Green Tea is well-established as a potent source of healing antioxidants called polyphenols , the same beneficial compounds found in fruits and vegetables and even in red wine. The leaf also boasts the presence of a superstar antioxidant called EGCG (epigallocatechin-gallate) as well as other notable healing substances including fluoride, catechins, and tannins.
Green tea has been the focus of exciting new studies indicating its effectiveness in raising metabolism for weight loss and preventing and fighting cancer as well as other disease with its super antioxidants. It has a long list of potential health benefits and is used to regulate blood sugar and blood pressure, boost the immune system, prevent ulcers, control inflammation, viral colds and flu, prevents gum disease, cavities, and bad breath. It also been indicated for lowering cholesterol, preventing heart disease, osteoporosis and blood clots.
Green tea has been shown to activate our internal detoxification enzymes which may hinder tumor growth. Green tea contains other antioxidants called catechins . According to a study published in the Food Science Technology Bulletin, these catechins, specifically epigallocatechin gallate ( EGCG ) and epicatechin gallate ( ECG ), can hinder development of many bacterial species. These catechins can stick themselves into the films that cover the bacteria. By lodging into the outside layers of bacteria, EGCG and ECG may upset the bacteria from doing what it is supposed to, which is make you ill.
Green tea also appears to prevent the formation of blood clots (thrombosis). Green tea catechins produce potent antithrombotic effect by inhibition of platelet aggregation (blood clot formation).