Ravi Natvarlal Patel, Urviben Yashodharbhai Patel, Dhrubo Jyoti Sen
Ravi Natvarlal Patel*, Urviben Yashodharbhai Patel and Dhrubo Jyoti Sen
Department of Pharmaceutical Chemistry, Shri Sarvajanik Pharmacy College, Hemchandracharya North Gujarat University, Arvind Baug, Mehsana-384001, Gujarat, India,
Volume - 2,
Issue - 5,
Year - 2010
Green tea is tea made solely with the leaves of Camellia sinensis that have undergone minimal oxidation during processing. Green tea originates from China and has become associated with many cultures in Asia from Japan and South Korea to the Middle East. Recently, it has become more widespread in the West, where black tea is traditionally consumed. Many varieties of green tea have been created in countries where it is grown. These varieties can differ substantially due to variable growing conditions, processing, and harvesting time. Over the last few decades green tea has been subjected to many scientific and medical studies to determine the extent of its long-purported health benefits, with some evidence suggesting that regular green tea drinkers have lower chances of heart disease and developing certain types of cancer. Although there is no scientific evidence that plain green tea can produce weight loss, a green tea extract rich in polyphenols and caffeine has been shown to be useful for "obesity management", since it induces thermogenesis and stimulates fat oxidation. After water, tea from Camellia sinensis is the most consumed beverage worldwide. Tea is rich in catechin flavonoids that possess an array of bioactivity including antioxidant, anti-inflammatory, apoptotic, and probiotic mechanisms of action that may contribute to some of the putative health benefits associated with tea intake. A substantial body of evidence indicates that tea and its principal catechin, epigallocatechin gallate (EGCG) may contribute to a reduction in the risk of cardiovascular disease.
Cite this article:
Ravi Natvarlal Patel, Urviben Yashodharbhai Patel , Dhrubo Jyoti Sen. Polyphenol Antioxidants of Green Tea as Free Radical Scavengers in Green Heart Nanotechnology. Research J. Science and Tech. 2010; 2(5): 89-94 .