Polyphenols: for Antioxidant Protection
Polyphenols, including “catechins”, are extremely potent antioxidants contained in green tea leaves and further concentrated in the plant extract. These antioxidant compounds can inhibit certain enzyme activities and the formation of nitrosamines, two things that are known to promote cancer and tumour development. At a meeting of the Japanese Cancer Association, scientists reported that a component of green tea, when added to cancer drugs, made them up to 20 times more effective.1
Additional health benefits of this valued herb include its ability to decrease fat digestion and stimulate thermogenesis - the burning of fat - without causing increased heart rate (a problem with some thermogenic products). One research study showed that green tea extract decreased digestion of fat in the stomach and intestine by nearly 40%! It does this by inhibiting the action of enzymes that breakdown fat.
Bad breath, dental plaque and periodontal disease are caused by bacteria in the mouth. Green tea compounds can destroy cavity-causing bacteria, eliminate bad breath and prevent plaque build up.
It is possible to get all of the benefits of green tea without having to drink it all day long. Look for a standardized extract to provide a minimum of 60% polyphenols and 30% of the key active Epigallocatechin gallate. Taking one capsule of this potent herbal extract is equal to drinking three cups of green tea. Each capsule contains less than 1% (3 mg) of caffeine.
For centuries, millions of people have been drinking green tea, but due to lack of long-term safety studies we do not recommend this product for pregnant or nursing women. People on blood thinning medications (Warfarin® or anticoagulant drugs) or with genetic or acquired bleeding tendencies should use green tea extract with caution as it may decrease blood clotting.
References:
- Stich, H.F., "Teas and tea components as inhibitors of carcinogen formation in model systems and man." Prev Med May 1992, 21(3): 377-84