Recent research at Purdue University concluded that a compound found in green tea inhibits the growth of cancer cells and has been shown to lower LDL cholesterols. This compound is the antioxidant catechin polyphenols, namely epigallocatechin gallate (EGCG).
For at least 4,000 years ago, the Chinese have been drinking green tea to cure something as mild as headaches to depression at its worst. Emperor Shennong, the legendary teacher of Chinese agriculture, claimed in The Divine Farmer’s Herb-Root Classic that Camellia sinensis added into the diet helps in treating lethargy too.
All teas, including White, Black, Oolong teas, are extracted from the plant Camelia sinesis. Green tea, however, is unique because it is less processed of all teas. It is steamed, thus maintaining the quality of EGCG, the main anti-inflammatory and antioxidant content of Camelia sinesis. In contrast, other teas ended up having their EGCG content oxidized through fermentation, converting the compound into something else less effective in preventing diseases while losing its antioxidant quality.
“Green tea has important antioxidants and compounds that help in maintaining good health,” as health professionals told WebMD. While keeping that in mind, “lifestyle and overall diet are critical to the outcomes of these studies.”