Green Tea Brochure

Adobe Green Tea Brochure PDF file Click to return from Green Tea Brochure Click to return from Green Tea Brochure To view all JARROW Products go here:

• Antioxidant – Green Tea Catechins are Considered to be Among the Most Potent and Most Bioavailable Antioxidants Known

• Toxin Reducer – Polyphenols in Green Tea Inhibit the Formation of Nitrosamines

• Cellular Health – Tea Components Activate the Body’s Detoxification System

• Metabolic Stimulant – Epigallocatechins and Other Tea Fractions Increase 24-Hour Energy Expenditure

• In Chinese Herbology, Green Tea is Considered to be a Blood Purifier

A Benefits-Laden Beverage

The tea plant (Camellia sinensis L.) is a small shrub with dark green, narrow, serrated leaves primarily grown in India, Sri Lanka, China, Indonesia and Japan. Both black and green teas are produced from the leaves of the same plant – the difference between the two is a result of different processing. Green tea accounts for approximately one fifth of the world’s tea production. It is a non-fermented tea in which the fresh young leaves are lightly steamed or pan-heated and then dried. Black tea, in contrast, undergoes a controlled “fermentation” before drying, where an enzyme in the leaves - polyphenoloxidase -polymerizes (or links together) chains called tannins. As a result of such processing, the characteristics and the health benefits of black tea differ somewhat from those found with green tea. The former produces more powerful effects in the areas of vasodilation and cardiovascular health, whereas the latter is noted in traditional Asian medical systems as being an excellent blood purifier as well as a cardiotonic. The other traditional uses for green tea are as an intestinal astringent, diuretic, and central nervous system stimulant. Although the green tea beverage does contain caffeine, even sensitive individuals usually find that drinking tea does not produce the excessive stimulation that the same amount of caffeine from coffee can induce. This may be because green tea also contains the amino acid theanine, which is known to facilitate relaxation.

Jarrow FORMULAS® Green Tea 5:1 extract contains approximately 8% naturally-occurring caffeine. In trials, caffeine-containing green tea have proven to exhibit more antioxidant activity than decaffeinated green tea.

Catechins and More

Jarrow FORMULAS® Green Tea 5:1 extract consists primarily of polyphenols, specifically the catechins EGCG (epigallocatechin gallate), EGC (epigallocatechin), ECG (epicatechin gallate) and EC (epicatechin). Minor constituents include methylxanthines, caffeine, flavonols, flavanoids, the amino acid theanine, ascorbic acid and minerals.

Catechins are compounds which are related chemically to the pigments which give fruits and vegetables many of their bright colors. These pigments are often powerful antioxidants. Catechins, which are colorless, water soluble and easily assimilated by the body. They are considered to be among the best of the antioxidants found in the plant kingdom for regular ingestion. In many experimental models, catechins provide more antioxidant protection than do the antioxidant vitamins C and E. There is considerable evidence that catechins which are linked to gallic acid (that is, EGCG, EGC and ECG) are even more potent antioxidants.

Toxin Reduction and Cellular Health

Most epidemiological and clinical studies have examined the qualities of green tea that inhibit the production and the activation of compounds which damage cells, including their DNA. Strong epidemiological evidence suggests that the low rate of certain health problems in Japan is linked to the consumption of green tea. Green tea polyphenols may inhibit the formation of cell-damaging nitrosamines, especially when the tea is taken at mealtimes. Nitrosamines are compounds which are formed when nitrites bind to amino acids. Modern farming practices often increase the nitrite and nitrate load found in foods due to the use of chemical fertilizers. Modern food processing often adds nitrites to meat products as preservatives to maintain freshness and color. Both animal and human trials have demonstrated that green tea strongly inhibits the formation of nitrosamines. Diets which are high in protein will tend to increase the formation of nitrosamines as a result of digestive actions upon protein, and therefore green tea is an important addition to such diets.

Green tea catechins are powerful antioxidants which also may increase the activity of endogenous antioxidant enzyme systems, such as the glutathione detoxification system. The glutathione detoxification system is an important component in the process that transforms fat-soluble toxins to water-soluble compounds which then can be removed from the body. Activating the production of enzymes such as glutathione peroxidase, glutathione reductase, glutathione-S-transferase, catalase, quinone reductase, etc. helps to eliminate the toxins from the body and bring into play natural defenses against cellular damage, including to DNA. Women in particular might note that tea may be beneficial in helping the body to eliminate spent estrogens.

Increasing 24-Hour Energy Expenditure

Clinical trials have found an increased 24-hour energy expenditure with three doses per day of caffeine (50 mg) and 90 mg epigallocatechins from green tea. This level of intake of caffeine plus epigallocatechins leads to a “significant increase” (+4%) in energy expenditure. Supplementing with 150 mg caffeine alone, however, does not lead to a significant increase in energy expenditure. In European trials, the individuals taking green tea extract used more fat calories than those taking the placebo. A serving of 500 mg of Jarrow FORMULAS® Green Tea 5:1 extract supplies approximately 140 mg epigallocatechins (as EGC and EGCG). Two servings per day would therefore match the epigallocatechin intake found to be useful in these studies when consumed with a moderate amount of caffeine. Each 500 mg capsule contains only 40 mg of caffeine.

Usage and Safety

As a dietary supplement, take 1 to 5 capsules per day with food. If using in powdered form, add 1/4 teaspoonful to warm water to brew as a tea. Usage may be modified as directed by your qualified health consultant. Green tea extract is not associated with any significant side effects or toxicity at the recommended level of intake. Some individuals with sensitive stomachs may react to the polyphenol content of green tea extract. This reaction can be avoided by taking the extract with food.

Selected References

Dulloo A, et al. Efficacy of a green tea extract rich in catechin polyphenols
and caffeine in increasing 24-h energy expenditure and fat oxidation in
humans. American Journal of Clinical Nutrition 1999;70:1040-1045.
Graham, H. N. Green Tea Composition, Consumption, and Polyphenol
Chemistry. Preventive Medicine 1992, 21(3): 334-350.
Kada, T. et al. Detection and Chemical Identification of Natural Bioantimutangens:
A Case of the Green Tea Factor. Mutation Research 1985, 150:
127-132.
Mukhtar, H. et al. Tea Components: Antimutagenic and Anticarcinogenic
Effects. Preventive Medicine 1992, 21(3): 351-360.
Osawa, T. et al. Tea Polyphenols as Antioxidants. Abstracts of Papers
Presented at the First International Symposium on the physiological and
Pharmacological Effects of Camellia sinensis (Tea). Preventive Medicine
1992, 21(3): 331-333.
Sagesaka-Mitane, Y. et al. Platelet Aggregation Inhibitors in Hot Water Extract
of Green Tea. Chemical and Pharmaceutical Bulletin 1990, 38(3):
790-793.
Shim, J. S. et al. Chemopreventive Effect of Green Tea (Camellia
sinensis) Among Cigarette Smokers. Cancer Epidemiology Biomarkers and
Prevention 1995, 4(4): 387-391.
Tanizawa, H. et al. Natural Antioxidants. I. Antioxidative Components of Tea
Leaf (Thea sinensis L.). Chemical and Pharmaceutical Bulletin 1984, 32(5):
2011-2014.
Zhao, B. et al. Scavenging Effect of Extracts of Green Tea and Natural
Antioxidants on Active Oxygen Radicals. Cell Biophysics 1989, 14: 175-185.

Source: Jarrow Formulas