong tea or green tea extract. However, none of these studies were designed to assess weight loss. More recently, a clinical trial in overweight men and women who had lost an average of 7.5% of their body weight by adhering to a very low calorie diet for four weeks found that green tea capsules (573 mg/day of catechins and 104 mg/day of caffeine) were no better than placebo in preventing weight regain over the next eight weeks. At present, there is no evidence from controlled clinical trials that tea or tea extracts promote weight loss or improve weight maintenance in humans. Interestingly, recent studies showed a lowering of tissue fat levels in mice drinking green tea, black tea, or caffeine.
Tannins are thought to help the body discharge toxins due to pollution and to accelerate the metabolism of fats. A small but interesting 1999 study reported in the American Journal of Clinical Nutrition reported increased energy expenditure and fat oxidation in men who took a green tea extract as opposed to a placebo or caffeine alone.
Many of the medicinal claims made for green tea haven't been examined outside a laboratory setting, specifically in clinical trials that assess the plant's health effects in people. On the other hand, the pure research findings are exciting and there certainly appears to be no harm in integrating this extract into your daily diet.
3.Anti-bacterial:
The herb reduces the over growth of e-coli in the intestines.
It's a common folk recipe in China to cure bacterial dysentary by drinking strong tea. It's due to tealeaves resistance to bacteria, and the resistance is mainly due to Tea Polyphenols. Anti-bacteria tests show that TP is effective in resisting many types of bacteria such as golden staphylococcus, dysentery bacteria, food poisonous bacteria, etc. The interesting thing is TP has no resistance effect on good microorganism like lactic acid bacteria, so TP can improve microorganism condition in body.
Tea Polyphenols also show remarkable anti-virus function against flu virus, enterogastritis virus. Tea Polyphenols prevent the virus from affecting cells and cause apoptosis in the affected cells. Investigations show that rinsing the mouth with tea water can prevent influenza.
Tea Polyphenols resistance to bacteria also shows its power against dental caries and periodontitis. Tests show that just the lowest concentration (MIC) of 1000ug/ml epigallocatechin gallate is enough to effectively suppress the growth of dental caries bacteria. TP can also suppress the activity of carbohydrates caused by dental caries with just 25-30ug/ml epicatechin gallate or epigallocatechin gallate. Usually 100ml tea water contains 50-100mg TP, which is sufficient to inhibit the growth of dental caries. Fluorine in tea leave is also efficient in resistance to dental caries. Tests in animals and human bodies prove that dental caries and periodontities can be well prevented by drinking tea frequently or rinsing the mouth with tea water after food.
Studies show that Tea Polyphenols can get rid of bad breath in the mouth, caused by some food or diseases from oral cavity, digestion system or breath system. Therefore, TP extraction is nowadays used in toothpastes and chewing gums.
4.Anti-allergy and anti-inflammation:
Allergy is generally categorized into four types: type I allergy (immediate allergy), type II allergy (solve cells allergy), type III allergy (immunocomplex allergy) and type IV allergy (delayed allergy). Type I, immediate allergy, is the most common one, such as urticaria, vascular neural dropsy, allergic rhinitis, bronchial asthma, etc.
Type I allergy process is that allergen provokes lymph cells in the body and produces IgE, which leads to allergic cells through synthesis with hypertrophy cells and IgE-affected basophile. The allergic cells release histindine, 5 ¨Chydroxytryptamine (5-HT) and other bioactive components, which cause a series of physiological reactions, i.e. allergy.
Anti-allergy medicines commonly work to suppress allergic components from releasing, and many of them are anti-histindine medicines. Histindine, one of the components released from allergy, causes the symptoms like skin red and swollen, itching, stains, coughing, panting, stomach and intenstine convulsion and so on.
Researches show that Tea Polyphenols, especially its epigallocatechin gallate and epicatechin gallate, have strong anti-allergy effects by suppressing hypertrophy cells from releasing histindine. (Graph II-2.)
What's more, TP anti-allergy effect is far stronger than Tranilast, an anti-allergy medicine frequently used nowadays. During the tests with tea water, the extractions from green tea , Oolong tea and black tea, all show their anti-inflammation effect. Studies have been made on the Chinese conventional therapy for early-stage asthma with old fermented Oolong tea or black tea.
5.Disease Prevention Cancer reduction:
Epidemiological studies show that people who drink green tea have significantly lower risks of many diseases, including cancer, heart disease and stroke. Laboratory studies show that green tea extract protects against, and may be an effective treatment for many common degenerative diseases.
