Green Tea


Camellia sinensis

Green tea

Other Names:

Cha Ye

Benefits

  • Antibacterial
  • Digestive aid
  • Diuretic
  • Antiinflammatory
  • Antiinfluenza
  • Antispasmodic
  • Antiviral
  • Antiulcer
  • Antioxidant
Green tea (Camellia sinensis) leaves have been cultivated for their use in making traditional tea in China and Japan for thousands of years. Green tea leaves are a rich source of antioxidants and flavonoids. One of it's active chemicals is EGCG (epigallocatechin-gallate) which is known for its ability to increase the number of regulatory T cells, useful in fighting off autoimmune diseases. Other notable healing substances include fluoride, catechins, and tannins. The Chemistry of Tea Infographic by CompoundChem.com
The Chemistry of Tea Infographic by CompoundChem.com
Specific applications studied in poultry include:
  • Antiviral: Green tea contains catechins, which are polyphenolic compounds that are known to exhibit strong anti-influenza activity. A study conducted on chickens by Lee HJ et al., 2012 showed that adding 10 g/kg of green tea to the diet of chickens showed significant antiviral protection against avian influenza.

Support

Scientific References