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Green Tea – per gram

R1.70

Green Tea is in raw powdered form.

Price per gram: R 1.70

Volume discounts available on request.

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Description


Green Tea

Camellia sinensis

 

Composition of Green Tea

Green tea is the healthiest beverage on the planet. It is loaded with antioxidants and nutrients that have powerful effects on the body. It is loaded with polyphenols like flavonoids and catechins, which function as powerful antioxidants. These substances can reduce the formation of free radicals in the body, protecting cells and molecules from damage. These free radicals are known to play a role in aging and all sorts of diseases.
One of the more powerful compounds in green tea is the antioxidant Epigallocatechin Gallate (EGCG), which has been studied to treat various diseases and may be one of the main reasons green tea has such powerful medicinal properties.
Green tea also has small amounts of minerals that are important for health. Green tea is a type of tea that is made from Camellia sinensis leaves that have not undergone the same withering and oxidation process used to make  black tea. Green tea originated in China, but its production has spread to many countries in Asia.

 

Health benefits of Green Tea

 

Circulation
Green tea is rich in antioxidants that help relax the arteries and improve circulation. It helps widen blood vessels, thus increasing blood flow. Green tea has been proved to be one of the best natural remedies for heart diseases because it has natural antioxidants catechins and flavonoids. These antioxidants are responsible for increasing good cholesterol and stopping the oxidation of bad cholesterol in the blood.
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Cholesterol
Green tea contains catechin polyphenols, specifically epigallocatechin gallate (EGCG). EGCG is a very powerful antioxidant that has been known to inhibit the growth of cancer cells, effectively lower LDL cholesterol levels, and also inhibit abnormal formation of blood clots.
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Vision
Special antioxidants called flavonoids in Green tea leaves help protect the eyes against diseases such as cataracts, age-related macular degeneration and some types of glaucoma. One particular flavonoid known as gallocatechin collects in the retina and  protects the retina against dangerous UV rays, operating like sunscreen for your eyes. Green tea is also helpful in slowing down the progress of age-related eye disorders.
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Diabetes
Green tea can  benefit people with both Type 1 and Type 2 Diabetes, as well as assist people who are actively working to prevent the onset of Type 2 Diabetes.Through a complex biochemical reaction, EGCG in green tea helps sensitise cells so they are better able to metabolise sugar, which is beneficial for both Type 1 and 2 diabetics. It can reduce the amount of glucose that passes through the intestine and into the bloodstream.

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Kidneys and Bladder
Green tea contains epigallocatechin-3-gallate (EGCG) which provides powerful anti-inflammatory, antioxidant, anti-fibrosis and cell protective benefits. Green tea taken daily will significantly lessen suffering from Incontinence. Previous research has shown EGCG to be mainly responsible for the inhibitory effect of green tea on urinary stone formation. Researchers have found drinking green tea may help alleviate Urinary Incontinence.

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Brain Health
Green tea can benefit your mental health. Specifically, its L-theanine content can relax your mind and make you alert without inducing drowsiness. Regular consumption of green tea can improve alertness, since alpha activity plays an important role in your mind’s attention abilities.  Drinking green tea improved memory in healthy people.
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History of Green Tea

The use of tea leaves probably first originated in the southwest ‘area of China more than 3,000 years ago, and was likely initially used by people just for chewing and eating,  Over time, the use of leaves and buds from the tea tree gradually expanded as people began to use in cooking and when added to boiling water to flavor the water they drunk.
The real history of Green Tea dates back to the 8th century, when the method steaming the leaves to inhibit their oxidation was discovered. In the 12th century a new frying method of “fixing” the leaves was introduced. Both of these processes resulted in teas that have the characteristic un-oxidized taste and appearance to modern green teas, and both processes are still in use today. Since those early days, as the popularity and production of green tea increased the methods of producing green tea have continuously evolved and improved.

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