Research Summary
The plant *Camellia sinensis* yields a variety of white, green, and black tea. Tea is one of the most widely consumed beverages in the world, second only to water, enjoyed for both its flavor and health benefits. Among the different types of tea, green tea is generally considered superior to black tea in terms of health advantages. The key components responsible for the health benefits of green tea are polyphenols, which are known for their antioxidant properties.
The major polyphenols found in green tea are flavonoids, with catechins being the most prominent. The four main catechins in green tea are epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG), and epigallocatechin gallate (EGCG). Of these, EGCG is regarded as the most significant active component. The manufacturing processes used to produce black tea reduce the levels of these monomeric catechins to a much greater extent than the less intense processes applied to green and white teas.
There is a substantial body of research highlighting the health benefits of green tea, which include potential protective effects against various types of cancer, heart disease, and liver disease. Additionally, green tea has been explored for its potential uses in managing diabetes, enhancing exercise performance, treating inflammatory bowel disease, improving skin disorders, preventing hair loss, aiding weight loss, and addressing iron overload.
This paper will review the major health benefits of green tea, with a focus on the role of catechins.
Keywords: Green tea, catechins, EGCG, health benefits, polyphenols.
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