Green Tea Extracts

Green tea extract, Camellia sinensis extract:
Tea polyphenols: 30%-98% UV
Catechins :15%-90% HPLC
EGCG :6%-98%
Caffeine: 0.3% 0.5%-15%
Latin name: Camellia sinensis
Appearance: Light yellow to yellow-brown or light green powder
Plant part used: Leaf

Traditional Usage:
Acute Breathing Disorders, Antibacterial, Anti-caries, Anti-inflammatory, Antioxidant, Antiseptic, Radiation Poisoning, Skin Disorders, Stimulant, Antispasmodic, Astringent, Breathing Disorders, Canker Sores, Cellular Regeneration, Cleansing/Detoxification, Diarrhea, Digestive Disorders, Drowsiness, Emphysema, Gingivitis, Indigestion, Liver Health Maintenance, Sunburn, Tooth Decay (prevention), Ulcers (Peptic), Ultraviolet Radiation (Sun) Protection, Vascular Disorders

Trial Clinical Study Results:
To evaluate the anti-caries effect of green tea, a group of 150 volunteers were randomly divided into 3 groups: A, B and C with 50 persons in each. People in test groups A and B were given a green tea polyphenol tablet whereas placebo was given to group C (tablets were taken three times daily). After 3 weeks, group A was given placebo and group B continued with polyphenols for 6 weeks. After using polyphenol tablets for 2 weeks, the plaque index of test groups were clearly lower than the control group (P < 0.01). After stopping use of the polyphenol tablet, the effect was still kept for 3 weeks. It can be concluded that polyphenol tablets from Chinese green tea have significant anti-plaque effect and can therefore help to prevent dental cavities.

Active Constituents:
Green and black tea leaves contain: methylxanthines - caffeine (theine), up to 4% with smaller amounts of theobromine and theophylline, as well as traces of adenine and xanthine; tannins. Polyphenols: tannins, mainly catechol tannins (10-20%); (-)-epicatechol, 4-gallocatechol, epigallocatechin gallate (EGCG) and other catechol gallates; flavan-3-ols and flavan-3.4-diols, as well as dimeric thea-flavins and oligomeric proanthocyanidins (thearubigenins); phenolic carboxylic acids such as gallic and chlorogenic acids, etc. Flavour substances: alcohols (hex-3-en-1-ol, benzyl alcohol, and 2-phenyl-ethanol, as well as linalool in black tea and geraniol in green tea.); essential oils (monoterpene aldehydes and alcohols); and theanine, the 5-ethylamide of glutamic acid. Other constituents: abundant flavonoids (including the apigenin derivatives isoschaftoside and vicenin-3); triterpenoid saponins; hydroperoxide lyases (anti-oxidant enzymes, and potent inhibitors of lipoxygenase). The accumulation of aluminum in tea leaves and the occasionally high content of fluorine compounds in older leaves are worth noting. Recent studies show that the residual green tea leaves remaining after tea is made are also rich in powerful antioxidants including (ranked according to suppressive activity against hydroperoxide generation): chlorophyll a > lutein > pheophytin a > chlorophyll b > beta-carotene > pheophytin b. [Wichtl and Bisset 1994; and Higashi-Okai K, Yamazaki M, Nagamori H, Okai Y. Identification and antioxidant activity of several pigments from the residual green tea (Camellia sinensis) after hot water extraction. J UOEH. 2001 Dec 1; 23(4): 335-44]