Description
Introduction:
Green tea is the second largest beverage demanded by consumers
worldwide. Used in China and India for its medicinal effects. There
are several compounds extracted from green tea including catechins
which contain an enormous amount of hydroxyphenols that are easily
oxidized, congregated and contracted, which explains its good
anti-oxidation effect. Its anti-oxidation effect is *****0 times as
strong as those of vitamin C and E. It is widely used in medicines,
agriculture, and chemical and food industries. This extract
prevents cardio-vascular disease, lowers the risk of cancer, and
decreases blood sugar and blood pressure, as well as viruses. In
the food industry, the anti-oxidation agent used for preserving
food and cooking oils.
The cardinal antioxidative ingredient in the green tea extract is
green tea catechins (GTC), which comprise four major epicatechin
derivatives; namely, epicatechin (EC), epigallocatechin (EGC),
epicatechin gallate (ECG), and epigallocatechin gallate (EGCG).
Other components include three kinds of flavonoids, known as
kaempferol, quercetin, and myricetin.
Caffeine may be excluded in green tea extracts in order to avoid
side-effects; caffeine-free green tea extract supplements are
available nowadays.
