Nicht kategorisiert

Author: Nina Devrnja, PhD in Biology

Green tea or green tea extract: have you ever wondered what the difference is exactly? We summarize for you how the green tea extract differs from the pure green tea and how it is obtained. And above all, how “the gold of Asia” could support your wellbeing.

Once upon a time … There are many legends about the origin and history of green tea. These stories go back as far as five thousand years and show how important green tea is to Asian culture . According to legend, the father of Chinese medicine discovered green tea by chance. Shen Nong Shi dropped a leaf of the previously unknown plant into the teacup. He immediately felt the invigorating effect, and the triumph of green tea began.

Green tea: how it all began, its origin & meaning

No matter which of the legends is true. One thing is certain: With green tea, a new drink was created that influenced human history and changed the world. At first, the leaves of the tea plant were used for medicinal purposes. It was only later that green tea was also consumed as a drink.

Nowadays, tea is the most widely consumed drink alongside water and in many cultures it is also drunk on upscale social occasions. In Chinese and Japanese cultures, tea ceremonies have even emerged with an exact protocol of brewing and serving. This shows what high value the Asian population gave to green tea.

Tea production – what do we know about it?

China is not just a strong economic power. It is also the largest green tea producer with 480,000 tons of tea per year, followed by Japan, Vietnam, Indonesia and Russia. In total, the total tea production in the world amounts to approx. 3,000,000 tons per year, of which 70% is black tea and approx. 25% green tea.

Back to the roots: The tea plant from which the tea comes is called Camellia sinensis , also known under the name Thea sinensis. It has been grown in China for more than 2,700 years. Black tea, green tea, white tea, oolong tea, pu-erh tea and purple tea, all of these teas are made from Camellia sinensis. Each of these teas develop their unique properties through different harvesting and processing methods. They have been developed over hundreds of years and give them their characteristic taste.

Green Tea Vs. Black Tea: What’s the Difference?

There are two main types of green tea. Camellia sinensis var. Assamica, native to the Assam region of India, is a large-leaved tree that grows in warm climates. This variety is usually used in the production of black tea. However, the green tea made from this variety has a higher polyphenol content.

Camellia sinensis var. Sinensis, widely grown in China and Japan, is a small-leaved shrub that can withstand colder climates. This variety is mainly used for the production of green tea

The different types of tea are created through the type of processing:

Black tea: It is created through a special variant of production. The tea leaves are withered, rolled and fermented / oxidized. The most important varieties are Assam, Ceylon, Darjeeling and Keemun. It has a relatively high caffeine content, but is always below that of a cup of coffee.

Pu-erh tea: A partially fermented tea that is similar in character and in the amount of caffeine to black tea.

Oolong tea: A special variety of Camellia sinensis with larger leaves is used for the production. In contrast to other types of tea, more mature tea leaves are picked.

White tea: Minimally processed before drying and is harvested from the first tips and buds of the tea tree. It has a very mild taste and low caffeine content.

Green tea: It is not fermented or oxidized and has a mild taste. The green tea contains half as much caffeine as black tea.

What are the effects of green tea polyphenols?

After harvesting the green tea, the leaves are immediately steamed ( Japanese green teas ) or pan-roasted (Chinese green teas) to prevent the oxidation process. They are then rolled or pressed into their final shape and dried.

Roasting or steaming the green tea leaves prevents the oxidation and fermentation process by inhibiting polyphenol oxidase. This means that almost all of the active ingredients present in the fresh leaves are retained. This gives the leaves of green tea their light green color and taste, as well as their high polyphenol content.

Why is drinking green tea good for us?

The green tea plant (Camellia sinensis) contains biologically active compounds known as polyphenols. Their consumption has long been associated with health benefits. Green tea contains almost 4,000 bioactive compounds, with the polyphenols making up the largest proportion.

Polyphenols are the natural aromatic compounds that contain phenolic units and are the most abundant secondary metabolites in plants. They include:

• Phenolic acids
• Flavonoids
• Tannins
• Lignans
• Stilbene

In recent years, nutritionists have focused on the health benefits of polyphenols. Many preclinical and clinical studies of green tea looked at the effects on human health. They suggest that polyphenols, being very potent antioxidants, could prevent various diseases associated with oxidative stress.

As antioxidants, they delay, prevent or prevent the oxidation of lipids, proteins or nucleic acids in our body. They intercept free radicals and reduce oxidative stress. Oxidative stress is related to the development and progression of various chronic degenerative diseases. This includes:

• Heart disease
• cancer
• Aging process
• Infections / inflammation
• Allergies
• Immune system disorder
• Diabetes, rheumatism or Alzheimer’s

Green tea polyphenols have an ideal chemical structure for scavenging free radicals. Many studies suggest that polyphenols may reduce oxidative stress more than vitamins C and E or carotenoids. In addition to their antioxidant function, these compounds display a variety of biological activities that could be classified as anti-cancer, anti-inflammatory, and antimicrobial.

