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Significantly Enhanced Absorption of Green Tea

      Green Tea and Green Tea Extract facilitate hair growth and hair loss prevention via a variety of mechanisms. The constituent of Green Tea that has been most researched and appears most beneficial is Epigallocatechingallate, (EGCG).

      The following article provides compelling evidence that utilizing Green Tea Extract with the simple addition of either lemon juice or vitamin C enhances the bioavailabilty of EGCG by a factor of 5 or 6. Keep in mind our Mega Green Tea Extract already has the highest dose of EGCG per capsule that is commercially available (326.25). Significant bioavailability enhancement of already high dose will yield even greater benefit. In light of this new information, we are now recommending that those who use our Mega Green Tea Extract as part of their treatment regime do so with either a freshly squeezed lemon wedge in water or 500mg of Vitamin C.

Citrus juice, vitamin C give staying power to green tea antioxidants

      WEST LAFAYETTE, Ind. - To get more out of your next cup of tea, just add juice.

      A study found that citrus juices enable more of green tea's unique antioxidants to remain after simulated digestion, making the pairing even healthier than previously thought.

      The study compared the effect of various beverage additives on catechins, naturally occurring antioxidants found in tea. Results suggest that complementing green tea with either citrus juices or vitamin C likely increases the amount of catechins available for the body to absorb.

      "Although these results are preliminary, I think it's encouraging that a big part of the puzzle comes down to simple chemistry," said Mario Ferruzzi, assistant professor of food science at Purdue University and the study's lead author.

      Catechins (pronounced KA'-teh-kins), display health-promoting qualities and may be responsible for some of green tea's reported health benefits, like reduced risk of cancer, heart attack and stroke. The problem, Ferruzzi said, is that catechins are relatively unstable in non-acidic environments, such as the intestines, and less than 20 percent of the total remains after digestion.

      "Off the bat you are eliminating a large majority of the catechins from plain green tea," Ferruzzi said. "We have to address this fact if we want to improve bodily absorption."

      Ferruzzi tested juices, creamers and other additives that are either commonly added to fresh-brewed tea or used to make ready-to-drink tea products by putting them through a model simulating gastric and small-intestinal digestion. Citrus juice increased recovered catechin levels by more than five times, the study found. Ascorbic acid, or vitamin C, used to increase shelf life in ready-to-drink products, increased recovered levels of the two most abundant catechins by sixfold and 13-fold, respectively.

      The study, published this month in Molecular Nutrition and Food Research, also found that soy, dairy and rice milk appeared to have moderate stabilizing effects. But Ferruzzi said the result is misleading; a chemical interaction between milk proteins and tea catechins apparently helps shelter the complex from degradation, a force likely overcome by enzymes within a healthy human digestive system.

      Lemons and tea go even better together than their popularity might suggest. Lemon juice caused 80 percent of tea's catechins to remain, the study found. Following lemon, in terms of stabilizing power, were orange, lime and grapefruit juices. Ferruzzi said both vitamin C and citrus juices must interact with catechins to prevent their degradation in the intestines, although data made it clear that citrus juices have stabilizing effects beyond what would be predicted solely based on their vitamin C content.

      "If you want more out of your green tea, add some citrus juice to your cup after brewing or pick a ready-to-drink product formulated with ascorbic acid," Ferruzzi said.

      Ready-to-drink green tea products should optimally contain 100-200 mg of catechins, but oftentimes do not have sufficient levels of tea extract since some people do not like green tea's flavor, Ferruzzi said.

      Although this study only examined green tea, Ferruzzi said he suspects that some of the results also could apply to black tea, which is produced by fermenting green tea. Many prefer black tea's flavor, although it contains lower total levels of catechins.

      Studies have shown catechins from the green tea plant, Camellia sinensis, are able to detoxify toxic chemicals, inhibit cancer cell activity and stimulate production of immune-strengthening enzymes. Finding methods to improve uptake of these catechins may, therefore, be important in improving health, part of the study's goal, Ferruzzi said.

      The study was funded by the National Institutes of Health.

      "This study tells us a lot of interesting things, but it raises many questions that have yet to be answered," he said.

      Writer: Douglas M. Main

      Editor's Comment: On an interesting side note, it would be interesting to ascertain what effect lemon juice/vitamin C would have on the absorption of other nutrients or drugs. There is evidence suggesting that combining just about anything with grapefruit juice will enhance its bioavailability and extend its half life.


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