Posts Tagged ‘Green Tea’
Green Tea, A Treasure for Health -part 4-
Antioxidant Properties of Green Tea
The main antioxidants in food are certain vitamins (A, C, E and carotenoids), trace elements (selenium, magnesium, zinc, manganese) and other phytochemicals such as flavonoids. Catechins are powerful flavonoids. Green tea contains a variety of these antioxidants. Much of the antioxidant power of green tea catechins is due to, of which epigallocatechin gallate (EGCG) alone represents 32% of the antioxidant potential of green tea. Read the rest of this entry »
Green Tea, A Treasure for Health -part 3-
Polyphenols.
Son natural compounds present in some fruits and vegetables, with important antioxidant properties. The polyphenols were discovered in the decade of the 30 by Albert Szent-Gyorgyi, who observed that certain plants contain a pigment that strengthened the walls of capillaries, in a more effective than vitamin C.
There are several types of polyphenols, which are flavonoids (or bioflavonoids), present in vegetables and fruits, especially of intense colors: purple, orange, red, bright green … are often linked to the pigments that give color. Catechins are a group of specific flavonoids in green tea. There are several types of catechins, with epigallocatechin gallate (EGCG), the most powerful of them. Read the rest of this entry »
Green Tea, A Treasure for Health -part 2-
Discovery of Green Tea by The West
In the early seventies, a group of Japanese epidemiologists found in residents of Shizuoka Prefecture in central Japan, a mortality rate of stomach cancer is much lower than in other areas and this type of the most common cancer in the country.
Continuing the investigation, also found that the death rate from lung cancer was half that in the U.S., being that the number of cigarettes per capita in Japan is more than double that in the U.S. Read the rest of this entry »
Green Tea, A Treasure for Health -part 1-
After water, tea is the oldest and drink consumed in the world. Tea was discovered and consumed in China for thousands of years before being cultivated in other countries like Japan and much later in India, Sri Lanka, Viet Nam, etc.
Before being used as drinking tea in some places formed part of the diet. In Burma, for example, tea leaves are adds to food, in Thailand, ate steamed with dried fish. In Tibet, a standard breakfast consisted of tea leaves mixed with barley, cow’s milk butter and salt. Meanwhile, in China, tea was used in infusion and medicine, and even as a poultice for rheumatism. Read the rest of this entry »