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[10] [11] Tea has one of the highest contents of flavonoids among common food and beverage products. [7] Catechins are the largest type of flavonoids in growing tea leaves. [6] According to a report released by USDA, in a 200-ml cup of tea, the mean total content of flavonoids is 266.68 mg for green tea, and 233.12 mg for black tea. [7]
It is found in high content in the dried leaves of green tea (7380 mg per 100 g), white tea (4245 mg per 100 g), and in smaller quantities, black tea (936 mg per 100 g). [2] During black tea production, the catechins are mostly converted to theaflavins and thearubigins via polyphenol oxidases .
Health benefits: Studies indicate that drinking black tea may help reduce LDL (bad) cholesterol among people at high risk for cardiovascular disease, promote bone health, and improve mental alertness.
Epicatechin gallate (ECG) is a flavan-3-ol, a type of flavonoid, present in green tea. [1] It is also reported in buckwheat [2] and in grape. [3]The tea component epicatechin gallate is being researched because in vitro experiments showed it can reverse methicillin resistance in bacteria such as Staphylococcus aureus. [1]
There’s a particular type of antioxidant called catechins in green tea that sets it apart from the other varieties. Catechins are able to neutralize free radicals, which cause damage to our body ...
"Green tea contains antioxidants called catechins that boost the natural cleansing functions of the liver and actually may help reduce viral activity in hepatitis C," says Minchen. "Matcha green ...
The lower levels of astringency in hōjicha are due to the tea losing catechins during the high-temperature roasting process. The roasted flavours are extracted and dominate this tea: the roasting replaces the vegetative tones of other varieties of Japanese green tea with a toasty, slightly caramel-like flavour.
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