The active constituents in green tea are the catechin polyphenols. Green tea catechins are potent antioxidants that provide health benefits beyond their ability to neutralize free radicals.
Cancer starts when a sudden variation, under circumstances, happens in genes of a certain cell in the body. The cancer cells split and proliferate rapidly into carcinogenic tissues. Thus it's of prime importance to suppress the sudden variation in genes or block tumor growth.
The ability of green tea to prevent cancer is so well established that new studies are testing green tea as a potential cancer therapy. Green tea may be especially protective against lung cancer in former and current cigarette smokers. Its lung cancer protective effects are of significant importance based on new studies showing that former smokers are at greater risk for developing lung cancer than was previously thought.
Lots of researches prove that Tea Polyphenols can not only suppress several types of mutation caused by physical factors (ultraviolet ray, high temperature, etc) or chemical factors (chemical carcinogens), but also prevent the prolifera of carcinogenic tissues. Anti-mutation tests show that TP, especially its epigallocatechin gallate, can efficiently suppress various kinds of carcinogens, e.g. from smoking, nitrous acid, ultraviolet rays. The cell tests in cancer-affected mice show that, after given TP injection or fed with TP, the growth of tumor cells in the mice is inhibited.
Even after a mutation happens, TP can arrest cancel development by inducing cancer cells apoptosis. It's already proved by tests that TP can induce apoptosis in several kinds of cancer cells such as stomach cancer cells, mammary cancer cells, prostate cancer cells, etc, while TP keeps normal cells unharmed.
Furthermore, TP helps prevent cancer cells from metastasis. Cancer cells easily metastasize through blood vessels to other parts in the body and proliferate in new positions. Tests in lung cancer cells show that TP has strong power in preventing cancer cells from bedding in supraskin cells and basement membranes.
Anticancer tests in animals confirmed that TP has suppressive effect on skin cancer, stomach cancer, prostate cancer, liver cancer, lung cancer, mammary cancer and pancreata cancer.
Green tea catechins have been shown to prevent cancer in the following ways:
To sum up, Tea Polyphenols have mainly the following anti-cancer effects:
1. Suppress genes mutation;
2. Inhibit the prolifera of cancer cells;
3. Induce apoptosis in cancer cells;
4. Prevent cancer cells from metastasis.
5.Help to neutralize dietary carcinogens such as nitrosamine and aflatoxin.
6.Interfere with the binding of cancer-causing agents to cellular DNA, thereby protecting cells against mutations that can eventually cause cancer.
7.Protect against free-radical DNA damage that causes some cancers.
8.Inhibit bacterial-induced DNA mutations that also can lead to certain cancers.
9.Work with enzymes and other antioxidants in the intestine, liver and lungs to prevent the activation of certain carcinogens before they damage DNA.
10.Protect against the effects of ionizing radiation and ultraviolet radiation.
Green tea has been shown to counteract both the initiation and promotion of carcinogenesis. Some studies have shown that green tea blocks the formation of certain tumors. If green tea's only benefit were to reduce the risk of cancer, it would be well worth taking as a beverage or supplement.
The polyphenols that act as antioxidants by suppressing free radicals, recent studies have shown that the constituents in Green tea may reduce the risks of certain types of cancer including: prostate, oral, colon, stomach. In animal studies Green tea extract injections have actually reduced the size of cancerous tumors.
6.Protecting Against Cardiovascular Disease:
Cardiovascular system:The extracts have shown to reduce many of the risk factors associated with cardiovascular disease including high cholesterol and triglyceride levels, blood clotting, adhesions, etc.
Heart disease and stroke are associated with a number of risk factors. The surprising news is that green tea appears to mitigate many of these risk factors.
Green tea has been shown to lower LDL cholesterol and serum triglyceride levels. The potent antioxidant effects of green tea inhibit the oxidation of LDL cholesterol in the arteries. The oxidation of LDL cholesterol plays a major contributory role in the formation of atherosclerosis
The formation of abnormal blood clots (thrombosis) is the leading cause of heart attack and stroke, and green tea has been shown to inhibit abnormal blood clot formation as effectively as aspirin. When looking at coagulation risk factors in the blood, green tea specifically inhibits platelet aggregation and adhesion via effects that differ from those of aspirin.
Green tea reduces the risk of arterial blood clotting by two known mechanisms. First, green tea inhibits thromboxane A2 formation, as does aspirin. Second, green tea inhibits another clotting agent called platelet activating factor (PAF). Reducing thromboxane A2 levels is highly desirable. Thromboxane not only causes arterial blood clots, but also causes arterial constriction. The inhibition of thromboxane can prevent a heart attack or a thrombotic stroke.
