Green Tea Extract

    90 capsules per tub
    • Overview
    • Ingredients
    • Instructions

    Green Tea Extract Benefits

    Green Tea Camella Sinensis is renowned as a very popular beverage rich in magnesium,folate,potassium and B vitamins. If you are not fond of the taste of green tea, the good news is that it is available from Naturesupplies in easy to take green tea capsules. These amazing supplements available from Naturesupplies offer a higher and more consistent dosage than drinking green tea itself each capsule contains a huge 500mg of 20:1 Green Tea Extract equivalent to 10,000mg of green tea.

    • Green tea extract/concentrate
    • Microcrystalline Cellulose
    • Magnesium Stearate
    • Capsule Shell (HPMC)

    Dose:Take 1 to 3 capsules per day - 30 mins before food

    Nutritional Inforamation Of Green Tea

    Camellia sinensis is a plant that has been an anxious port of discussion for scientists and biologists for several years. Nevertheless, siding with a plant without knowing its actual intention would not be a justified discussion or decision. The very first in vitro fact that should be known about Green tea extract is that it is bitter in taste. The exclusive presence of green tea has been always witnessed in the regions of Guangzhou (China), Syria and Australia. Green tea extract capsules imbibe the nature of the plant’s leaves and are therefore rich in polyphenols, alkaloids, minerals, and catechins. Upon the consumption of the green tea in an extract form, it would be expected to act in the following ways:

    The extract would first make it to the digestive system and prevent the oxidant ethanol from acting on the lipid and protein molecules that are compulsively indulgent in the process of repair in the body.

    Gradually, within the time frame of an hour the catechins begin their action on the neuronal enzyme called beta-secretase enzyme that is responsible for the conversion of sAPP to beta-amyloid.

    Catechins are expected to commence the process of peroxidation whence combined with the food particles that are soaked with exuberant levels of LDL cholesterol.

    Continual consumption of phenolic acids in any form would create a passive passage towards the liver and raise the level of sensitivity of the islets of Langerhans towards insulin. In the process of doing so, the phenolic compounds make sure that the stream of insulin does not initiate a state of hypoglycemia in the body.

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