What did studies say about the green tea extract EGCG?

Now to the catechins:  These are polyphenolic plant metabolites from the group of flavonoids, which are secondary plant substances. They belong to the flavanol group of flavonoids, which can make up up to 30% of the dry weight of tea leaves. Due to its post-harvest processing, green tea contains more catechins than other types of tea. But the catechin content also varies between the different green teas, which is influenced by growing conditions, the time of harvest or the brewing temperature of the plants.

The four main catechins found in green tea are:

• Epicatechin (EC)
• Epicatechin-3-gallate (ECG)
• Epigallocatechin (EGC)
• Epigallocatechin-3-gallate ( EGCG )

The epigallocatechin-3-gallate is the most abundant and most active Chatechin.

EGCG is a very potent antioxidant compound with proven biological activities. This includes its ability to reduce the risk of type 2 diabetes and its cardiovascular complications (12) or neurodegenerative diseases (13). The strong antioxidant activity of EGCG from green tea is due to the numerous hydroxyl groups (-OH) in its structural rings. Growth-inhibiting effects of EGCG have been shown in various animal models (1,2).

Various studies suggest an anti-tumor activity of EGCG . These include various animal studies against lung tumors (4, 5) and colon / intestinal tumors (6, 7). In contrast to animal studies with controlled experimental conditions, studies in humans showed different results. Many factors need to be considered, including the diversity of people and their lifestyles.

There have been many scientific studies regarding tea consumption and the risk of colon, lung, ovarian and breast cancer in humans with no clear conclusions. While many studies suggested reducing the risk of cancer through consumption of green tea (8, 9), many other studies did not.

Green tea and cancer: what is the current study situation?

Most of these studies with green tea came from regions with high tea consumption. The results showed that the cancer preventive activity of EGCG depends on the location of the organ and the digestive tract that is in direct contact with the tea extract. This has a concentration of EGCG that could have cancer-preventing activity.

In addition, studies show that some factors influence the stability of EGCG, such as: B. a high pH or a high temperature, which can promote its degradation. At the same time, taking EGCG along with vitamin C or minerals such as selenium or chromium increases its antioxidant capacity (10, 11).

Green tea: how are extracts extracted?

In most cases, however, the EGCG concentrations required to observe these biological effects varied. The amount of green tea consumed daily and the bioavailability of the ingredients also influence a possible therapeutic effect.

A pretty good solution to increasing the absorption of bioactive tea ingredients are dietary supplements with green tea and green tea extracts. Extraction of EGCG from green tea retains its biological activity and is a source of high quality polyphenols.

There are several methods for EGCG extraction from green tea, including water and solvent-based, microwave, or ultrasound-assisted extraction. EGCG is susceptible to light, high temperatures, and alkaline conditions. It is therefore a challenge to maintain oxidative stability and extract high quality EGCG.

Water extraction from green tea leaves therefore offers a fairly gentle way to extract the EGCG without harsh solvents. A procedure that is binding for Germany, Austria and Switzerland and complies with FDA regulations on food safety. So the “gold of Asia” can be safely won for your consumption and offers you the most valuable thing from green tea: the beneficial EGCG!

Would you like to see 8 possible benefits of EGCG in one simple infographic? Then please click here.

 

Sources:

1. Thawonsuwan J, Kiron V, Satoh S, Panigrahi A, Verlhac V (2010). Epigallocatechin-3-gallate (EGCG) affects the antioxidant and immune defense of the rainbow trout, Oncorhynchus mykiss. Fish Physiol Biochem. 36: 687-697.
2. Higdon JV, Frei B (2003). Tea catechins and polyphenols: health effects, metabolism, and antioxidant functions. Crit Rev Food Sci Nutr. 43: 89-143.
3. Yoshizawa S, Horiuchi T, Fujiki H, Yoshida T, Okuda T, Sugimura T (1987). Antitumor promoting activity of (-) – epigallocatechin gallate, the main constituent of “tannin” in green tea. Phytother Res. 1: 44-4.
4. Yang CS, Liao J, Yang GY, Lu G (2005). Inhibition of lung tumorigenesis by tea. Exp Lung Res 31: 135-144.