Green tea also has been shown to elevate levels of HDL, the good cholesterol that helps remove atherosclerotic plaque from arterial walls.
Note that aspirin has some anti-thrombotic effects that differ from green tea, such as inhibition of cyclooxygenase. If you are taking low-dose aspirin to prevent a heart attack or stroke, you should continue doing so even if you also consume green tea.
If you are going to use green tea to lower cholesterol, triglycerides or thrombotic risk factors, make sure you have your blood tested and evaluated by a competent medical professional.
Epidemiological studies:
Many epidemiological studies have examined associations between tea consumption and manifestations of cardiovascular disease, including myocardial infarction (heart attack) and stroke. A meta-analysis that combined the results of ten prospective cohort studies and seven case-control studies found that a three-mug (24-ounce) increase in daily tea consumption was associated with an 11% decrease in the risk of myocardial infarction (MI). However, caution was urged in the interpretation of these results because of bias toward the publication of studies suggesting a protective effect. Since then, the results of several other prospective cohort studies have been mixed. A six-year study of Dutch men and women found that those who drank at least three cups/day (~13 ounces) had a significantly lower risk of MI than those who did not drink tea. A seven-year study of U.S. women found that the risk of important vascular events (MI, stroke or death from cardiovascular disease) was significantly lower in a small number of women who drank at least four cups/day of black tea. However, so few women fell into this group that the significance of this finding is unclear. Finally, a 15-year study of U.S. men found no association between tea consumption and cardiovascular disease risk, but tea consumption in this population was relatively low, averaging one cup/day. Overall, the available research suggests that consumption of at least three cups/day of black tea may be associated with a modest decrease in the risk of MI. Although green tea consumption may confer a similar benefit, there has not been enough research on green tea consumption and cardiovascular disease risk to draw any firm conclusions.
Endothelial function (blood vessel dilation):
Vascular endothelial cells play an important role in maintaining cardiovascular health by producing nitric oxide, a compound that promotes arterial relaxation (vasodilation). Arterial vasodilation resulting from endothelial production of nitric oxide is termed endothelium-dependent vasodilation. Two controlled clinical trials found that the daily consumption of 4-5 cups (900-1250 ml) of black tea for four weeks significantly improved endothelium-dependent vasodilation in patients with coronary artery disease and patients with mildly elevated serum cholesterol levels compared with the equivalent amount of caffeine alone or hot water. The beneficial effect of black tea consumption on vascular endothelial function could help explain the modest reduction in cardiovascular disease risk observed in some epidemiological studies.
7.Lowering Blood Pressure:
The loss of arterial elasticity is one cause of high blood pressure. Youthful arteries expand and contract effortlessly with each heart beat. Aging causes a loss of arterial elasticity. As noted above, green tea inhibits thromboxane production, which is one cause of arterial constriction. A more significant cause of hypertension is an enzyme secreted by the kidneys called angiotension-converting enzyme (ACE). Popular drugs such as Capoten, Vasotec and Zestril function as angiotension-converting enzyme inhibitors (ACE inhibitors). By blocking the effects of ACE, blood pressure is reduced significantly in most hypertensives. Green tea is a natural ACE inhibitor. Published studies show lowered blood pressure in animals and humans given green tea extracts.
If you are going to use green tea to treat hypertension, do so only under the supervision of a competent medical professional who can evaluate whether it is working for you. Regular blood-pressure testing is mandatory.
Nowadays, one tenth of people in the world suffer from high blood pressure. The increase of blood pressure is mainly caused by angiotensim converting enzyme (ACE) in the body. Many medicines against high blood pressure are ACE inhibitors. Tests show that Tea Polyphenols have ACE inhibition effect, and epigallocatechin gallate is the most effective one, the second one is epicatechin gallate.
Animal tests in SHR mice show that, fed with the diet mixed with 0.5% of TP, the blood pressure increase is controlled, while fed with the normal diet without TP, the blood pressure starts increasing again.
Besides TP, another element in tea, y-amino acid, is also effective in reducing blood pressure. Investigation shows that there is a low incidence of high blood disease among the people who drink tea often. It's one third lower in the rate of high blood diseases for the people who drink daily 10 cups of tea than for those who drink daily 4 cups of tea or even less.
