Comparative study of antioxidant properties of different green tea formulations.

Tea, a product made up from leaf and bud of the plant Camellia sinensis, is, after water, the most consumed drink in the world. Particularly, green tea, a “non-fermented” tea (produced by drying and steaming the fresh leaves to inactivate the polyphenol oxidase and thus, non oxidation occurs) has been related to different health benefits such as reduction in the risk of cardiovascular disease and some forms of cancer, and neuroprotective power, as well as other disorders related to oxidative stress. Moreover, it was suggested the ability of green tea, when consumed within a balanced controlled diet, to improve overall the antioxidative status and to protect against oxidative damage in humans [1].