Posted on Jan 31, 2011, 6 a.m.
Polyphenols present in green tea exert a potent antioxidant effect that helps to counteract free radical damage to cells.
The Free Radical Theory of Aging, initially introduced by Dr. R. Gerschman and subsequently developed by Dr. Denham Harman, submits that volatile and destructive intracellular biochemical interactions could be attributed to the presence molecules in which the electrical charge is not balanced. Such “free radicals” most notably cause oxidation, a process which can be deleterious to cells of the body. A number of studies have suggested an interventive role for antioxidant compounds in counteracting free radical damage. Subramanian Kaviarasan, from the University Annamalai (India), and colleagues found that polyphenols – a type of antioxidant -- present in green tea, possess a high capacity to scavenge hydroxyl radicals, noting that it “possesses protective action against peroxide-induced mitochondrial damage, radiation induced DNA damage and [has] high redox potential.”
S. Kaviarasan, A.S. Sivakumar, A. Barik, A. Kunwar, G.H. Naik and K.I. Priyadarsini. “Potential radical scavenging ability of sunphenon: a green tea extract.” Journal of Food Biochemistry, 26 April 2010; DOI: 10.1111/j.1745-4514.2010.00404.x.