It aids in treating high cholesterol, high triglycerides, hypertension, and stimulates immune functions. Green Tea may actually lower the risks for arteriosclerosis. Research has shown that it guards against cardiovascular disease by lowering cholesterol levels, improving the ratio of LDL cholesterol to HDL cholesterol, reduces platelet aggregation (clumping or clotting of blood cells), and lowers blood pressure.
8.Lowering Blood Sugar Levels:
When starch is consumed, it requires the enzyme amylase to break it down into simple sugars that can be absorbed in the blood stream. Green tea polyphenols inhibit amylase. One study showed that just one cup of green tea inhibited amylase activity by 87%. Another study showed that green tea extract reduced the normal elevation of glucose and insulin when 50 grams of starch were ingested.
High blood levels of glucose and insulin predispose people to diabetes and cardiovascular disease, and are associated with accelerated aging. For many people, sugar is the primary culprit in the accumulation of body fat. One animal study showed a significant reduction in body fat in response to green tea catechin supplementation.
Normally sugar absorbed in body is transferred into energy and utilized. When sugar absorbed in body gets too high to be transferable and deposited in the blood, the blood sugar concentration may increase and lead to diabetes. One way to treat diabetesis is to suppress the activities of amylase and sucrase in the body so as to prevent the body from digesting and absorbing the amylum and extra sugar. The amylum and the extra sugar are finally excreted out of body, and consequently the increase of sugar concentration in the body is under the control.
Tests show that Tea Polyphenols can suppress the activities of amylase and sucrase in human and animal bodies. Tests in animals and clinical tests prove that, intake of TP 30 minutes before getting amylum or sucrose gains the control of blood sugar from increasing.
In the meantime, another compound in tea leaves, Tea Polysaccharide, can also effectively reduce blood sugar. It can be concluded that drinking tea has good effect on protection from diabetes.
9.Suppressing arteriosclerosis:
Arteriosclerosis is caused by high concentration of fatty compounds in blood, cholesterol and other fatness that deposit in intimal arterio. High concentration of LDL cholesterol in blood can lead to arteriosclerosis; on the contrary, arteriosclerosis can be suppressed when the concentration of LDL cholesterol in blood becomes high.
Tests in animals show that TP can suppress the increase of LDL cholesterol concentration in blood, through preventing digestion system from absorbing cholesterol and the increase of excreta of fatty compounds and cholesterol in the body.
Lots of investigations and researches show that, those who drink tea often have lower amount of LDL cholesterol, while the amount of HDL cholesterol remains almost unchanged. So drinking tea can improve the proportion of cholesterol in blood so as to protect from cardiovascular system diseases.
Concentration of thrombosis caused by blood platelet is another reason for arteriosclerosis and myocardial infarction. TP can prevent thrombosis by suppressing blood platelet from concentration. Tests prove that TP is even stronger than aspirin in its resistance against blood platelet concentration. The resistance power of epicatechin gallate and epigallocatechin gallate is 5 times and 4 times respectively stronger than aspirin.
10.Anti-radiation effect:
In the 2nd World War, Hiroshima was bombed by atom bomb. The victims who had been drinking tea long term suffered lighter radiation diseases, and got comparatively healthier and longer life with positive leukocyte specification. The fact aroused people's attention on anti-radiation effect in tea.
Radiation can cause the reduction of leukocyte in blood and weaken immunity, which lead to various kinds of diseases. In animal tests, it's found that TP can retard the damage of immunity cells caused by radiation, help repair the damaged immunity cells and white cells and protect marrow cells from radiation.
In the modern life, people are subject to an environment of lasting low-rate electromagnetism radiation from mobile phones, computers, TV, and it's more serious for those working in X-ray room or radioactive experiment labs. It's necessary to be alert on radiation, and drinking tea frequently is a convenient and effective way to protect from radiation.
11.L-theanine:
Commonly found in Green tea, promotes relaxation, lowers blood pressure, reduces social anxiety and phobias, heightens mental acuity, supports the immune system.
12.Green tea polyphenols Treat arthritis:
Antioxidants in green tea may prevent and reduce the severity of osteoarthritis. Studies have shown that if you consume approximately four cups of green tea a day you may be able to protect yourself from developing arthritis, and if you already have arthritis, consuming green tea can help to diminish the inflammation it causes.
