When reading articles or books on tea, particularly green tea, one encounters a dizzying array of terminology when it comes to the subject of antioxidants. The confusion is compounded by mistakes that are printed as “fact” and then referenced as such again and again. In order to clear up this confusion, we offer the following guide:

Antioxidants Chemical compounds that can bind to free oxygen radicals preventing these radicals from damaging healthy cells. Studies have suggested that antioxidants are useful in a number of ways in regards to cancer. For instance, they may improve the effectiveness of chemotherapy, decrease side effects of chemotherapy and radiotherapy, and prevent some types of cancer. Sufficient epidemiological studies have shown that ingesting foods high in antioxidants, such as fruits, vegetables, and tea, can decrease the risk of many types of cancer. Studies also found that cancer patients have lower levels of anti-oxidants in their blood.

Polyphenols  A blanket term for the naturally occurring organic compounds in plants, that act as powerful antioxidants.

Flavonoids  A more specific term, referring to over 1,000 different organic compounds, including the ones responsible for the coloration of vegetables, fruits, and flowers.

Bioflavonoids  Simply another name for flavonoids.

Catechins  A subgroup of flavonoids found, almost exclusively, in tea. Catechins are sometimes misleadingly called “green tea polyphenols”. It is catechins that have caused all the excitement connected to the research on tea, and there are five important ones:

· Gallocatechin (GC)
· Epicatechin (EC)
· Epigallocatechin (EGC)
· Epicatechin gallate (Ecg)
· Epigallocatechin gallate (EGCg) the most powerful of the catechins.
Flavonols  Another subgroup of flavonoids. Though not catechins, they are still powerful antioxidants in their own right, which also work with vitamin C to help strengthen blood vessel walls.

L-theanine  Not an antioxidant, but often mistakenly listed as one, L-theanine is actually an amino acid present in tea. A derivative of glutamine, it produces feelings of well being, relaxation, and anxiolysis (the lessening of anxiety). It does this by increasing the production of G.A.B.A. (gamma amino butyric acid) and affecting the levels of serotonin and dopamine in the brain. Recent research also suggests that it boosts the disease fighting capacity of gamma delta T cells.

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