Green tea has been consumed throughout the ages in India, China, Japan, and Thailand. In traditional Chinese and Indian medicine, green tea was used as a stimulant, diuretic, astringent, and for heart health. Other traditional uses of green tea include supporting digestion, normal body temperature and blood sugar metabolism, and mental processing.

In recent years, green tea has been extensively studied to confirm the traditional uses of green tea through scientific research. We now know that the healthful properties of green tea are largely attributed to polyphenols, chemicals with potent antioxidant properties. The polyphenols in green tea also give it a somewhat bitter flavor.

These antioxidants scavenge free radicals--damaging compounds in the body that alter cells, tamper with DNA (genetic material), and even cause cell death. Free radicals occur naturally in the body, but environmental toxins (such as ultraviolet rays from the sun, radiation, cigarette smoke, and air pollution) also promote these damaging particles. Many scientists believe that free radicals contribute to the aging process as well as the development of a number of health problems. The antioxidant effects of polyphenols appear to be greater than vitamin C.

Polyphenols contained in teas are classified as catechins. Green tea contains six primary catechin compounds: catechin, gallaogatechin, epicatechin, epigallocatechin, epicatechin gallate, and apigallocatechin gallate (also known as EGCG). EGCG is the most studied polyphenol component in green tea and the most active.

Green tea also contains alkaloids including caffeine, theobromine, and theophylline. These alkaloids provide green tea's stimulant effects. L-theanine, an amino acid compound found in green tea, has been studied for its calming effects on the nervous system.

About CNCA Green Tea Extract

CNCA's Green Tea Extract is guaranteed to deliver 220mg - 275mg of EGCG per serving—which is double the amount of most brands. This single serving amount is the equivalent of drinking five to six cups of green tea - but with very little caffeine (<1%).

Because herbal supplements can be exposed to harmful substances in the soil, through farming practices or the manufacturing process, CNCA uses independent labs to conduct extensive purity testing on every batch of CNCA Green Tea Extract. These tests ensure maximum freedom from harmful contaminants such as lead, mercury, arsenic, cadmium, aluminum, potency solvent residue, herbicides and pesticides, aflatoxins, bacteria, yeast and mold.

Sources:

Linus Pauling Institute

University of Maryland