In an animal study published in the Proceedings of the National Academy of Sciences in 1999, researchers found that polyphenols, the antioxidants found in green tea, reduced the likelihood of developing a type of arthritis similar to human rheumatoid arthritis. Not only was the polyphenol group less likely to develop arthritis but, in those who did develop the condition, the disease occurred later and was milder than that which occurred in the water-drinking group. Of 18 animals drinking polyphenols, only eight developed arthritis, compared with 17 of 18 mice in the control group. According to the investigators: "Based on our data, it is tempting to suggest that green tea in general, and the polyphenols present therein in particular, may prove to be a useful supplement/addition with other agents for the treatment of arthritis."
The polyphenols are the active players in green tea, mediating both taste profile and biological actions. From a chemical perspective, green tea polyphenols are catechins, phytochemicals composed of several linked ring-like structures. Attached to each structure are chemical tags called phenol groups, and because there are many phenol groups, these catechins are called polyphenols. Polyphenols act as antioxidants. They protect cells and body chemicals against damage caused by free radicals, reactive atoms that contribute to tissue damage in the body. For example, when low-density lipoprotein (LDL) cholesterol is oxidized, it can become glued to arteries and cause coronary heart disease. Polyphenols can also block the action of enzymes that cancers need for growth and they can deactivate substances that promote the growth of cancers. The polyphenol most strongly associated with cancer prevention is epigallocatechin-3-gallate, or EGCG.
All tea contains polyphenols. Teas and polyphenols isolated from tea have been shown in the laboratory to act as scavengers of oxygen and nitrogen-free radicals, protecting the fatty membranes of cells, proteins and DNA. However, the results of human studies of tea and polyphenols to date (2001) have been inconsistent and have yet to prove anything one way or the other as regards the value of polyphenols. In native green tea, approximately 15-30% of the weight of the leaf is composed of polyphenols; over 50% of this polyphenol fraction is comprised of (-) Epigallocatechin Gallate(EGCG), the most biologically active and influential polyphenol in green tea. Other components include the unique amino acid theanine, carotenoids, chiorophyll and caffeine. Anthocyanidins, plant pigments also found in Bilberry, Ginkgo biloba and pine bark extracts (Pycnogenol), are also found in green tea. Caffeine occurs in green tea leaves at a level of 3%; brewed green tea contains approximately 35-50 mg of caffeine per cup, contrasted to a cup of coffee, which contains between 75-95mg.
Green tea is a popular beverage consumed worldwide. The epicatechin derivatives, which are commonly called `polyphenols', are the active ingredients in green tea and possess antioxidant, anti-inflammatory and anti-carcinogenic properties. Studies on human skin have demonstrated that green tea polyphenols (GTP) prevent ultraviolet (UV)-B-induced cyclobutane pyrimidine dimers (CPD), which are considered to be mediators of UVB-induced immune suppression and skin cancer induction. GTP treated human skin prevented penetration of UV radiation, which was demonstrated by the absence of immunostaining for CPD in the reticular dermis. The topical application of GTP or its most potent chemopreventive constituent (-)-epigallocatechin-3-gallate (EGCG) prior to exposure to UVB protects against UVB-induced local as well as systemic immune suppression in laboratory animals. Additionally, studies have shown that EGCG treatment of mouse skin inhibits UVB-induced infiltration of CD11b+ cells. CD11b is a cell surface marker for activated macrophages and neutrophils, which are associated with induction of UVB-induced suppression of contact hypersensitivity responses. EGCG treatment also results in reduction of the UVB-induced immunoregulatory cytokine interleukin (IL)-10 in skin as well as in draining lymph nodes, and an elevated amount of IL-12 in draining lymph nodes. These in vivo observations suggest that GTPs are photoprotective, and can be used as pharmacological agents for the prevention of solar UVB light-induced skin disorders associated with immune suppression and DNA damage.
13.Green tea polyphenols delay skin ageing:
Green tea polyphenols can made of all kinds of drinks, such as tea carbonated drinks, tea cola, tea icecream. Tea ice sucker, ice tea, degrease caffeine tea, canister tea drinks as teabutter, clean tea wine, tea arrack. The common accretion amount is about 0.02-0.4%.
Camellia sinesis,Green tea extract,expert to establish the filing of patents and development of antioxidant topical formulations to rejuvenate and delay the process of aging skin.
Scientists studied the effects of the most abundant green tea polyphenol, EGCG, on human skin and found that EGCG reactivates dying skin cells. Cells that migrate toward the surface of the skin normally live about 28 days, and by day 20 they basically sit on the upper layer of the skin getting ready to die. But EGCG reactivates them.
The professor suggested that if dying skin cells could be energised, skin condition could be improved to benefit psoriasis, rosascea, wrinkles and wounds.
