EGCG is a substance extracted from green tea and represents up to 30% of its dry mass. The tea plant has been used in China for at least 6000 years and is one of Asia’s most important everyday drinks. In opposition to black tea, oxidation, i.e., the decomposition of the leaves by oxygen, is prevented during the drying process by roasting, steaming, or brief heating. Thus, almost all the ingredients of the fresh plant are preserved.
From a chemical point Continue reading
