TeaXcel P40 - Green Tea [Camellia sinensis] leaf 40% polyphenols [Caffeine ≤ 8%] powder extract

Background

Camellia Sinensis is a plant widely and is more commonly known as green tea. However, more recently it has become widely consumed as a supplement and added to supplement premixes due to its numerous health benefits.
Green tea is rich in polyphenols, some of which are known as catechins. The most widely known catechin, due to it being the most potent is Epigallocatechin gallate, widely referred to as EGCG. It is these polyphenols that exert many of the health benefits of green tea. They have been implicated in benefiting almost every organ system in the body and having cardioprotective, neuroprotective, anti-obesity, anti-carcinogenic, anti-diabetic, anti-atherogenic, anti-inflammatory, antioxidant and liver protective effects as well as benefitting blood vessel health (Eng et al., 2017).

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At present, we have the following variants of TeaXcel

TeaXcel P95 - Green Tea [Camellia sinensis] leaf 95% polyphenols [Caffeine ≤ 2%] powder extract

TeaXcel P90 - Green Tea [Camellia sinensis] leaf 90% polyphenols [Caffeine ≤ 4%] powder extract

TeaXcel P50 - Green Tea [Camellia sinensis] leaf 50% polyphenols [Caffeine ≤ 8%] powder extract [WE]

TeaXcel P40 - Green Tea [Camellia sinensis] leaf 40% polyphenols [Caffeine ≤ 8%] powder extract

TeaXcel E55 - Green Tea [Camellia sinensis] leaf 98% polyphenols/ 55% EGCG [Caff ≤4%] powder extract

TeaXcel E50 - Green Tea [Camellia sinensis] leaf 98% polyphenols/ 50% EGCG [Caff ≤4%] powder extract

TeaXcel E45 - Green tea [Camellia sinensis] leaf 95% polyphenols /45% EGCG [Caffeine ≤2%] powder ext

TeaXcel E40 - Green tea [Camellia sinensis] leaf 95% polyphenols /40% EGCG [Caffeine ≤4%] powder ext

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Chemistry

TeaXcel products are standardised to specific concentrations of either total polyphenols or total polyphenols and EGCG. TeaXcel has standardised levels of caffeine also, as green tea naturally contains some caffeine. However, these levels do not exceed 8% in any TeaXcel product, with most containing less than 4% caffeine.

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Brief identification of Polyphenols in TeaXcel

Epigallocatechin gallate (EGCG)

CAS - 989-51-5
Molecular Formula - C22H18O11
Molecular Weight - 458.4 g/mol
IUPAC - [(2R,3R)-5,7-dihydroxy-2-(3,4,5-trihydroxyphenyl)-3,4-dihydro-2H-chromen-3-yl] 3,4,5-trihydroxybenzoate

Epicatechin

CAS – 490-46-0
Molecular Formula – C15H14O6
Molecular Weight – 290.27 g/mol
IUPAC - (2R,3R)-2-(3,4-dihydroxyphenyl)-3,4-dihydro-2H-chromene-3,5,7-triol

Epigallocatechin

CAS – 970-74-1
Molecular Formula – C15H14O7
Molecular Weight – 306.27
IUPAC - (2R,3R)-2-(3,4,5-trihydroxyphenyl)-3,4-dihydro-2H-chromene-3,5,7-triol

± Catechin

CAS – 154-23-4
Molecular Formula – C15H14O6
Molecular Weight – 290.27 g/mol
IUPAC - (2R,3S)-2-(3,4-dihydroxyphenyl)-3,4-dihydro-2H-chromene-3,5,7-triol

Gallocatechin Gallate

CAS - 5127-64-0
Molecular Formula - C22H18O11
Molecular Weight - 458.4 g/mol
IUPAC - [(2R,3S)-5,7-dihydroxy-2-(3,4,5-trihydroxyphenyl)-3,4-dihydro-2H-chromen-3-yl] 3,4,5-trihydroxybenzoate

Epicatechin-3-gallate

CAS – 863-03-6
Molecular Formula – C22H18O10
Molecular Weight – 442.4 g/mol
IUPAC - [(2S,3S)-2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-3,4-dihydro-2H-chromen-3-yl] 3,4,5-trihydroxybenzoate

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Green Tea and Health

Antioxidant and Anti-inflammatory

EGCG has a strong antioxidant capacity and the potential to reduce inflammation. Oxidative stress can cause damage to the body’s cells. This stress, along with chronic inflammation, is liked to numerous chronic health conditions such as cancer, diabetes and heart disease. Due to its antioxidant ability EGCG protects the body’s cells from this damage as well as supressing the activity of pro-inflammatory chemicals such as tumour necrosis factor-alpha (Ohishi et al., 2016).