Green tea is a highly effective antioxidant, which removes free radicals and plays an important role in the prevention of a number of diseases, including cardiovascular disease, cancer, gastrointestinal disorders, periodontal disease and dental cavities.
Green Tea polyphenols applied topically have been found to protect the skin by inhibiting chemical carcinogenic or ultraviolet radiation-induced negative effects. In addition, green tea polyphenols have been shown to have an effect on the biochemical pathways involved in skin inflammation and also functions much like an antioxidant, protecting from free-radical damage.
14.Green Tea Extract and Its Cosmetic Applications:
A 100% natural, standardized, high purity Green Tea Extract with excellent anti-oxidant efficacy supported by high total polyphenol (> 72%) and high EGCG (~ 50%) and no added caffeine.
A potent anti-oxidant scavenger of harmful free radicals.
Anti-aging skin benefits through collagenase inhibition and anti-inflammatory activity.
Helps diminish irritation associated with AHA and BHA products.
Green Tea Solution 1% and 5% in 50:50 Butylene Glycol/Water Solution also useful in cosmetic formulas.
15.What Else Can Green Tea Do?
Green tea polyphenols are potent antioxidants, especially in the brain. Some studies show that the polyphenols most prevalent in green tea (the catechins) are far more potent in suppressing free radicals than vitamins C or E.
Green tea can kill bacteria. Taking green tea with meals may reduce the risk of bacterial food poisoning. Drinking green tea may kill oral bacteria that cause cavities and bad breath. Green tea also is effective against a strain of staph that has become antibiotic-resistant. Green tea promotes the growth of friendly bifidobacteria in the intestine and prevents the growth of dangerous intestinal bacterial strains such as clostridia and E. coli.
The polyphenols in green tea suppress the production of an uremic toxin (methylguanidine) to improve the clinical appearance of the kidney after renal failure. A human study showed that the toxic compound methylguanidine decreased significantly one month after the administration of green tea polyphenols. Six months later, the mean methylguanidine level was about 70% of what it had been at the initiation of treatment.
The Chinese drink green tea to suppress foul breath caused by certain foods. The deodorizing effect of green tea leaves has been known for centuries, and tea leaves traditionally have been used as deodorants. A study demonstrated the deodorizing action of green tea polyphenols in a test against methyl mercaptan, the compound most closely associated with halitosis. Green tea also has been shown to suppress bad smells produced by trimethylamine and ammonia.
Green tea inhibits several viruses, including viral hepatitis. And, while high stores of iron preclude successful treatment of hepatitis C, green tea lowers iron levels throughout the body and may have a direct anti-viral effect against certain strains of the hepatitis C virus. Thus, green tea is highly recommended for hepatitis patients who may have too much iron in their livers. Further, iron interacts with the hepatitis B and C viruses to generate free radicals that cause cirrhosis of the liver. Excessive iron in the liver also precludes successful treatment with ribavirin and interferon.
Indicated for: Fighting Cancer, Preventing Cancer, Lowering Cholesterol, Preventing Heart Disease, Facilitates in weight loss and fat oxidation. Can reduce the risk of heart disease, strokes and several types of cancer. Helps regulate blood sugar. Prevents or lowers high blood pressure. Boosts the immune system. Helps prevent ulcers. Slows the aging process. Controls inflammation. Reduces blood cholesterol. Fights viral colds and flu. Prevents gum disease, cavities, and bad breath. Can help prevent osteoporosis and blood clots. Helps stabilize blood lipids. High triglycerides, hypertension. May actually lower the risks for arteriosclerosis. Improving the ratio of LDL cholesterol to HDL cholesterol. Reduces platelet aggregation
Eases mental fatigue and has been used in treating digestive tract infections:
This herb eases mental fatigue and has been used in treating digestive tract infections. The Chinese often use it to treat migraine headaches. It can also help to prevent plaque buildup on the teeth, and since the leaves contain a natural fluoride, may be helpful in preventing tooth decay. It can help to regulate blood sugar and insulin levels. Swiss researchers even have preliminary evidence that green tea accelerates the burning of fat calories in people who are overweight.
16.Precautions and/or adverse effects:
Individuals with preexisting medical conditions should consult with their physician particularly if they are taking prescription or over-the-counter-medications or supplements. Women who are pregnant or breast feeding and children should also consult with there physician prior to taking any new supplements. More specifically, individuals with with a history of ulcers as with any medical condition should consult with their physician prior to using any herbal supplement (green tea can stimulate an increase in gastric acid production). In addition, pregnant and breast feeding women should not consume Green tea secondary to the caffeine content. The caffeine can effect the sleeping patterns of nursing infants.
