Antioxidant Vitamins.

 


Japanese green tea leaves are rich in antioxidant vitamins, such as vitamin C, vitamin E and βcarotene. In addition to antioxidative activity, these vitamins have anti-tumor effects and suppress aging. Commercial Japanese green tea leaves contain vitamin C approximately 280 mg per 100 g dried weight. By administration of vitamin C to rats, lipid peroxidation of liver was decreased. Vitamin C has also antimutagenic effect. Japanese green tea leaves contain about 70 mg of vitamin E per 100 g dried weight. Vitamin E suppresses the peroxide lipid synthesis.β- carotene has a radical scavenging function which prevents skin cancer. Vitamin E and β-carotene are water insoluble matter. In order to ingest vitamin E and β- carotene, eating whole tea leaves as Matcha is necessary.





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