Green tea is an herb native of Fujian (China), and his original name was “Tay”. The Dutch, who introduced it in Europe, made its name evolve. The Portuguese used the word “Cha,” a native of Macau, which means grass.
It is a plant, whose active part is found in the leaves, that once collected are stabilized through steam to prevent enzymatic oxidation. It contains xanthic bases (mainly caffeine), theophylline, flavonoids, tannins, etc.
Traditionally, green tea has been used as a stimulant of the central nervous system, thanks to its caffeine supply. It increases wakefulness and has an ergogenic effect, improving the physical performance. At the same time it has some relaxing effect due to the presence of theophylline, which increases lipolysis and is an antioxidant thanks to its catechins.
Green tea (Camellia sinensis (L.) Kuntze) leaves dry extract, standardized to 90% polyphenols: 200 mg.
1 or 2 capsules daily, with a glass of water.
Due to the presence of caffeine it is not recommended to take it in cases of cardiovascular disorders (hypertension, arrhythmias), or insomnia.
Nor recommended in cases of ulcer or epilepsy.
Pregnancy, breast-feeding and under 12 years: Do not use.
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