Composition of Tea Extracts

Depending on the tea variety and extraction method, commercially available tea extracts may contain varying amounts of biologically active compounds originally present in fresh tea leaves. Major classes of phytochemicals commonly concentrated in extracts include:

- Catechins: Powerful antioxidant polyphenols such as epigallocatechin gallate (EGCG) that represent up to 30% of dry leaf weight in some green teas.

- Theaflavins and thearubigins: Oligomeric and polymeric flavan-3-ol complexes uniquely found in fermented black and oolong teas.

- Caffeine: Ranging from 2-4% of extract content, depending on tea type. Green tea contains less caffeine than black tea.

- Theanine: This umami-tasting amino acid is especially high in green tea and associated with relaxation effects when combined with caffeine.

- Flavonols: Glycosides of quercetin, kaempferol and myricetin with anti-inflammatory properties.

- Terpenoids: Volatile monoterpenes and sesquiterpenes contributing to tea's aroma profile.

Potential Health Effects of Tea Extracts

A growing body of clinical and epidemiological evidence suggests regular tea or Tea Extracts consumption may support cardiovascular, neurological, digestive and cancer risk reduction. Some key areas of research include:

- Cardioprotection: Catechins can reduce LDL cholesterol oxidation, lower blood pressure and decrease clot formation potential.

- Neuroprotection: EGCG and theanine may prevent neurodegenerative changes by combating oxidative stress and excitotoxins in the brain.

- Cancer prevention: Tea polyphenols can inhibit tumor initiation, promotion and progression through antioxidant and cell signaling effects. Green tea in particular shows promising results for reducing cancer risks.

- Oral health: Catechins and other tea components possess antibacterial and anti-inflammatory properties that may diminish risks for gingivitis, periodontitis and dental caries.

- Metabolic benefits: Studies link tea or green tea extract ingestion to reduced visceral fat accumulation and decreased risks for obesity, diabetes and metabolic syndrome over the long term.

- Liver/kidney protection: Data indicates green tea and its constituents can protect against oxidative damage to hepatic and renal tissues from toxins and disease processes.

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