Green tea (Thea Sinensis) is a plant native to eastern Asia (China, Japan, Ceylon, Java,) that today is cultivated in many tropical and subtropical areas of the world.
Tea has been used in the East since ancient times, and it was from the 17th century when its consumption spread throughout Europe, being the most consumed drink in the form of an infusion.
To obtain the green tea leaves, they are sun-dried or subjected to a roasting process to preserve their main components: xanthan bases (mainly caffeine and theine), catetic tannins, essential oils, phenolcarboxylic acids, mineral salts, B vitamins. and C, enzymes and flavonoids (quercetin, kaempferol, myricitin) acting as antioxidants by preventing the formation of free radicals.
Oxygenated free radicals are very unstable molecules, which have a particularly high chemical activity, attacking the polyunsaturated fatty acids of the phospholipids that form the membranes, damaging their structure and function in a chain reaction.
These free radicals are produced in the normal processes during which the body makes use of oxygen, although there are environmental factors that can accelerate their formation.
Our body has defense mechanisms that can be weakened and even saturated, hence the importance of the contribution of external antioxidants such as GREEN TEA Flavonoids that act as membrane stabilizers, since they protect the structure and function of cells, preventing radicals free to attack the skin, mucous membranes and other tissues, also helping the repair of the affected areas, thus avoiding the appearance of aging phenomena. Green Tea is an excellent support in improving the body's defense system, which helps to fight numerous enemies including free radicals and other toxins, providing adequate levels of energy and well-being.
