Sunday, November 13, 2011

Organic Tava Tea Researches - The Ingredients of Green Sencha Health Benefits - Antioxidant Activity

Sencha is a type of decoct Japanese green tea, most popular tea in Japan, made from the dried tea leaves without grinding the tea leaves. It volatile compounds could be used as markers for the overall quality evaluation of all green teas, according to the study of "Predication of Japanese green tea (Sen-cha) ranking by volatile profiling using gas chromatography mass spectrometry and multivariate analysis" by Jumtee K, Komura H, Bamba T, Fukusaki E.[1],

Health Benefits of Green Sencha

5. Antioxidant Activity
a. In the investigation of l-Theanine is a unique amino acid in green tea effects on ethanol-induced liver injury of the study of "l-Theanine prevents alcoholic liver injury through enhancing the antioxidant capability of hepatocytes" by Li G, Ye Y, Kang J, Yao X, Zhang Y, Jiang W, Gao M, Dai Y, Xin Y, Wang Q, Yin Z, Luo L[5a], researchers found that l-theanine significantly inhibited ethanol-induced reduction of mouse antioxidant capability which included the activities of SOD, CAT and GR, and level of GSH. These results indicated that l-theanine prevented ethanol-induced liver injury through enhancing hepatocyte antioxidant abilities.

b. In the determination of Green and black tea polyphenols and their strong antioxidant activity of the study of "Bioavailability and antioxidant activity of tea flavanols after consumption of green tea, black tea, or a green tea extract supplement" by Henning SM, Niu Y, Lee NH, Thames GD, Minutti RR, Wang H, Go VL, Heber D.[5b], researchers concluded that green tea extract supplements retain the beneficial effects of green and black tea and may be used in future chemoprevention studies to provide a large dose of tea polyphenols without the side effects of caffeine associated with green and black tea beverages.

c. In the evaluation of the antioxidant activity of green tea moderated consumption in the study of "Antioxidant effects of tea: evidence from human clinical trials" by Rietveld A, Wiseman S.[5c] researcher sfound that a substantial number of human intervention studies with green and black tea demonstrates a significant increase in plasma antioxidant capacity in humans approximately 1 h after consumption of moderate amounts of tea (1-6 cups/d).

d. In the investigation of epigallocatechin gallate (EGCG) in catechins of polyphenols of green tea and its scavengers of reactive oxygen species of the study of "Tea catechins and polyphenols: health effects, metabolism, and antioxidant functions" by Higdon JV, Frei B.[5d], researchers found that the effects of tea and green tea catechins on biomarkers of oxidative stress, especially oxidative DNA damage, appear very promising in animal models.

e. In the examination of catechins, theaflavins and thearubigins of polyphenols in green tea and its antioxidant activities of the study of "Antioxidant activity of tea polyphenols in vivo: evidence from animal studies" by Frei B, Higdon JV.[5e], researchers found that catechins are rapidly and extensively metabolized emphasizes the importance of demonstrating their antioxidant activity in vivo and in the oxidized DNA base, 8-hydroxy-2'-deoxyguanosine. In animal models of atherosclerosis, green and black tea administration has resulted in modest improvements in the resistance of lipoproteins to ex vivo oxidation.

f. Etc

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