Green Tea Max combines the power of concentrated green tea, PLUS a wide range of other antioxidants. It has a high ORAC value (Oxygen Radical Absorbance Capacity.)
Green Tea Max is organically grown. It is more versatile than comparable green tea supplements.
Suggested use: Take one dropperful (2ml) approximately 56 drops one to three times daily in a beverage of your choice. ORAC Value 5000 units per serving.
STUDIES ON GREEN TEA
Green Tea Max is a dietary supplement
A major study concluded that individuals drinking five cups of tea a day had 69 % reduced risk of stroke (Sato Y, et. al, Tohoku, Journal of Experimental Medicine, 187-337, April, 1989).
Green tea has been shown in lab studies to help stabilize blood sugar and many health practitioners believe it to be beneficial for diabetics (Anderson RA, Journal of Agriculture Chemistry, 2002).
A research study at the Mayo Clinic concluded that catechins in green tea could kill prostate cancer cells in laboratory studies (International Journal of Cancer, October, 2003).
Research over the last fifty years has indicated that a polyphenol found in Turmeric (curcumin) can both prevent and treat cancer in laboratory animals. Turmeric has been described as a potent antioxidant and anti-inflammatory agent (Aggarwal BB , Anticancer Research, 363-98, January, 2003).
A study reported in the American Journal of Clinical Nutrition found that green tea with caffeine could increase fat burning (thermogenesis) by up to forty percent. Individuals in the study lost 2 to 3 times the weight than those who weren’t drinking tea. The researchers hypothesize the interactions between caffeine and green tea antioxidants were responsible for the weight loss benefits (American Journal of Clinical Nutrition, November, 2002).
A study shows that EGCG (Epigallocatechin), one of the most beneficial catechins in green tea, can decrease the harmful effects of sunburn. The study also showed a reduction in metabolic changes in skin that lead to skin cancer and aging (American Academy Dermatol, March, 2001).
EGCG (Epigallocatechin), a component of green tea, may help prevent osteoarthritis by blocking the enzyme that destroys cartilage (Journal of Nutrition, March 2002).
Dr. Ralph W. Moss, an expert on cancer research, talks in a recent article about the ability of green tea to fight invading bacteria, viruses, and fungi. He cites a study that shows that immune cells of tea drinkers responded five times faster to germs than the cells of coffee drinkers. The study talked about an amino acid isolated from tea called L-Theanine that may help improve the body''s defense against disease. (Townsend Letter for Doctors and Patients, August - September, 2003).
An article published by WebMd reported by Japanese researchers have found that EGCG (Epigallocatechin) can block the production of two substances that trigger and sustain allergic reactions. Their conclusion was that green tea appears to be a promising source for effective anti-allergic agents. Researchers state that people have used tea traditionally to relieve allergy and cold symptoms even though there is no definitive proof of its therapeutic effects (Journal of Agriculture and Food Chemistry, October 9, 2002).
Dr. Stephen Hesu has published an article on the potential benefits of EGCG (Epigallocatechin) found in green tea for skin conditions such as ulcers, psoriasis, rosacea, wrinkles and wounds (Journal Pharmacol Exp Ther, July, 2003).
An article dated March 2003 by WebMD showed that tea had a protective effect on colon cancer. The study which was done with tumor-prone mice found that tea slowed the progression of colon cancer (Challa A et. al, Carcinogenesis, 1997).
Data suggests that regular green tea consumption might protect smokers from oxidative damage and could reduce cancer risks or other diseases caused by free radicals associated with smoking. (Journal of Nutrition, October, 2003)
Long term tea consumption may strengthen bones (Archives of Internal Medicine, May 13, 2002).
Daily intake of the tea (Green Tea) burns extra calories (Tufts University Health & Nutrition Letter, June, 2003).
(Green) Tea is a healthy dose of preventive medicine (Town and Country, June, 2003).
(Green) Tea may freshen your breath (BBC News, May 20 2003).
Green tea may reduce a person’s risk of dying after a heart attack (Medical Update, January, 2002).
After a heart attack, (Green) tea reduces the risk of dying by 44 percent (Newsweek, May 20, 2002).
Drinking (Green) tea may ward off tooth decay (BBC News, May 20, 2003).
Green tea shows promise as an allergy fighter (Prevention, April, 2003).
Green tea helps bolster the body’s defenses (Prevention, April, 2003).
Green tea reduces inflammation in arthritis patients (The Journal of Nutrition, March, 2003).
Green tea can have an antibacterial activity against dental caries (Rasheed A., Arch Pharm Res, 1998).
Drinking green tea may kill oral bacteria that cause cavities and bad breath (Rasheed A., Arch Pharm Res, 1998).
A BBC news reported on a study suggesting that green tea’s ability to fight cancer is even more potent and varied than scientists suspected (Journal Chemical Research in Toxicology).
A study reported by the BBC news suggested that Curry may slow Alzheimer’s. It also stated that a team from the University of California at Los Angeles believes that Turmeric may play a role in slowing down the progression of neurodegenerative disease.
A university database lists fifty anti-inflammatory ingredients in green tea as well as fifteen anti-ulcer compounds.
A study reported by the BBC shows that increased tea consumption was related to increased bone density in women.
The New York Academy of Medicine held a symposium on the physiological effects of tea and concluded that unlike coffee, green tea does not cause nervousness, insomnia or stomach irritations when drank in quantity. The scientist demonstrated that a cup of tea gives an immediate and delayed energy lift without the side effects of coffee. All the lab and population studies that showed positive health benefits of green tea were done with caffeinated green tea. The Chinese, Japanese and Indian people who consume the largest amount of green tea do not drink decaffeinated tea. The polyphenols in tea are 20 to 30 times more potent than vitamin C and E. Green tea also contains vitamin and minerals, Beta Carotene, Thiamin (vitamin 1), Riboflavin (vitamin B2), Nicotinic acid, Pantothenic acid, Ascorbic acid (vitamins C), vitamin B6, Folic acid, Manganese and Potassium.
An article in the New York Times dated 1-19-03 talks about the health benefits of green tea. Dr. Mitch Gaynor, director of Oncology at the Weill Medical College, states that “Green tea lowers the risk of skin and esophageal cancer, heart disease and bacterial infections such as tooth decay and influenza.”
The first green tea book titled, “Green Tea is Good for Your Health” was published in the 13th century by the founder of Zen Buddhism.
Green tea has been used in Asia for the prevention of flu and colds.
Green tea has well known anti-inflammatory and antioxidant qualities
Alzheimer’s is not common in Japan and many scientists believe this might be related to the Japanese diet of which green tea is a big part.
The Sloan Kettering Institute recommends drinking green tea and adding Turmeric to the diet as part of their preventive health program.
More on the benefits of Green Tea…
"Daily intake of tea burns extra calories." Tufts University Health & Nutrition Letter, June 2003
"Tea is a healthy dose of preventive medicine." Town & Country, June 2003
"Tea may freshen your breath" BBC News, May 20 2003
"Tea may reduce a person''s risk of dying after a heart attack." Medical Update, January 2002
"After a heart-attack, tea reduces the risk of dying by 44 percent." Newsweek, May 20, 2002
"Tea helps fight infection." New York Times, April 22, 2003
"Drinking tea may ward off tooth decay." BBC News, May20, 2003
"Green tea shows promise as an allergy fighter." Prevention, April 2003
"Green tea helps bolster the body''s defenses." Prevention, April 2003
"Green tea reduces inflammation in arthritis patients." The Journal of Nutrition, March 2003
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