Green Tea, matchá, Green Tea
Green tea is a type of tea made from the infusion of camellia sinensis plant. Its green color is due to low oxidation during processing, unlike black tea leaves. It is very popular in China and Japan, and it started to be more frequently used in a lot of different ways due to its antioxidant properties.
- Origin: Plant Based
- Source: Itself
- Type: Stimulant
- Age Range: Adults, Seniors
- Toxicity: May be toxic in high doses
- Outcomes: Weight Management, Thermogenic Effect
What are Green Tea benefits?
Green tea, known scientifically as Camellia Sinensis, is a plant that is commonly steeped in hot water and consumed as a tea. Green tea exerts most of its benefits through water-soluble polyphenols (often called catechins) extracted from the leaves into the water, which are then consumed. Some studies suggest that green tea has benefits for almost all organ functioning systems, as it is cardioprotective (helping to prevent cardiovascular disease), neuroprotective (improving brain function and protecting the brain from aging) anti-obesity (by increasing fat burning and consequently weight loss), anti-cancer (by having antioxidants that can reduce the risk of some types of cancer), anti-diabetic (helping to prevent type 2 diabetes), anti-atherogenic, liver protective, and beneficial to the health of blood vessels.
Table of relations
Published articles about Green Tea and Thermogenic Effect
Green tea catechin consumption enhances exercise-induced abdominal fat loss in overweight and obese adults
Green tea improves metabolic biomarkers, not weight or body composition: a pilot study in overweight breast cancer survivors
Thermogenesis is the body's energy production process, responsible for regulating internal temperature and all natural energy processes. There are some nutraceuticals that can amplify this process, such as caffeine and other thermogens.
Related videos about Green Tea
- ^ Composition of Polyphenols in Fresh Tea Leaves and Associations of Their Oxygen-Radical-Absorbing Capacity with Antiproliferative Actions in Fibroblast Cells.
- ^ a b c d Zhang L, et al. Comparison of the chemical constituents of aged pu-erh tea, ripened pu-erh tea, and other teas using HPLC-DAD-ESI-MSn. J Agric Food Chem. (2011)
- ^ Nutritional biochemistry: A new redox-cofactor vitamin for mammals.
- ^ Protective Effects of Green Tea Extract against Hepatic Tissue Injury in Streptozotocin-Induced Diabetic Rats.
- ^ Khokhar S, Magnusdottir SG. Total phenol, catechin, and caffeine contents of teas commonly consumed in the United kingdom. J Agric Food Chem. (2002)
- ^ Ali M, Afzal M. A potent inhibitor of thrombin stimulated platelet thromboxane formation from unprocessed tea. Prostaglandins Leukot Med. (1987)
- ^ Ali M, et al. A potent thromboxane formation inhibitor in green tea leaves. Prostaglandins Leukot Essent Fatty Acids. (1990)
- ^ Afzal M, et al. 2-Amino-5-(N-ethylcarboxamido)-pentanoic Acid from Green Tea Leaves. Planta Med. (1987)
- ^ Lee S, et al. Effect of supercritical carbon dioxide decaffeination on volatile components of green teas. J Food Sci. (2007)
- ^ White and Green Teas (Camellia sinensis var. sinensis): Variation in Phenolic, Methylxanthine, and Antioxidant Profiles.
- ^ Zhao M, et al. Determination and comparison of γ-aminobutyric acid (GABA) content in pu-erh and other types of Chinese tea. J Agric Food Chem. (2011)
- ^ a b Jeng KC, et al. Effect of microbial fermentation on content of statin, GABA, and polyphenols in Pu-Erh tea. J Agric Food Chem. (2007)
- ^ Wang Q, Peng C, Gong J. Effects of enzymatic action on the formation of theabrownin during solid state fermentation of Pu-erh tea. J Sci Food Agric. (2011)
- ^ Yang DJ, Hwang LS. Study on the conversion of three natural statins from lactone forms to their corresponding hydroxy acid forms and their determination in Pu-Erh tea. J Chromatogr A. (2006)
- ^ Arts MJ, et al. Interactions between flavonoids and proteins: effect on the total antioxidant capacity. J Agric Food Chem. (2002)
- ^ a b van der Burg-Koorevaar MC, Miret S, Duchateau GS. Effect of milk and brewing method on black tea catechin bioaccessibility. J Agric Food Chem. (2011)
- ^ van het Hof KH, et al. Bioavailability of catechins from tea: the effect of milk. Eur J Clin Nutr. (1998)
- ^ Egert S, et al. Simultaneous ingestion of dietary proteins reduces the bioavailability of galloylated catechins from green tea in humans. Eur J Nutr. (2012)
- ^ Lorenz M, et al. Addition of milk prevents vascular protective effects of tea. Eur Heart J. (2007)
- ^ a b c Unachukwu UJ, et al. White and green teas (Camellia sinensis var. sinensis): variation in phenolic, methylxanthine, and antioxidant profiles. J Food Sci. (2010)
- ^ Xu Y, et al. Variations of Antioxidant Properties and NO Scavenging Abilities during Fermentation of Tea. Int J Mol Sci. (2011)
- ^ Dong J, et al. Inhibition of angiotensin converting enzyme (ACE) activity by polyphenols from tea (Camellia sinensis) and links to processing method. Food Funct. (2011)