Antioxidants are agents that protect cells against the damage of free radicals and reduce the damage caused by low density lipoprotein (LDL) or 'bad' cholesterol in the blood. Tea contains a particular variety of polyphenols, known as catechins. Catechins include epigallocatechin gallate (EGCG), which is thought to be an important protective compound. It is believed that tea polyphenols help prevent arteriosclerosis, a condition characterised by narrowing of the arteries caused by fatty plaques. Inflammation is also believed to play a role in heart disease; tea polyphenols have a mild anti-inflammatory action in animal studies. Preliminary research also indicates that tea polyphenols may reduce the activity of platelets, which are the clotting agents of the blood.
Green Tea Polyphenols is a free flowing, light brown powder.