green tea


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green tea

green tea

An evergreen with an endless supply of tea! Use the young new leaves. Either boil the leaves for 15 seconds or freeze them for 30 minutes, then dry them for later use as tea. Green tea is very high in antioxidants that help protect cholesterol in blood from oxidating and forming free radicals. Green tea is a better antioxidant than either oolong or black tea. These are actually all the same plant, Camellia sinensis. The difference is that green tea is unfermented. Oolong is partially fermented, and black tea is fully fermented. The fermentation process destroys many of the antioxidant polyphenols. White tea, is are also from the C. sinensis plant, but contains the baby leaf buds. Green tea is known for its anti-cancer properties from the antioxidant and antiviral nature of the polyphenols. Green tea also helps with weight loss due to both the xanthines (caffeine, theophylline, theobromine) that act as thermogenics (increases temperature through the increased burning of body fat) and suppresses appetite. Also contains theanine, which has calming action on the body and counters the stimulant action of the tiny amount of caffeine in the plant. Take green tea by itself because it contains substances that can render other herbs or medications useless to the body, including what you eat. Green tea can hinder the absorption of nutrients into the body. Contains tiny amount of flouride, so take a break once in a while. An alternative antioxidant tea to consider is red tea (rooibos, honey bush)...a mild, slightly sweet tea with antioxidant properties 30 times greater than green tea, and very low in polyphenols, so it will not interfere with other herbs or medications. Rooibos is also anti-cancer.

Green Tea

 

a variety of tea. Green tea gives a light greenish-yellow infusion with a strong aroma and a rather bitter, astringent taste. In the manufacture of green tea, dry-curing and fermentation are eliminated, which accounts for its distinctive properties. In comparison with black tea, it has a higher stimulating effect on the human organism. Green tea contains from 12 to 18.6 percent tannin and about 1.5 percent caffeine. In the USSR, it is used mainly in the Middle Asian republics.

References in periodicals archive ?
A study of 40,530 Japanese adults found that participants who drank more than five cups of green tea a day had a 26% lower risk of death from heart attack or stroke and a 16% lower risk of death from all causes than people who drank less than one cup of green tea a day.
While both groups experienced improvements in their pain, only the green tea group had better physical function.
Additionally, green tea (Camila sensis) holds greater antioxidant protection than the ordinary polyphenols in antioxidant vitamins such as C and E (Tedeschi et al.
But it's not just that green tea is healthy--it can reduce your risk of dying
According to anthropologists, people have been drinking green tea for 4,000 years--and with good reason; it has several important nutrients such as vitamin C, vitamin B2, folic acid, vitamin E, potassium, calcium, phosphorous and chlorophyll.
If you drink green tea after an iron-rich meal, the main compound in the tea will bind to the iron," says Matam Vijay-Kumar, assistant professor of nutritional sciences at Pennsylvania State University, University Park.
Matcha originated in Japan as a powdered type of green tea and its popularity has since risen in countries around the world, thanks to its complex flavors and detoxifying health benefits.
Research has found that green tea extracts if applied are good for the skin.
The four major polyphenolic catechins present in green tea include: ECG [(-)EpiCatechin-3-O-Gallate]; GCG [(-)GalloCatechin-3-O-Gallate]; EGC [(-)EpiGalloCatechin]; and EGCG [(-)EpiGalloCatechin-3-O-Gallate], the most abundant and biologically active green tea constituent.
Green tea catechins have demonstrated a variety of physiological effects including anti-atherogenic, hypo-cholesterolaemic, antioxidative and hypo-triglycerolaemic.
Students were then randomly assigned, 10 each in the green tea group, the chlorhexidine group, and the plain water group.
Preliminary results, presented at the 2015 International Conference on Alzheimer's and Parkinson's Disease that took place in Nice, France, in March, showed that drinking green tea one to six days a week or every day was linked to less mental decline.