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

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

   And for good reason: tea is great for you, particularly the green variety. ... though Johnston notes that most research in humans suggests that only 5% of green tea’s catechins actually get into ...

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

   www.aol.com/lifestyle/is-green-tea-really-better...

   What makes green tea good for you? All the experts I spoke to raved about the health benefits of the antioxidants found in green tea. "Green tea has lots of catechins, an antioxidant that helps ...

4. The Major Green Tea Myth We Have to Stop Believing - AOL

   www.aol.com/study-shows-lower-risk...

   According to the experts in the Good Housekeeping Institute's Health, Beauty and Environmental Labs, "Green tea catechins may help protect skin from UV damage, but more research needs to be done ...

5. Phenolic content in tea - Wikipedia

   en.wikipedia.org/wiki/Phenolic_content_in_tea

   [10] [11] Tea has one of the highest contents of flavonoids among common food and beverage products. [7] Catechins are the largest type of flavonoids in growing tea leaves. [6] According to a report released by USDA, in a 200-ml cup of tea, the mean total content of flavonoids is 266.68 mg for green tea, and 233.12 mg for black tea. [7]

6. Health effects of tea - Wikipedia

   en.wikipedia.org/wiki/Health_effects_of_tea

   1912 advertisement for tea in the Sydney Morning Herald, describing its supposed health benefits. The health effects of tea have been studied throughout human history. In clinical research conducted over the early 21st century, tea has been studied extensively for its potential to lower the risk of human diseases, but there is no good scientific evidence to support any therapeutic uses other ...

7. Epigallocatechin gallate - Wikipedia

   en.wikipedia.org/wiki/Epigallocatechin_gallate

   It is found in high content in the dried leaves of green tea (7380 mg per 100 g), white tea (4245 mg per 100 g), and in smaller quantities, black tea (936 mg per 100 g). [2] During black tea production, the catechins are mostly converted to theaflavins and thearubigins via polyphenol oxidases .