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Green Tea Extract: Chemistry & Antioxidant Properties

Tea is grown and cultivated in around 40 countries and is the second most-consumed drink worldwide, although the level varies greatly. Green tea is consumed mostly in Japan, China, and a few countries in the Middle East and North Africa.

Green tea is obtained from the dried leaves of tea plant tea. It is manufactured from newly picked leaves that are exposed to heat, then pan-fried or steamed before rolling or shaping and drying.2 It is widely consumed, thanks to its refreshing aroma, taste, and various other properties like antioxidant, antimutagenic, anticarcinogenic, and antihypertensive.

Three types of basic tea are manufactured worldwide. Green tea is prepared by debarring the oxidation of green leaf polyphenols. Black tea is produced by oxidation so that most of these substances are oxidized. Oolong tea is a product that is partially oxidized. Fresh tea is unusually rich within the flavanol group of polyphenols referred to as catechins which can constitute approximately 30% of the dry leaf weight. Other polyphenols include flavonols and also their glycosides, chlorogenic acid, coumarylquinic acid. Caffeine is present in tea at a mean level of three alongside very small amounts of the methylxanthines, theobromine, and theophylline.

Antioxidant Properties: Green tea is one of the healthiest drink/beverages and a good source for Catechins. Catechins are more powerful than vitamins C and E in preventing oxidative damage of cells and shows to have other disease-fighting properties. EGCG ((−)-epigallocatechin gallate), a polyphenol present in green tea which shows antiviral activity for many viruses. The effect of EGCG was firstly observed on the ‘Zika virus’.Of course, there is no single superfood available which can show all kind of antibiotics and antiviral properties. The health of a person depends on the eating habits and how active a person is.

 green tea

Various aspects of green tea and health benefits:

  • Green tea helps in regulating the glucose levels by slowing the rising rate of blood sugar mainly after eating. This helps to prevent high insulin spikes which result in fat storage.
  • Green tea gives a feeling of surfeit thus reducing the quantity of food one eats. Green tea also boosts the metabolic rate and increase fat burning which in turn helps in reducing weight.
  • Green tea contains the amino acid L-Theanine, which can work synergistically with Caffeine which improves brain function. Green tea contains very little caffeine content but enough to produce an energetic and refreshing effect.
  • Green tea has the properties to lower Cholesterol. Green tea drinkers have a very lower risk of cardiovascular disease.
  • Green tea has many antioxidants that may protect against cancer. Green tea drinkers have a lower risk of varied sorts of catechins present in tea have strong antibacterial and antiviral properties which make them effective for treating everything from influenza to cancer. Also, green tea has been shown to inhibit the spread of many diseases.
  • The bioactive compounds present in green tea can have various protective effects on the nervous system and may reduce the risk of both Alzheimer’s and Parkinson’s disease, the two most common neurodegenerative disorders.

Consumption of 2-3 green teacups in a day is sufficient.

Assistant Professor
Department of Chemistry
SGT University Gurugram