Green tea catechins are water-soluble antioxidants found in green and white teas, as well as some chocolates, cocoa, wine, fruits, and vegetables. They have numerous health benefits, including fighting cancer cells, protecting cells from free radical damage, reducing overall tumor growth, and improving cardiovascular health. They may also help slow the aging process and prevent diabetes.
Green tea catechins are flavonoids, specifically flavan-3-ols. Also called tannins, catechins are water-soluble antioxidants. They derive their name from catechu, a plant extract.
Catechins are found in green and white teas. The fermentation process used in black teas destroys much of the available catechin. These flavonoids are also found in some chocolates, cocoa, wine, fruits, and vegetables.
The amount of catechin in tea leaves depends on several factors, including the type of tea, the location of the farm, the season, and the altitude. In general, catechins make up a quarter of the dry weight of a tea leaf. As the seasons progress, the concentration of catechins in the tea leaves increases, so summer tea crops contain more catechin than spring crops. Also, the young leaves contain more catechin than the older leaves. Tannins give tea a bitter taste, so leaves harvested during summer taste more astringent than those from early spring crops.
Unlike black tea, green tea comes from unfermented tea leaves. This causes less damage to or oxidation of the catechins and leaves more flavonoids available for absorption by the human body. As an antioxidant, catechin is 10 times more effective than beta-carotene or vitamin C. Green tea polyphenols have been shown to be more potent and effective than those found in rosemary, vitamin E, and vitamin C.
There are numerous benefits to consuming green tea. In laboratory studies, catechins in green tea slowed the growth of cancer cells, protected cells from free radical damage, and reduced overall tumor growth. Green tea catechins appear to be so effective because they easily bind to proteins. They can block and prevent bacteria from destroying cells. Green tea flavonoids bind to viruses and prevent their “hooks” from taking over cells.
Green tea catechins have been shown to be effective against dysentery and cholera. They minimize oral bacteria that cause damage to teeth and gums. They fight Piccoli, the bacteria responsible for gastric ulcers. On the other hand, catechins stimulate the growth of bifid bacteria, one of the good bacteria found in the intestines, and reduce the number of bad bacteria.
Flavonoids like catechin are important for cardiovascular health. By blocking the absorption of cholesterol, catechins lower the overall level of cholesterol in the blood and decrease the risk of atherosclerosis, hardening and thickening of the artery walls. Catechins help prevent heart attacks, strokes, high blood pressure, and blood clots.
Green tea catechins may help slow the aging process by removing free radicals from the body. They have shown some promise in the field of diabetes prevention by blocking the digestive enzymes that absorb sugar. Catechins also detoxify the body by helping to remove harmful poisons like mercury, lead, cadmium, and chromium.
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