Weight Reduction

Green tea extracts have been shown to aid weigh loss as well as helping maintain body weight once weight loss has occurred (Hursel et al., 2009). One method by which it does so, is EGCG has been shown to increase the rate of fat oxidation (Nagao et al., 2005). EGCG intake has also shown to increase satiety and fullness after a meal, and decrease hunger, which could help contribute to a decrease in food intake and therefore aid weight loss (Stuby et al., 2019).

Cardiovascular Health

Numerous studies have supported the use of EGCG to treat and prevent cardiovascular disease (Eng et al., 2017). EGCG has been found to be beneficial for the health of the heart and vascular system by reducing blood pressure, total cholesterol, LDL (otherwise known as ‘bad’ cholesterol) levels, increasing nitric oxide bioavailability and improving endothelial dysfunction (Eng et al., 2017; Batista et al., 2008; Bhardwaj & Khanna, 2013; Fitzpatrick et al., 1995).

Brain Health

There is evidence to support the use of green to help prevent degenerative brain diseases, with green tea intake being linked to a reduced risk of age-related brain declines, as well as Alzheimer’s and Parkinson’s disease (Pervin et al., 2018). This is thought to be due to its anti-inflammatory properties, amongst numerous other mechanisms. Green tea has also been found to potentially improve cognitive function (Kaur et al., 2008).

Cancer

Multiple catechins including epigallocatechin (EGC), epicatechin-3-gallate, and epicatechin (EC) have been found to work in synergy with EGCG and aid the inhibition of cancer cell growth and it has been found that the combination of catechins is more potent than EGCG alone (Morré et al., 2003; Roomi et al., 2010).

Synergists

Green tea has shown synergism with multiple other ingredients and therefore could be combined with other ingredients. When combined with caffeine, such as NatCaff, EGCG appears to increase the thermic response to food, greater than caffeine alone, and this could aid with weight loss (Thielecke et al., 2010).

Quercetin has been found to increase the bioavailability of green tea catechins, as well as increase the amount of EGCG in cells (Wang et al., 2012; Borst et al., 1999). For this reason, TeaXcel could be combined with Flavipure or CogniPlex.

The catechins present work synergistically with curcumin and have shown to potentially reduce cancer progression in certain cancers such as that of the colon and the larynx (Xu et al., 2010; Manikandan et al., 2012). TeaXcel and CurQreal therefore make a great combination. Vitamin C and EGCG have also shown synergism in suppressing adenocarcinoma (a type of lung cancer) proliferation (Li et al., 2010).

Green tea catechins have also shown synergism with capsaicin in relation to cancer prevention by increasing the killing of cancer cells (Morré & Morré, 2003). Therefore, it could be beneficial to combine TeaXcel with MaxiTherm.

