Catechin Green Tea.
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Green Tea Catechins Reduce Body Fat and LDL Oxidation

The catechins found in green tea have been shown to promote weight loss and reduction of body fat in human subjects, independent of any effects of caffeine.

Researchers have examined the possible mechanisms of action through which green tea catechins promote fat burning and weight loss without producing adverse stimulation to the central nervous system.

What is a catechin green?

Catechin green is a tannin peculiar to green tea because the black tea fermentation process reduces catechins in black tea. Catechin is a powerful, water soluble Polyphemus and antioxidant that is easily oxidized.

Several thousand types are available in the plant world. As many as two thousand are known to have a flavor structure and are called flavonoids. Catechin is one of them.

Research aimed at finding the active compounds in green tea revealed that its protective effects are due chiefly to catechins.

Four main catechin green substances: EC, ECg, EGC and EGCg, all of which are inclusively called catechin. Epigallocatechin gallate (EGCG) is the most powerful of these catechins. EGCG as an antioxidant is about 25-100 times more potent than vitamins C and E. One cup of green tea provides 10-40 mg of Polyphemus's and has antioxidant effects greater than a serving of broccoli, spinach, carrots, or strawberries.

The high antioxidant activity of green tea makes it beneficial for protecting the body from oxidative damage due to free radicals. Research shows that green tea may help the arterial wall by reducing lipids.

Catechin green tea can protect against experimentally induced DNA damage, and slow or halt the initiation and progression of undesirable cell colonies. Studies show evidence that green tea provides immune protective qualities, particularly in the case of patients undergoing radiation or chemotherapy. White blood cell count appear to be maintained more effectively in patients consuming green tea compared to non-supplemented patients.

Green tea is manufactured from fresh, unfermented tea leaves; the oxidation of catechins is minimal, and hence they are able to serve as antioxidants.

Researchers also believe that catechin green is effective because it easily sticks to proteins, blocking bacteria from adhering to cell walls and disrupting their ability to destroy them. Viruses have ‘hooks’ on their surfaces and can attach to cell walls. The catechin in green tea prevents viruses from adhering and causing harm.

green reacts with toxins created by harmful bacteria (many of which belong to the protein family) and harmful metals such as lead, mercury, chrome, and cadmium.

Tannin in green tea is mostly catechin and is a key component in its taste providing the astringency. The amount of catechin tends to increase as the season progresses. Spring tea (first crop) contains 12-13% catechin (13-17% as tannin) while summer tea (third crop) contains 13-14% (17-21% as tannin).

If leaf order is compared, younger leaves include more catechin than mature ones. First leaves contain 14%, second 13%, third 12%, and fourth 12%. This explains why second and third crop summer teas are more astringent while Bancha is less so. Gyokuro green tea, whose leaves are covered during growth, contains less catechin and astringency (10% as tannin) because it gets less sunshine then Sencha.

Green Tea Benefits.

Most notable is a study by Japanese scientists of the Saitama Cancer Research Institute relating the delay of cancer onset with the consumption of green tea.

The study shows that early stage breast cancer spreads less rapidly in women with a history of drinking five or more cups of green tea a day. As a result, there is a lower recurrence rate and a longer disease-free period.

With the evidence that green tea and EGCG, a catechin found only in green tea, are a natural and readily available inhibitor of TNF-, a gene expression which promotes the growth in cancer cells and in their surrounding tissue, it is possible for researchers to extend this idea to other various human diseases.

Since EGCG has also been proven to kill cultured cancer cells without causing harm to surrounding healthy cells, green tea could be beneficial not only for cancer prevention but also in the therapy and prevention of other diseases.

National Cancer Institute (NCI) researchers are also investigating the therapeutic use of green tea. One recently completed but unpublished NCI trial studied the anti-tumor effect of green tea among prostate cancer patients.

The 42 patients drank 6 grams of green tea, or about 4 cups, daily for four months. However, only one patient experienced a short-lived improvement, and nearly 70 percent of the group experienced unpleasant side effects such as nausea and diarrhea. The study concluded drinking green tea has limited anti-tumor benefit for prostate cancer patients (5)

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Other ongoing NCI studies are testing green tea as a preventive agent against skin cancer. For example, one is investigating the protective effects of a pill form of green tea against sun-induced skin damage while another explores the topical application of green tea in shrinking precancerous skin changes.


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