Phytochemistry: Green tea is a rich source of polyphenols of the flavonoid subclass. In particular, green tea contains high amounts of a type of flavonoid called flavan-3-ols. These are sometimes referred to as catechins. The main catechin in green tea is epigallocatechin gallate, and this can comprise up to 50 % of the total polyphenols in green tea. Other catechins include epicatechin gallate (ECG), epigallocatechin (EGC), epicatechin (EC), and catechin (C). The polyphenols in green tea are antioxidants and these are bioavailable in humans. Green tea also contains the methylxanthines caffeine and theophylline. Minerals found in tea include sodium, calcium, fluoride, aluminium, manganese and iron. Green tea also contains the amino acid L-theanine.
Uses: Green tea has been shown to confer fat loss effects on those who drink it regularly. Green tea can also reduce the risk of a number of cancers especially those of the oesophagus. Green tea may also protect from cardiovascular disease and type 2 diabetes. Green tea catechins and L-theanine have been shown to possess anti-anxiety effects, and may elevate depressed mood. The methylxanthines in green tea may increase alertness and cognitive ability.
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