SHEILA TERRY / SCIENCE PHOTO LIBRARY SHEILA TERRY / SCIENCE PHOTO LIBRARY
An infusion of green tea alongside a Victorian illustration of the tea plant Camellia sinensis. Green tea is the least processed of the varieties of teas, consequently it retains the highest concentration of the antioxidant polyphenols, particularly EGCG (epigallocatechin-3 gallate), a catechin which protects against age-related degenerative diseases. Recent research in China suggests that regularly drinking green tea promotes the generation of brain cells involved in recollection and spatial learning by destroying free radicals. The health benefits have been extensively researched with particular emphasis to Alzheimer's disease, cardiovascular diseases and osteoporosis.
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