The trick of teas is based on the very fact it really is rich in catechin polyphenols, especially epigallocatechin gallate (EGCG). EGCG is actually a amazing anti-oxidant: in addition to suppressing the expansion of cancer cells, it eliminates cancer cells without having hurting healthy tissues. It has been great at lessening LDL cholesterol levels, and suppressing the unusual formation of thrombus. The latter represents additional relevance considering that thrombosis (the development of irregular blood clots) is the major reason behind heart attacks and stroke.
Assocations are being made between the effects of consuming green tea. For years, doctors had been perplexed by the fact that, despite taking in a diet rich in fats, in france they have a reduced chance of cardiovascular disease than People in america. The answer was discovered to rest in red wine, which contains resveratrol, a polyphenol that restricts the negative effects of smoking along with a unhealthy diet. In a 1997 study, scientists from the University of Kansas identified that EGCG is doubly effective as resveratrol, which could explain why the incidence of heart disease among Japanese men is pretty small, even when roughly seventy-five percent are cigarette smokers.
Why don’t other Chinese teas have similar health-giving qualities? Green, oolong, and black teas all come from the leaves of the Camellia sinensis plant. What sets green tea aside is the way it is refined. Green tea leaves are steamed, which prevents the EGCG compound from being oxidized. By comparison, black and oolong tea leaves are made from fermented leaves, which results in the EGCG being transformed into other compounds that aren’t as great at preventing and combating many problems.