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Beneficial Effects of Green Tea—A Review

Carmen Cabrera, PhD, Reyes Artacho, PhD and Rafael Giménez, PhD

Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Granada, SPAIN


Figure 1
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  		Fig. 1. Principal differences between green and black tea processing and its influence on the final polyphenols content.

 

Figure 2
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  		Fig. 2. Chemical structure of caffeine and theophylline.

 

Figure 3
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  		Fig. 3. Chemical structure of gallic acid and the four major catechins in green tea. GA, gallic acid; EGCG, (–)-epigallocatechin-3-gallate; EGC, (–)-epigallocatechin; ECG, (–)-epicatechin-3-gallate; EC, (–)-epicatechin.

 

Figure 4
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  		Fig. 4. Mean content of gallic acid and catechins in different types of tea (n = 45). Data refereed to dry weight of commercial samples (Source: Cabrera et al. [22]).

 




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