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Battle between Antioxidants and Free Radicals

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Fat becomes free radicals http://en.wikipedia.org/wiki/File:Lipid_peroxidation.svg Initiation When foods containing unsaturated lipid (LH) enter the body, free radicals (X') steal electrons from the lipids causing lipid peroxidation, the unsaturated fat becomes lipid radical (L'). Propagation Because lipid radical is not very stable, it readily reacts with oxygen (O2) in the air and becomes peroxyl radical (LOO'). Since this free peroxyl radical is unstable, it continues chain reaction with other free fatty acid. Termination When a free radical collides with non-radical, it creates another free radical. When two radicals collide, it creates non-radicals. This only happens when concentration of free radicals is high. Typically, human body has protective mechanisms to speed up termination process by utilizing antioxidants. There are more than one way that free radicals can form in the body. Some of which are tobacco smoke, radiation, environmental t

Green Tea Antioxidants and EGCg

What is green tea antioxidants and catechins? Green tea antioxidants are called catechins.  Tea generally contains 11-17% of catechins and they are water soluble.  EGCg or epi-galo-catechin-galate is one of catechins. Here is each of the green tea catechins % found in green tea. EG  (0.9%) EGC  (3.6%) ECg  (2.2%) EGCg (7.9%) *Percentage of each catechin vary depending on cultivation, harvest seasons, harvested leaf type, processing style, and even brewing temperature.  This is an average %.   Why is green tea antioxidants, especially EGCg, effective in keeping us healthy? Green tea antioxidants are highly effective antioxidants compared to antioxidants found in other foods.  The table shows that the effectiveness of green tea antioxidants, especially EGCg, is significantly higher than others.  EGCg is 87.5 times more effective than vitamin C and 15 times more effective than BHT  (wikipedia link)  and BHA  (wikipedia link)   (These are chemical food additives to keep foods