Green tea extract health benefits include:
Cut stroke by up to 80%
Recommended by Cancer Society as a "High Priority for Cancer Prevention"
Protects the prostate from cancer
Proven to help with weight loss
One of the strongest anti-oxidants available
Helps digestion and reduces bloating
Normalizes healthy bacteria in the intestines
Proven to help prevent heart disease
Helps stop dental decay and gum disease
Helps with bad breath
Tea Definitions:
Types of Tea: All teas are derived from the leaves of Camellia sinensis, but different processing methods produce different types of tea. Fresh tea leaves are rich in flavonoids known as catechins. Tea leaves also contain polyphenol oxidase enzymes in separate compartments from catechins. When tea leaves are intentionally broken or rolled during processing, contact with polyphenol oxidase causes catechins to join together forming dimers and polymers, known as theaflavins and thearubigins, respectively. This oxidation process is known in the tea industry as "fermentation." Steaming or firing tea leaves inactivates polyphenol oxidase and stops the fermentation process. Although there are thousands of tea varieties, teas may be divided into three groups based on the amount of fermentation they undergo during processing.
Unfermented Teas (White and Green Teas): White teas are made from buds and young leaves, which are steamed or fired to inactivate polyphenol oxidase, and then dried. Thus, white tea retains the high concentrations of catechins present in fresh tea leaves. Green tea is made from more mature tea leaves than white tea, and may be withered prior to steaming or firing. Although they are also rich in catechins, green teas may have different catechin profiles than white teas.
Semifermented Teas (Oolong Teas): Tea leaves destined to become oolong teas are ¡°bruised¡± to allow the release of some of the polphenol oxidase present in the leaves. Oolong teas are allowed to ferment for less time than black teas before they are heated and dried. Consequently, the catechin, theaflavin and thearubigin levels in oolong teas are generally between those of unfermented green and white teas and completely fermented black teas.
Fully Fermented Teas (Black Teas): Tea leaves destined to become black tea are rolled or broken to maximize the interaction between catechins and polyphenol oxidase. Because they are allowed to ferment completely before drying, most black teas are rich in theaflavins and thearubigins, but relatively low in catechins.
Cup Sizes: The definition of a cup of tea varies in different countries or regions. In China, a typical cup of green tea may contain only 100 ml (3.5 ounces). A traditional European teacup holds approximately 125-150 ml (5 ounces), while a mug of tea may contain 235 ml (8 ounces) or more.
Tea Safety and Administration:
Adverse Effects of Tea and Tea Extracts:
Tea is generally considered to be safe, even in large amounts. However, two cases of hypokalemia (abnormally low serum potassium) in the elderly have been attributed to excessive consumption of black and oolong tea (3-14 liters/day). Hypokalemia is a potentially life-threatening condition that has been associated with caffeine toxicity.
Cancer patients in clinical trials of caffeinated green tea extracts who took 6 grams/day in 3-6 divided doses have reported mild to moderate gastrointestinal side effects, including nausea, vomiting, abdominal pain, and diarrhea. Central nervous system symptoms including agitation, restlessness, insomnia, tremors, dizziness, and confusion have also been reported. In one case confusion was severe enough to require hospitalization. These side effects were likely related to the caffeine in the green tea extract. In a four-week clinical trial that assessed the safety of decaffeinated green tea extracts (800 mg/day of EGCG) to healthy individuals, a few of the participants reported mild nausea, stomach upset, dizziness or muscle pain.
Pregnancy and Lactation: The safety of tea extracts or supplements for pregnant or breastfeeding women has not been established. Some organizations advise pregnant women to limit their caffeine consumption to 300 mg/day because higher caffeine intakes have been associated with increased risk of miscarriage and low birth weight in some epidemiological studies.Green tea contains caffeine and as such should not be used in large quantities while pregnant or nursing or by people who are not allowed caffeine.
Drug Interactions:Green tea Excessive green tea consumption may decrease the therapeutic effects of the anticoagulant, warfarin (Coumadin). Such an effect was documented in one patient who began drinking one half gallon to one gallon of green tea daily. It is probably not necessary for people on warfarin therapy to avoid green tea entirely. However, large quantities of green tea may decrease its effectiveness.
