The Most Beneficial Nutrition in Green Tea  

Catechins are Polyphenols and also Flavonoids.

  1. CATECHINS:  The most beneficial antioxidant:  25 to 100 times more potent than Vitamin C& E.
  2. EGCG:  The Most powerful among Catechin subclasses; responsible for green tea's long list of health benefits.
  3. L-Theanine:  A natural relaxant almost exclusively found in green tea leaves.  Stimulates the production of alpha waves in the brain, associated with relaxation and mental alertness.  Doesn't cause drowsiness.

Green Tea Health Benefits

Add green tea powder to your diet and improve your physical, mental, and brain health!

If you or your loved ones are over 60, read 5 reasons to drink green tea.

Click the link to read related scientific studies and article

3. Diabetes: Regulate blood sugar (glucose and insulin level)
4. Hypertension: Regulate blood pressure
5. Heart Disease:  Prevent cardiovascular disease
6. Weight Loss: Boost metabolism
7. Cholesterol:  Lower bad cholesterol
8. Anti-inflammatory:  Calm inflammatory diseases
9. Anti-viral and Anti-bacteria: Fight off influenza virus
10. Oral Health:  Prevent cavities & bad breath
11. Skin Care: Prevent skin cancer from UV light exposure , Calm Acne problem

12. Hydration:  Quench thirst and hydrate body
14. Anti-aging:  Neutralize Free radicals
16. Anti Depression:  Enhance mood

Green Tea Nutrition

Nutritional difference in Green Tea comes from growing environment and product manufacturing process. The following list contains Japanese green teas.  Chinese green tea, such as Gun Powder, is not included.  Generally speaking, Sencha, least processed green tea, has the highest amount of Catechin antioxidants among all the green teas, including Chinese green tea.
green tea leaf nutrition
Other nutritions naturally occur in green tea leaf:  Fiber, B-Carotene, Chlorophyll, Flavonoid, L-Theanine, Vitamin U, Saponin, Selenium, Calcium, Fluoride, Iron, Magnesium, Zinc
“Shin Chagyo Zensho (New Complete Book about Tea Industry)” 1988
“Determination of catechins in matcha green tea by micellar electrokinetic chromatography” David J. Weiss*, Christopher R. Anderton Department of Chemistry, University of Colorado
“Simulataneous analysis of individual catechins and caffeine in green tea”  Tetsuhisa Goto, Yuko Yoshida, Masaaki Kiso, Hitoshi Nagashima,  Journal of Chromatography A, 749 (1996) 295-299 National Food Research Institute, Minisitry of Agriculture, Forestry and Fisheries.
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Disclaimer: The above statement  has not been evaluated by the FDA. It is not intended to diagnose, prevent, treat, and cure any diseases.