Green Tea

Green Tea, Green Tea, matchá

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.

Nutraceutic

  • Origin Plant Based
  • Source Itself
  • Type Phytochemicals, Protein, Carbohydrate, Fibers, Nootropic
  • Age Range Teenagers (13-19), Adults (20-59), Seniors (>60)
  • Toxicity May be toxic in high doses
  • Side effects Drowsiness, Headaches, Diarrhea
  • Warnings Hypertension, Pregnancy, Hepatic Diseases, Cardiovascular Diseases, Renal Diseases

Why be Careful

Long-term high doses of green tea intake can lead to liver dysfunction, gastrointestinal problems, decreased appetite, insomnia, hyperactivity, nervousness, hypertension, increased heart rate, and gastric irritation. High doses of green tea can cause adverse effects due to the caffeine content, like palpitations, headache, and dizziness. There are no contraindications for pregnant women, but medical prescription is recommended.

References

  1. ^ Composition of Polyphenols in Fresh Tea Leaves and Associations of Their Oxygen-Radical-Absorbing Capacity with Antiproliferative Actions in Fibroblast Cells.
  2. 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-MSnJ Agric Food Chem. (2011)
  3. ^ Nutritional biochemistry: A new redox-cofactor vitamin for mammals.
  4. ^ Protective Effects of Green Tea Extract against Hepatic Tissue Injury in Streptozotocin-Induced Diabetic Rats.
  5. ^ Khokhar S, Magnusdottir SG. Total phenol, catechin, and caffeine contents of teas commonly consumed in the United kingdomJ Agric Food Chem. (2002)
  6. ^ Ali M, Afzal M. A potent inhibitor of thrombin stimulated platelet thromboxane formation from unprocessed teaProstaglandins Leukot Med. (1987)
  7. ^ Ali M, et al. A potent thromboxane formation inhibitor in green tea leavesProstaglandins Leukot Essent Fatty Acids. (1990)
  8. ^ Afzal M, et al. 2-Amino-5-(N-ethylcarboxamido)-pentanoic Acid from Green Tea LeavesPlanta Med. (1987)
  9. ^ Lee S, et al. Effect of supercritical carbon dioxide decaffeination on volatile components of green teasJ Food Sci. (2007)
  10. ^ White and Green Teas (Camellia sinensis var. sinensis): Variation in Phenolic, Methylxanthine, and Antioxidant Profiles.
  11. ^ Zhao M, et al. Determination and comparison of γ-aminobutyric acid (GABA) content in pu-erh and other types of Chinese teaJ Agric Food Chem. (2011)
  12. a b Jeng KC, et al. Effect of microbial fermentation on content of statin, GABA, and polyphenols in Pu-Erh teaJ Agric Food Chem. (2007)
  13. ^ Wang Q, Peng C, Gong J. Effects of enzymatic action on the formation of theabrownin during solid state fermentation of Pu-erh teaJ Sci Food Agric. (2011)
  14. ^ 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 teaJ Chromatogr A. (2006)
  15. ^ Arts MJ, et al. Interactions between flavonoids and proteins: effect on the total antioxidant capacityJ Agric Food Chem. (2002)
  16. a b van der Burg-Koorevaar MC, Miret S, Duchateau GS. Effect of milk and brewing method on black tea catechin bioaccessibilityJ Agric Food Chem. (2011)
  17. ^ van het Hof KH, et al. Bioavailability of catechins from tea: the effect of milkEur J Clin Nutr. (1998)
  18. ^ Egert S, et al. Simultaneous ingestion of dietary proteins reduces the bioavailability of galloylated catechins from green tea in humansEur J Nutr. (2012)
  19. ^ Lorenz M, et al. Addition of milk prevents vascular protective effects of teaEur Heart J. (2007)
  20. a b c Unachukwu UJ, et al. White and green teas (Camellia sinensis var. sinensis): variation in phenolic, methylxanthine, and antioxidant profilesJ Food Sci. (2010)
  21. ^ Xu Y, et al. Variations of Antioxidant Properties and NO Scavenging Abilities during Fermentation of TeaInt J Mol Sci. (2011)
  22. ^ Dong J, et al. Inhibition of angiotensin converting enzyme (ACE) activity by polyphenols from tea (Camellia sinensis) and links to processing methodFood Funct. (2011)