Learn all about Green Tea Extract

Green tea extract works through its main active compounds, catechins (especially EGCG). For metabolism, it helps increase energy burning slightly (by affecting the hormone norepinephrine via COMT enzyme) and boosts fat burning (activating AMPK, a cell energy sensor). It also helps with insulin sensitivity. As an antioxidant, it directly fights harmful molecules ('free radicals') and boosts the body's own antioxidant systems (activating Nrf2 pathway). For heart health, it improves blood vessel function (via nitric oxide), helps regulate blood pressure (affecting ACE enzyme), lowers cholesterol absorption/production, and reduces blood stickiness ('platelet aggregation'). For the brain, caffeine increases alertness, L-theanine promotes calm focus, and catechins protect brain cells (antioxidant effects, boosting BDNF). These multiple actions explain its wide-ranging effects.

Green tea extract comes only from Camellia sinensis leaves. The plant variety (Chinese vs. Indian), growing conditions (altitude, climate), harvest time (younger leaves have more catechins), and processing (green tea is minimally oxidized, unlike black tea) all affect potency. Extracts use water or ethanol to concentrate compounds, then standardize them (guaranteeing a certain level of polyphenols/EGCG). Decaffeinated versions remove caffeine while keeping most catechins. While drinking green tea is healthy (50-100mg catechins/cup), extracts provide much higher, concentrated doses (250-500mg/serving) needed for many studied therapeutic effects.