Report says that conventional Indian and Chinese medicine used green tea to heal wounds, regulating body temperature and to control bleeding.
Green tea also played a significant role to improve heart condition.
It also helps in digestion and plays an important role in improvement of mental health.
Encouraging effects of green tea have been observed to liver disorders.
Even green tea is very much effective against type 2 diabetes, and Alzheimer’s disease.
L-theanine (often referred to as theanine) present in green tea affects alpha brain wave activity and support relaxation. Theanine is an amino acid that has a relaxing, but not sedating, effect. Theanine is responsible for tea’s umami, a flavor which is considered the fifth taste sensed by humans. Theanine readily crosses the blood-brain barrier, making it an effective brain supplement ingredient.
Methylxanthine present in green tea conveys bitter taste and methylxanthine is responsible for its stimulant effect by blocking the action of adenosines.
Green tea is also believed to lower the risk of cancer. Polyphenols in tea are responsible to decrease tumor growth in laboratory. Studies have shown that green tea has positive effects on several cancers like: breast, bladder, ovarian, colorectal (bowel), oesophageal (throat), lung, prostate, skin and stomach. However, in 2005, the Food and Drug Administration (FDA) has clearly mentioned that there is no sound evidence for green tea consumption and reduced risk of cancers.
Green tea contains Catechins and Epigallocatechin gallate, important antioxidants. Catechins help to reduce the amount of malondialdehyde and thiobarbituric acid-reactive substances in the blood. These acids in the blood aid with the storage of fat through the body. The use of Catechins is to cut down the amounts of the acid and help us so that body doesn’t gain more weight.
On the other hand, Epigallocatechin gallate improves the cognitive function of our brain, helping circulating the blood to the brain at a faster rate. It is believed that casein proteins in milk could bind with the polyphenols present in green tea and as a result prevents their antioxidant effect.
