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Exploring Xianju Green Tea Benefits and Health

Green Tea Benefits - Green tea contains antioxidants, polyphenols, theanine, as well as a wide variety of vitamins and minerals. The followings are some of the components with closer look to its benefits:

Polyphenols - Polyphenols are a class of phytochemicals found in high concentrations in green tea, and have been associated with heart disease and cancer prevention. The slight astringent, bitter taste of green tea is attributed to polyphenols.

Catechins - Catechins are a category of polyphenols. In green tea, catechins are present in significant quantities, more specifically; epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG) and epigallocatechin gallate (EGCG). EGCG makes up about 10-50% of the total catechin content and appears to be the most powerful of the catechins – with antioxidant activity about 25-100 times more potent than vitamins C and E. A cup of green tea may provide 10-40mg of polyphenols and has antioxidant activity greater than a serving of broccoli, spinach, carrots or strawberries.

Tannins - A group of simple and complex phenol, polyphenol, and flavonoid compounds, bound with starches, and often so amorphous that they are classified as tannins simply because at some point in degradation they are astringent and contain variations on gallic acid. Produced by plants, tannins are generally protective substances found in the outer and inner tissues. All of the tannins are relatively resistant to digestion or fermentation, and either decrease the ability of animals to easily consume the living plant, or, as in deciduous trees, cause shed parts of the plant to decay so slowly that there is little likelihood of infection to the living tree from rotting dead material around its base. All tannins act as astringents, shrinking tissues and contracting structural proteins in the skin and mucosa.

Flavonoids - Flavonoids are plant pigments, and are the brightly colored chemical constituents found in most fresh fruits and vegetables. Flavonoids are part of a large class of chemicals that occur naturally in plants. A simple definition describes flavonoids as "any group of substances found in fruits and vegetables essential for processing vitamin C and needed to maintain capillary walls. They may aid in protecting against infection. Deficiency can result in a tendency to bruise easily.

Theanine - An amino acid that produces tranquilizing effects in the brain, theanine is a unique amino acid found in the leaves of green tea. Theanine is quite different from the polyphenol and catechin antioxidants for which green tea is typically consumed. Through the natural production of polyphenols, the tea plant converts theanine into catechins. This means that tea leaves harvested during one part of the growing season may be high in catechins (good for antioxidant benefits), while leaves harvested during another time of year may be higher in theanine (good for anti-stress and cortisol-controlling effects). Three to four cups of green tea are expected to contain 100-200 mg of theanine.

Visit the links below to learn what people are saying about the benefits of drinking Green Tea, and what science is discovering about the amazing health benefits of Green Tea.

NEURO-PROTECTION IN A CUP
A good amount of research has credited an extract of green tea with anti-cancer activity because it performs as a scavenger of oxidated free radicals – whose demise is also beneficial to victims of neuro-degenerative diseases (such as Parkinson's Disease).

LAS VEGAS (CNN) - Green tea contains twice the disease-fighting punch as red wine, according to new research presented at an American Chemical Society meeting in Las Vegas.

GREEN TEA INGREDIENT FIGHTS CANCER - NEW YORK (Reuters) A powerful antioxidant ingredient in green tea kills human cancer cells in laboratory experiments, according to a report in the Journal of the National Cancer Institute for December 17, 1997.