Green tea is made from Camellia sinensis leaves that have undergone minimal oxidation during processing. Green tea originated in China, but has become known for many countries in East Asia.
Several varieties of green tea exist, which differ substantially due to growing conditions, horticulture, production processing, and time of harvest.
Green tea contains a variety of enzymes, amino acids, carbohydrates, lipids, sterols, related compounds, dietary minerals, and phytochemicals such as polyphenols, flavanols, and caffeine. Polyphenols found in green tea include but are not limited to epigallocatechin gallate (EGCG), epigallocatechin, epicatechin gallate, and epicatechin; flavanols such as kaempferol, quercetin, and myricitin are also found in green tea. Numerous claims have been made for the health benefits of green tea based on its chemical composition, in vitro studies, animal studies, and human epidemiological studies. Preliminary research on many of these claims is promising, but many also require further study to evaluate.
Several varieties of green tea exist, which differ substantially due to growing conditions, horticulture, production processing, and time of harvest.
Green tea contains a variety of enzymes, amino acids, carbohydrates, lipids, sterols, related compounds, dietary minerals, and phytochemicals such as polyphenols, flavanols, and caffeine. Polyphenols found in green tea include but are not limited to epigallocatechin gallate (EGCG), epigallocatechin, epicatechin gallate, and epicatechin; flavanols such as kaempferol, quercetin, and myricitin are also found in green tea. Numerous claims have been made for the health benefits of green tea based on its chemical composition, in vitro studies, animal studies, and human epidemiological studies. Preliminary research on many of these claims is promising, but many also require further study to evaluate.
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