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References

1. Batista, G., Cunha, C., Scartezini, M., von der Heyde, R., Bitencourt, M. and Melo, S., 2009. Estudo prospectivo, duplo cego e cruzado da Camellia sinensis (chá verde) nas dislipidemias. Arquivos Brasileiros de Cardiologia, 93(2), pp.128-134.
2. Bhardwaj, P. and Khanna, D., 2013. Green tea catechins: defensive role in cardiovascular disorders. Chinese Journal of Natural Medicines, 11(4), pp.345-353.
3. Borst, P., Evers, R., Kool, M. and Wijnholds, J., 1999. The multidrug resistance protein family. Biochimica et Biophysica Acta (BBA) - Biomembranes, 1461(2), pp.347-357.
4. Eng, Q., Thanikachalam, P. and Ramamurthy, S., 2018. Molecular understanding of Epigallocatechin gallate (EGCG) in cardiovascular and metabolic diseases. Journal of Ethnopharmacology, 210, pp.296-310.
5. Fitzpatrick, D., Hirschfield, S., Ricci, T., Jantzen, P. and Coffey, R., 1995. Endothelium-Dependent Vasorelaxation Caused by Various Plant Extracts. Journal of Cardiovascular Pharmacology, 26(1), pp.90-95.
6. Hursel, R., Viechtbauer, W. and Westerterp-Plantenga, M., 2009. Effects of green tea on weight loss and weight maintenance. A meta-analysis. Appetite, 52(3), p.838.
7. Kaur, T., Pathak, C., Pandhi, P. and Khanduja, K., 2008. Effects of green tea extract on learning, memory, behavior and acetylcholinesterase activity in young and old male rats. Brain and Cognition, 67(1), pp.25-30.
8. Li, W., Wu, J. and Tu, Y., 2010. Synergistic effects of tea polyphenols and ascorbic acid on human lung adenocarcinoma SPC-A-1 cells. Journal of Zhejiang University SCIENCE B, 11(6), pp.458-464.
9. Manikandan, R., Beulaja, M., Arulvasu, C., Sellamuthu, S., Dinesh, D., Prabhu, D., Babu, G., Vaseeharan, B. and Prabhu, N., 2011. Synergistic anticancer activity of curcumin and catechin: An in vitro study using human cancer cell lines. Microscopy Research and Technique, 75(2), pp.112-116.
10. Morré, D. and Morré, D., 2003. Synergistic Capsicum–tea mixtures with anticancer activity. Journal of Pharmacy and Pharmacology, 55(7), pp.987-994.
11. Morré, D., Morré, D., Sun, H., Cooper, R., Chang, J. and Janle, E., 2003. Tea Catechin Synergies in Inhibition of Cancer Cell Proliferation and of a Cancer Specific Cell Surface Oxidase (ECTO-NOX). Pharmacology & Toxicology, 92(5), pp.234-241.
12. Nagao, T., Komine, Y., Soga, S., Meguro, S., Hase, T., Tanaka, Y. and Tokimitsu, I., 2005. Ingestion of a tea rich in catechins leads to a reduction in body fat and malondialdehyde-modified LDL in men. The American Journal of Clinical Nutrition, 81(1), pp.122-129.
13. Ohishi, T., Goto, S., Monira, P., Isemura, M. and Nakamura, Y., 2016. Anti-inflammatory Action of Green Tea. Anti-Inflammatory & Anti-Allergy Agents in Medicinal Chemistry, 15(2), pp.74-90.
14. Pervin, M., Unno, K., Ohishi, T., Tanabe, H., Miyoshi, N. and Nakamura, Y., 2018. Beneficial Effects of Green Tea Catechins on Neurodegenerative Diseases. Molecules, 23(6), p.1297.
15. Roomi, M., Monterrey, J., Kalinovsky, T., Rath, M. and Niedzwiecki, A., 2010. Comparative effects of EGCG, green tea and a nutrient mixture on the patterns of MMP-2 and MMP-9 expression in cancer cell lines. Oncology Reports, 24(3).
16. Stuby, J., Gravestock, I., Wolfram, E., Pichierri, G., Steurer, J. and Burgstaller, J., 2019. Appetite-Suppressing and Satiety-Increasing Bioactive Phytochemicals: A Systematic Review. Nutrients, 11(9), p.2238.
17. Thielecke, F., Rahn, G., Böhnke, J., Adams, F., Birkenfeld, A., Jordan, J. and Boschmann, M., 2010. Epigallocatechin-3-gallate and postprandial fat oxidation in overweight/obese male volunteers: a pilot study. European Journal of Clinical Nutrition, 64(7), pp.704-713.
18. Wang, P., Heber, D. and Henning, S., 2012. Quercetin increased bioavailability and decreased methylation of green tea polyphenols in vitro and in vivo. Food & Function, 3(6), p.635.
19. Xu, G., Ren, G., Xu, X., Yuan, H., Wang, Z., Kang, L., Yu, W. and Tian, K., 2010. Combination of curcumin and green tea catechins prevents dimethylhydrazine-induced colon carcinogenesis. Food and Chemical Toxicology, 48(1), pp.390-395.