Antioxidant on Tea Leaf

Tea leaf mostly contain of water, about 75 % water contain on tea leaf. Tea have a special flavor that a combination of catechin (brittleness and Astringency), caffeine (britteness) and Theanine and Amino Acids (flavor and sweatness).

Catecin itself is a tannin peculiar to green tea because the black tea fermentation process reduces catechine in black tea. Catechin is a powerful, water soluble polyphenol and antioxidant that is easily oxidized.

Active compound in green tea revealed that its protective effects are due chiefly to catechins. Tea contain four main catechin substances; EC, ECg, EGC and EGCg, all of which are inclusively called catechin. Epigallocatechin gallate (EGCg) is the most powerful of these catechins. ECCg as an antioxidant is about 25-100 times more potient than vitamin C and E.

One cup of green tea provides 10-40 mg of polyphenols and has antioxidant of broccoli, spinach, carrots, or strawberries. The high antioxidant activity of green tea makes it beneficial for protecting the body from oxidative damage due to free radicals.

Studies show evidence that green tea provides immunoprotective qualities, particularly in the case of patients undergoing radiation or chemotherapy. White blood cell count appear to be maintained more effectively in patients consuming green tea compared to non supplemented patients.