Technically, any liquid intended for drinking is a beverage so named by a word derived from French and Latin verbs meaning ‘to drink.’ Healthy beverages are beverages with health benefits that attribute by its nutritional value. The use of healthy beverage for promoting health and relieving symptom is as old as the practice of medicine.

Thursday, July 08, 2021

Chemical compound of antioxidants in green tea

Tea also refers to the aromatic beverage prepared from the cured leaves by combination with hot or boiling water. At the moment tea is the second most popular beverage in the world. Green tea is available for sale in three variants: In the form of leaves, in tea bags or as powder.

Tea extracts are source of polyphenols, which are antioxidant components. Green tea phenolic compounds are predominately composed of catechin derivatives, although other compounds such as flavanols and phenolic acids are also present in lower proportion.

The content of polyphenols in green tea is higher than those of black tea. Over the past few years, numerous studies have indicated that catechins and other polyphenols in tea exhibit powerful antioxidant activities.

Flavonoids (and their fraction – catechins) are the basic phenolic compounds in green tea responsible for antioxidant activities such as neutralization of free radicals that are formed in the process of metabolism. Free radicals are formed from molecules via breakage of a chemical bond such that each fragment keeps one electron, by cleavage of a radical to give another radical and, also via redox reactions. Free radicals are the main factors responsible for the initiation of formation of cancer cells.

Antioxidants terminate these chain reactions by removing free radical intermediates, and inhibit other oxidation reactions.

The main catechin compounds found in green tea are (-) Epigallocatechin Gallate (EGCG), that represents approximately 59% of the total content of catechins; (-) Epigallocatechin (EGC), 19%; (-)Epicatechin Gallate (ECG), 13.6%; and (-)Epicatechin (EC), 6.4% and also other compounds.
Chemical compound of antioxidants in green tea

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