Biochemistry of Green Tea

Green tea contains a variety of bioactive compounds that contribute to its health benefits and distinctive flavour. Here are some of the key chemicals found in green tea:

Catechins: Green tea is rich in catechins, a type of natural phenol and antioxidant. The most abundant and potent catechin in green tea is Epigallocatechin gallate (EGCG), which is known for its potential health benefits, including improved cardiovascular health, weight loss, and anti-cancer properties.
Caffeine: Although green tea contains less caffeine than black tea or coffee, it still provides a mild stimulant effect. The caffeine content in green tea can help improve focus, alertness, and metabolism.
L-Theanine: This amino acid is unique to tea and is known for promoting relaxation without causing drowsiness. L-Theanine works synergistically with caffeine to enhance cognitive function and mood.
Polyphenols: These are micronutrients with antioxidant properties. Polyphenols in green tea, including catechins, flavonoids, and tannins, help protect the body from oxidative stress and reduce inflammation.
Flavonoids: Green tea is rich in flavonoids, particularly quercetin and kaempferol, which have antioxidant, anti-inflammatory, and anti-viral properties. They also contribute to the tea's taste and aroma.
Tannins: Tannins are a type of polyphenol that contributes to the astringency and slight bitterness of green tea. They also have antioxidant properties.
Vitamins and Minerals: Green tea contains several vitamins, including Vitamin C (ascorbic acid), Vitamin B2 (riboflavin), Vitamin E, and small amounts of Vitamin K. It also provides minerals like manganese, potassium, magnesium, and zinc.
Chlorophyll: This pigment is responsible for the green color of the tea leaves. Chlorophyll has detoxifying properties and is believed to help in cleansing the body.
Saponins: These compounds have been shown to boost the immune system, lower cholesterol levels, and have anti-inflammatory effects.
Volatile Organic Compounds (VOCs): These compounds contribute to the aroma and flavour of green tea. The specific VOCs present in green tea include aldehydes, alcohols, esters, and hydrocarbons, which give green tea its fresh, vegetal, and slightly floral aroma.

These chemicals make green tea a popular choice not only for its refreshing taste but also for its numerous health benefits.

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