Drug Interactions:Caffeine A number of drugs can impair the metabolism of caffeine, increasing the potential for adverse effects from caffeine. They include cimetidine (Tagamet), disulfiram (Antabuse), estrogens, fluoroquinolone antibiotics (e.g., ciprofloxacin, enoxacin, norfloxacin), fluconazole (Diflucan), fluvoxamine (Luvox), mexilitine (Mexitil), riluzol (Rilutek), terbinafine (Lamisil) and verapamil (Calan). High caffeine intakes may increase the risk of toxicity of some drugs, including albuterol (Alupent), clozapine (Clozaril), ephedrine, epinephrine, monoamine oxidase inhibitors, phenlypropanolamine and theophylline. Abrupt caffeine withdrawal has been found to increase serum lithium levels in people taking lithium, and may increase the risk of lithium toxicity.
Nutrient Interactions:Nonheme Iron Flavonoids in tea can bind nonheme iron, inhibiting its intestinal absorption. Nonheme iron is the principal form of iron in plant foods, dairy products and iron supplements. The consumption of one cup of tea with a meal has been found to decrease the absorption of nonheme iron in that meal by about 70%. To maximize iron absorption from a meal or iron supplements, tea should not be consumed at the same time.
Safety and Acute toxicity:
EGCg:
Acute toxicity(LD50): LD50: Lethal dose,50 percent kill.Oral.Rodent-mouse.2170 mg/kg.
Details of toxic effects not reported other than lethal dose value.
Reference:KSRNAM Kiso to Rinsho.Clinical Report.V.1-1960-Volume(issue)/page/year:21,4601,1987.
EC(Epicatechin):
Acute toxicity(LD50): LD50: Lethal dose,50 percent kill.Intraperitoneal.Rodent-mouse.1gm(1000 mg)/kg.
Details of toxic effects not reported other than lethal dose value.
Reference:PLMEAA Planta Medica.(Georg Thieme Verlag,Postfach 732,D-7000 Stuttgart 1,Fed.Rep.Ger.)V.1-1953-Volume(issue)/page/year:42,75,1981. Mutagenic Data.: Sister chromatid exchange. Test System:Human Lymphocyte. Dose/Period:500 mg/L.
Reference:MUREAV Mutation Research.(Elsevier Science Pub.B.V.,POB211,1000 AE.Amsterdam,Netherlands)V.1-1964-Volume(issue)/page/year:246,205,1991
Epigallocatechin:
Acute toxicity(LD50): LD50: Lethal dose,50 percent kill.Oral.Rodent-mouse.>1gm(1000 mg)/kg.
Details of toxic effects not reported other than lethal dose value.
Reference:JKXXAF.(U.S.Patent and Trademark Office,Foreign Patents,Washington,DC20231) Volume(issue)/page/year:#93-944
Scientific References:
1.Green Tea Extracts,Green Tea Polyphenols,EGCg,EC,ECg,Epigallocatechin,Total Catechins,Green Tea Modern Benefit,Applicable Uses and Research New findings...
Claims & Warning:
Claims: Information this web site presented is meant for Nutritional Benefit and as an educational starting point only, for use in maintenance and promotion good health in cooperation with a common knowledge base reference...Furthermore,it based solely on the traditional and historic use or legend of a given herb from the garden of Adonis. Although every effort has been made to ensure its accurate, please note that some info may be outdated by more recent scientific developments......
Pharmakon Warning: The order of knowledge is not the transparent order of forms and ideas,as one might be tempted retrospectively to interpret it; it is the antidote....(Dissemination,Plato's Pharmacy,II.The Ingredients:Phantasms,Festivals,and Paints;138cf. Jacques Derrida.).
And as it happens,the technique of imitation,along with the production of the simulacrum,has always been in Plato's eyes manifestly magical,thaumaturgical:......and the same things appear bent and straight to those who view them in water and out,or concave and convex,owing to similar errors of vision about colors, and there is obviously every confusion of this sort in our souls.And so scene painting (skiagraphia) in its exploitation of this weakness of four nature falls nothing short of witchcraft (thaumatopoia), and so do jugglery and many other such contrivances.(Republic X,602c-d;cf.also 607c).
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Standard Herbal Extract Series:
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Serie No.:S041.Basic Data Sheet Download
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seminal trace...Green Tea Extract.Tea Polyphenols 20%95%98%.EGCG.CAS.RN.NO:989-51-5.M.F.:C22H18O11.green tea leaf extract,Catechins,tea polyphenols,TP,Tea extract....
Botanical Source and Description Of Green Tea:
Green Tea Modern Benefit and Applicable Uses:
Scientific References:
Claims & Warning:
