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2. For Those With Inflammatory Disease, Relief May Come in the ...

   www.aol.com/those-inflammatory-disease-relief...

   Green Tea. Perhaps the type of tea most synonymous with wellness, green tea has excellent potential anti-inflammatory benefits, says Alyssa Pacheco, RD. “It's high in a polyphenol compound ...

3. Green tea - Wikipedia

   en.wikipedia.org/wiki/Green_tea

   Steeping, or brewing, is the process of making tea from leaves and hot water, generally using 2 grams (0.071 oz) of tea per 100 millilitres (3.5 imp fl oz; 3.4 US fl oz) of water or about 1 teaspoon of green tea per 150 millilitres (5.3 imp fl oz; 5.1 US fl oz) cup. Steeping temperatures range from 61 °C (142 °F) to 87 °C (189 °F) and ...

4. Is green tea really better than coffee? Doctors and ... - AOL

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   "Green tea has lots of catechins, an antioxidant that helps fight arthritis, inflammation and cancer. ... "Beyond its ability to help protect skin cells from UV damage, this superfood has amino ...

5. Green Tea Is Even Better For You Than You Think - AOL

   www.aol.com/lifestyle/green-tea-even-better...

   Green tea contains a few types of catechins, but one called EGCG is the most powerful for safeguarding the cells and fighting inflammation. “That’s what makes green tea so special,” says ...

6. Epigallocatechin gallate - Wikipedia

   en.wikipedia.org/wiki/Epigallocatechin_gallate

   Epigallocatechin gallate (EGCG), also known as epigallocatechin-3-gallate, is the ester of epigallocatechin and gallic acid, and is a type of catechin. EGCG – the most abundant catechin in tea – is a polyphenol under basic research for its potential to affect human health and disease. EGCG is used in many dietary supplements.

7. Health effects of tea - Wikipedia

   en.wikipedia.org/wiki/Health_effects_of_tea

   All tea leaves contain fluoride; however, mature leaves contain as much as 10 to 20 times the fluoride levels of young leaves from the same plant. [9] [10]The fluoride content of a tea leaf depends on the leaf picking method used and the fluoride content of the soil from which it has been grown; tea plants absorb this element at a greater rate than other plants.