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The Main Green Tea Polyphenol EGCG Helps Decrease the Risk of Diabetes

Nov 22, 2004

EGCG mimics the cellular effects of insulin in the liver, decreasing the formation of glucose (sugar) from protein and other precursors such as lactic acid and propionic acid. By inhibiting this effect known as gluconeogenesis, EGCG and Green Tea will help decrease the risk of developing diabetes. The study is published in the November 2004 issue of the journal Planta Medica.

Both Astaxanthin and Vitamin E Stabilize Artery Plaque

In this study of rabbits with genetically high blood cholesterol, giving vitamin E or Astaxanthin in their feed for 24 weeks significantly decreased the accumulation of inflammation causing cells in the plaque in their arteries, with Astaxanthin having a stronger effect than vitamin E. Both antioxidants significantly stabilized the plaque and decreased plaque rupturing (this causes blood clots that travel to the lungs, brain, or heart). The study is published in the November 2004 issue of the Journal of Molecular and Cellular Cardiology.