June
2006
Antioxidants in Green Tea
Among the many plants that have disease-fighting antioxidants is the camellia sinensis, otherwise known as the tea plant. For centuries, tea has been served in Asian households as a healthy drink to provide antixodiants and general well-being.
The benefits of green tea have been largely attributed to the presence of polycatechins which have potent antioxidants. Besides polycatechins, there are also other ingredients in green tea that contribute to its antioxidant effects.
Such antioxidants in green tea are flavonoids with catechin being ranked high for its antioxidant effects and properties. Catechin is that substance in green tea which makes the beverage an excellent source of antioxidants. Besides tannin, vitamins such as vitamin A (carotene), C, and E, there are also other well-known substances in green tea that gives it its antioxidants.
Research aimed at finding the active compounds in green tea revealed that its defensive and antioxidant effects are mainly due to catechins which are powerful polyphenolic antioxidants.
Green tea also has antioxidant that make them powerful anti-carcinogenic, cardioprotective, nueroprotective, and anti-microbial actions. A mostly bioactive catechin called epigallocatechin gallate has been singled out by many researchers as very important because of its antioxidant effects leading to cancer prevention.
Antioxidants in green tea therefore make it an OBVIOUSLY good drink. A constant intake of antioxidants from our diet can protect against damages to our body cells which occur following oxidation. Have more cups of green tea per day and benefit from its antioxidant effects.
