Green Tea Bulk
Posted on Sunday, February 19th, 2012 at 1:05 am
What Makes Green Tea So Healthy?
Much has been done to document the health benefits of green tea, but which compounds essentially contribute to green tea’s effectiveness in so many areas of human health?
Catechins
Catechins are the most prevalent group of compounds found in organic green tea and are widely believed to be behind the bulk of its natural benefits. In all, catechins make up about 30% of green tea’s composition. The commonest of the catechins in green tea is sometimes known as Epigallocatechin gallate (EGCg) and it usually represents between 7 and thirteen % of the mass of any sample of green tea. The list of sicknesses this compound is assumed to forestall or combat is extensive and includes bowel cancer, metastatic inflammation, diabetes, kidney stones, liver disease, and more. According to an information table issued by the USDA, catechins are present in far larger concentrations in whole leave tea than in brewed tea, including EGCg which is just about 100 times more concentrated.
What Is in Green Tea?
Flavonols
This group of nutrient elements makes up between 5 and ten percent of the composition of green tea. Flavonols have been discovered to be very strong anti oxidising compounds, and in reality the flavonols found in tea are widely believed to be among the most powerful natural anti-oxidating compounds in existence. This is thought by researchers to be the reason behind green tea’s connection to heart problems prevention. According to another USDA info table Flavonols are present in quantities as high as 5 times greater in full green tea leaves than in brewed green tea.
Chlorogenic Acid
This compound is found to a large extent in coffee and also to a lesser extent in green tea. It is said by some analysts to prevent diabetes although more work still should be done on this issue.
L-Theanine
Much research has been done on this amino acid which is located pretty much exclusively in tea. It’s been shown variously to lower stress, improve memory, and improve the final health of the immune system.
Caffeine
The effects of caffeine are quite well known, so there’s little reason to go into them here. It ought to be mentioned that most of caffeine’s high energy effect is at least partially offset by L-Theanine which is a natural stress alleviator and relaxant. This, with the incontrovertible fact that green tea has way smaller amounts of caffeine, may contribute to it’s much softer effect on the body than coffee.
There are some other compounds also present in small quantities green tea like coumarylquinic acid and theogallin but the analysis on these compounds is still really sparse, meaning that it may still be some time before we all know if they are in any way interlinked to the demonstrated health benefits of green tea.
Minerals and Vitamins
Green tea leaves also contain small amounts of vitamins and minerals that are partially or wholly lost in the steeping process. These include vitamins A, B1, B2, and C, as well as Niacin, Calcium, Potassium, Magnesium, and Fluoride.
The health benefits of these compounds are quite well known, however it is smart to recount some of their more critical effects:
Vitamin C:
This is a major antioxidising agent and a crucial nutrient. It protects the body against oxidative stress meaning that it could help to forestall a bunch of diseases. It’s presence in whole tea leaves is over 10 times bigger than in brewed green tea.
Vitamin A:
It is widely recognized that this vitamin is a necessary nutrient for the healthiness of the eye. It is bounteous in green tea leaves but is can’t be soaked up in water during brewing. Thus it’s not found in very high concentrations in the green tea drink.
Calcium:
This is one more essential nutrient that’s bounteous in organic green tea leaves. As well as promoting bone health, it’s also a necessary mineral for basic cellular processes within the body. It is almost 200 times more abundant in whole tea leaves than in brewed green tea.
Fluoride:
This mineral prohibits the formation of plaque on the teeth and is sometimes prescribed by dentists for this purpose. It occurs in fairly large quantities in whole green tea leaves.
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1] http://dx.doi.org/10.1016/0091-7435(92)90041-F
2] Ibid.
3] http://jn.nutrition.org/cgi/content/full/134/12/3431S
4] http://dx.doi.org/10.1016/S0891-5849(02)01004-3
5] http://www.jbc.org/content/277/38/34933.full
6] http://www.liebertonline.com/doi/abs/10.1089/end.2006.20.356
7] http://www.ncbi.nlm.nih.gov/pubmed/14672614?dopt=Abstract
8] http://dx.doi.org/10.1016/0091-7435(92)90041-F
9] http://pubs.acs.org/doi/abs/10.1021/jf00059a005
10] Ibid.
11] http://www.nal.usda.gov/fnic/foodcomp/Data/Other/IFT2003_TeaFlav.pdf
12] http://www.reuters.com/article/idUSCOL15953520070501
13] http://dx.doi.org/10.1016/j.biopsycho.2006.06.006
14] http://www3.interscience.wiley.com/journal/115805249/abstract?CRETRY=1&SRETRY=0
15] http://www.ncbi.nlm.nih.gov/pmc/articles/PMC156317/?tool=pmcentrez
16] http://pubs.acs.org/doi/abs/10.1021/jf00059a005
17] Yamamoto, Takahiko. Chemistry and Applications of Green Tea. 1997.
18] Ibid.
We invite you to re-post this recipe on your own web site with the following hyper-linked attribution Organic Green Tea
“This article concerning What Maked Green Tea so Healthy is republished with authorization from EatGreenTea.com, the original edible green tea.”
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