GREEN TEA (CAMELLIA SINENSIS) AND ITS ANTIOXIDANT PROPERTY: A REVIEW

Tea (Camellia sinensis) is one of the most widely consumed beverages in the world. Tea extracts are source of polyphenols, which are antioxidant components. Green tea phenolic compounds are predominately composed of catechin derivatives, although other compounds such as flavonols and phenolic acids are also present in lower proportion. The main catechin compounds found in green tea are (-) Epigallocatechin Gallate (EGCG), (-) Epigallocatechin (EGC), (-) Epicatechin Gallate (ECG) and (-) Epicatechin (EC) and other compounds. An antioxidant is a molecule capable of inhibiting the oxidation of other molecules. Oxidation is a chemical reaction that transfers electrons from the substance to an oxidizing agent. Oxidation reactions can produce free radicals. A molecule with one or more unpaired electron in its outer shell is called a free radical. Free radicals are formed from molecules via breakage of a chemical bond such that each fragment keeps one electron, by cleavage of a radical to give another radical and, also via redox reactions. In turn, these radicals can start chain reactions that damage cells. Antioxidants terminate these chain reactions by removing free radical intermediates, and inhibit other oxidation reactions. They do this by being oxidized themselves, so antioxidants are often reducing agents. Antioxidants play a significant role in our health. They are the compounds that protects cell against the damaging effect of reactive oxygen species. This review highlights the potentials of green tea with respect to its antioxidant constituents.