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EVIDENCE SUGGESTS THAT CONSUMING
GREEN TEA
MAY INCLUDE:
• Boosting your immune system
• Lower blood sugar
• Promote dental health (prevention of cavities)
• Retard the aging process
• Help reduce the risk of various types of cancer
• Lower cholesterol
• Promote weight loss by burning calories
• Protect the liver from toxins
• Prevent arthritis
• Reduce the risk of heart disease
• Reduce the risk of stroke
* Although many studies exist to support reports of the health benefits of green tea, no claims are hereby made of any medical benefits. Please consult your physician or other competent medical practitioner regarding the health benefits of green tea
THE COMPONENTS OF GREEN
TEA
A single tea leaf consists of 77 percent water and 23 percent solid matter. Approximately one-third of the solids is made up of water-soluble components. These include amino acids, polyphenol (including catechins), polysaccharides, and vitamin C. The remaining two-thirds consist of insoluble components, including crude fibers, cellulose vitamin E, and carotene.
To fully benefit from these ingredients, we need to eat, not just drink, green tea. Only about 30% of Green Tea’s solid nutrients are utilized when steeped in hot water. The other 70% is lost, unless utilized as an ingredient in cooking.
• Catechins:
A class of polyphenol present in high concentrations in green tea. Responsible for the astringency in tea, they are more commonly called “tannins” and are related to flavonoids. They have antibacterial and anti-oxidative properties, and have been shown in research to be effective in reducing oxidation, inhibiting the spread of cancer and tumors, and lowering cholesterol levels in the blood. They also play a part in stabilizing blood pressure and blood sugar, as well as resisting viruses.
• Caffeine: A bitter white alkaloid derived from coffee (or tea) and used in medicine for a mild stimulant or to treat certain kinds of headache. The caffeine in green tea is reportedly milder than that in coffee. Caffeine counteracts fatigue and drowsiness , stimulates heart function, and also acts as a diuretic.
• Polysaccharides: A type of carbohydrate containing sugar molecules chemically linked together. Effective in lowering blood sugar.
• Vitamin B complex:
A large group of water soluble vitamins that function as co-enzymes, including thiamine (B 1 ); riboflavin or vitamin G (B 2 ); niacin or nicotinic acid (B 3 ); pantothenic acid (B 5 ); pyridoxine (B 6 ); cyanocobalamin (B 12 ); biotin or vitamin H; folic acid or vitamin M (Bc); inositol; choline; and others. Viatmin B complex has been found effective in regulating the metabolism of saccharine.
• Vitamin C: A water-soluble vitamin used in anti-aging creams because of it’s preservative and antioxidant properties. It helps to lessen stress and build up resistance to mild infections, such as colds.
• Vitamin E: A vitamin possessing anti-oxidization properties and which slows the aging process.
• Flavonoids:
Brightly-colored pigments (typically red, yellow or orange) common in fruits and vegetables, they help strengthen blood vessel walls and help prevent halitosis (bad breath).
• Thianine: An amino acid which, with other amino acids help provide the distinctive aroma and flavor of Green Tea.
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