GREEN TEA - Uses, Side Effects, and More

GREEN TEA - Uses, Side Effects, and More

Green tea, derived from the Camellia sinensis plant, is a widely consumed beverage known for its numerous health benefits. It contains bioactive compounds such as polyphenols, which are powerful antioxidants, and catechins, notably epigallocatechin-3-gallate (EGCG). These compounds have been shown to have various health-promoting properties, including anti-inflammatory, anti-carcinogenic, and cardiovascular-protective effects.

Clinical studies have demonstrated that green tea can aid in weight management by increasing metabolic rate and fat oxidation. It may also play a role in reducing the risk of chronic diseases such as cancer, cardiovascular diseases, and type 2 diabetes. The polyphenols in green tea have been shown to mitigate oxidative stress and improve insulin sensitivity, which are crucial in managing metabolic syndrome.

The consumption of green tea has been associated with improved brain function and a reduced risk of neurodegenerative diseases such as Alzheimer's and Parkinson's. The catechins in green tea protect neurons from damage, enhance cognitive abilities, and contribute to overall brain health.

Moreover, green tea enhances physical performance by mobilizing fatty acids from fat tissues, making them available for energy production. It also exerts protective effects on the heart and blood vessels by lowering LDL cholesterol levels, reducing blood pressure, and improving endothelial function.

Read more

Ahmed, S., Wang, N., Lalonde, M., Goldberg, V. M., and Haqqi, T. M. Green tea polyphenol epigallocatechin-3-gallate (EGCG) differentially inhibits interleukin-1 beta-induced expression of matrix metalloproteinase-1 and -13 in human chondrocytes. J Pharmacol.Exp.Ther. 2004;308(2):767-773. View abstract.

Al-Sowyan, N. S. Difference in leptin hormone response to nutritional status in normal adult male albino rats. Pak.J Biol.Sci. 1-15-2009;12(2):119-126. View abstract.

Alemdaroglu, N. C., Dietz, U., Wolffram, S., Spahn-Langguth, H., and Langguth, P. Influence of green and black tea on folic acid pharmacokinetics in healthy volunteers: potential risk of diminished folic acid bioavailability. Biopharm.Drug Dispos. 2008;29(6):335-348. View abstract.

Alexopoulos, N., Vlachopoulos, C., Aznaouridis, K., Baou, K., Vasiliadou, C., Pietri, P., Xaplanteris, P., Stefanadi, E., and Stefanadis, C. The acute effect of green tea consumption on endothelial function in healthy individuals. Eur.J Cardiovasc.Prev.Rehabil. 2008;15(3):300-305. View abstract.

Ali, M., Afzal, M., Gubler, C. J., and Burka, J. F. A potent thromboxane formation inhibitor in green tea leaves. Prostaglandins Leukot.Essent.Fatty Acids 1990;40(4):281-283. View abstract.