Camellia sinensis(Green tea)
Botanical name / Scientific Name: Camellia sinensis
Common Name: Green tea
Total Polyphenol content, EGCG content, Catechin, L-Theanine
Total polyphenol content 50% & 90%
a) UV-Spectrophotometer (UV)
Green tea is a type of tea that is made from Camellia sinensis leaves and buds that have not undergone the same withering and oxidation process used to make oolong teas and black teas. Green tea originated in China, but its production and manufacture has spread to other countries in East Asia.
- Tea is rich in polyphenols that have effects like reducing inflammation.
- Green tea contains less caffeine than coffee, but enough to produce an effect. It also contains the amino acid L-theanine, which can work synergistically with caffeine to improve brain function.
- Green tea has been shown to boost the metabolic rate and increase fat burning in the short term.
- Green tea has powerful antioxidants that may protect against cancer. Multiple studies show that green tea drinkers have a lower risk of various types of cancer.
- The catechins in green tea inhibit the growth of bacteria and some viruses. This can lower the risk of infections and lead to improvements in dental health, a lower risk of caries and reduced bad breath.