Antioxidant Effects of Green Tea
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Among the many plants that contain disease-fighting antioxidants is the camellia sinensis, otherwise known as the tea plant. For centuries, tea has been served in Chinese households as a healthy beverage to promote health and general well-being. Green tea especially has been greatly favored due its many astounding health benefits.
Green tea has been consumed throughout the ages in India, China, Japan, and Thailand. In traditional Chinese and Indian medicine, green tea has been used as a stimulant, diuretic (to promote the excretion of urine), astringent (to control bleeding and help heal wounds), and to improve heart health.
Today, the benefits of green tea have been largely attributed to the presence of polycatechins with powerful antioxidant effects. But besides polycatechins, there are also other ingredients in green tea that contribute to its antioxidant effects.
Green Tea and its Antioxidant Effects
Among all flavonoids, catechin is ranked high for its antioxidant effects and properties. Catechin is that substance found in green tea which makes the beverage an excellent source of antioxidant effects. Besides tannin, vitamins such as vitamin A (carotene), C, and E, there are also other well-known substances in green tea that gives it its antioxidant effects.
Research aimed at finding the active compounds in green tea revealed that its protective and antioxidant effects are due chiefly to catechins which are powerful polyphenolic antioxidants. Green tea also has antioxidant effects that make them powerful anti-carcinogenic, cardioprotective, nueroprotective, and anti-microbial actions. A particularly bioactive catechin called epigallocatechin gallate has been singled out by many researchers as very important because of its antioxidant effects leading to cancer prevention.