5. Clark J, You M (2006). Chemoprevention of lung cancer by tea. Mol Nutr Food Res. 50: 144-151.
6. Yang CS, Lambert JD, Hou Z, Ju J, Lu G, Hao X (2006). Molecular targets for the cancer preventive activity of tea polyphenols. Mol Carcinog. 45: 431-435.
7. Ju J, Hong J, Zhou JN, Pan Z, Bose M, Liao J, Yang GY, Liu YY, Hou Z, Lin Y, Ma J, Shih WJ, Carothers AM, Yang CS (2005). Inhibition of intestinal tumorigenesis in ApcMin / + mice by (-) – epigallocatechin-3-gallate, the major catechin in green tea. Cancer Res. 65: 10623-10631

8. Yang CS, Maliakal P, Meng X (2002). Inhibition of carcinogenesis by tea. Annu Rev Pharmacol Toxicol. 42: 25-54.
9. Bettuzzi S, Brausi M, Rizzi F, Castagnetti G, Peracchia G, Corti A (2006). Chemoprevention of human prostate cancer by oral administration of green tea catechins in volunteers with high-grade prostate intraepithelial neoplasia: a preliminary report from a one-year proof-of-principle study. Cancer Res. 66: 1234-1240.
10. Peters CM, Green RJ, Janle EM, Ferruzzi MG (2010). Formulation with ascorbic acid and sucrose modulates catechin bioavailability from green tea. Food Res Int. 43: 95-102.

11. Giunta B, Hou H, Zhu Y, Salemi J, Ruscin A, Shytle RD, Tan J (2010). Fish oil enhances anti-amyloidogenic properties of green tea EGCG in Tg 2576 mice. Neurosci Lett. 471: 134-8.
12. Zamora-Ros R, Forouhi NG, Sharp SJ, Gonzalez CA, Buijsse B, Guevara M, Van Der Schouw YT, Amiano P, Boeing H, Bredsdorff L, et al. (2013). Dietary intakes of individual flavanols and flavonols are inversely associated with incident type 2 diabetes in European populations. J Nutr. 144: 335-343.
13. Chakrawarti L, Agrawal R, Dang S, Gupta S, Gabrani R (2016). Therapeutic effects of EGCG: a patent review. Expert Opin Ther Pat. 26: 907-16.

Images:

Spring is here! Time for a fresh start. We’ve left the cold weather and winter behind and ushered in the season of sunshine, chirping birds and burgeoning nature. Sounds idyllic? Not so much when we are beset by illnesses or allergies. But armed with the right nutrients, you can confidently relax and enjoy one of the most beautiful times of the year.

This spring, give yourself a chance to start fresh with health. Taking the right vitamins can be an essential part of a healthy lifestyle, which includes proper diet, exercise and sleep habits. But most of all, the right micro-nutrients help your body get on its feet. They provide you with nutrients, help with regeneration, promote detoxification, and reach out to the body.

The most important nutritional supplements for spring:

In spring, it is important to take vitamins that once keep healthy, wake up the body from “hibernation” and allow participation in outdoor activities. They can protect against viruses that appear in the warmer months, help with allergies and maintain healthy skin and vision.

Now we don’t want to keep you in suspense any longer. Here are the most important supplements for the best possible start into spring.

Vitamin A

Vitamin A has powerful antioxidant properties that support important immune system and organ functions. It also keeps skin healthy after sun damage by promoting repair and growth. It is especially important as our skin is again exposed to stronger rays after long periods of sunless exposure.

Vitamin B

It is recommended to take a B-complex supplement because B vitamins perform a wide range of bodily functions. They are important for prevention, maintaining energy levels and dealing with stress, among other things.

Vitamin B1 (thiamine), B2 (riboflavin) and B3 (niacin) keep the nervous system healthy, release energy from food and provide healthy skin and vision. These vitamins are crucial in spring because they protect the body from sun damage while providing the energy needed for physical activity.

Vitamins B6 and B12 support red blood cell production and ensure proper brain and nervous system function. Incidentally, these vitamins are easily lost through increased sweating in warmer weather. Yet another reason to make sure your intake is adequate.

Vitamin C

Vitamin C is a potent source of antioxidants and plays an important role in immune system support and function. The immunological benefits of vitamin C have been shown in studies to shorten the duration of seasonal health problems and that vitamin C can promote respiratory function, sinus health and skin health.

Vitamin C helps the body cope with the heat by protecting skin and blood cell health. Vitamin C is also a natural antioxidant, so taking it as a dietary supplement can prevent cell damage. It also increases collagen production, which protects the skin from sun damage. Vitamin C is also a natural antihistamine and is therefore especially important for hay fever sufferers.

Vitamin D

We know from experience, a bath in the spring sun has a positive effect on mood. Conversely, numerous studies have confirmed that there is a clear link between depressed mood and lack of light. In addition to a good mood, now is also the time to use the sun again to fill up on vitamin D, because our vitamin D stores are empty due to the long season with little light. Moderate sunbathing, exposing hands, face and parts of arms and legs to the sun for 15 to 20 minutes, is sufficient.

The basic prerequisites for this are sufficiently high UVB radiation, which is only prevalent over the midday period, and not using sunscreen. The body uses the sun’s UVB radiation to form its own vitamin D from a modified cholesterol compound in the skin. Another important argument: a good supply of vitamin D supports our immune system in the still sometimes cold transitional period.

Vitamin E

Dietary supplements with vitamin E have several benefits. They help improve physical endurance by increasing energy levels, and reduce muscle damage from exercise. Since vitamin E is an antioxidant, it can also help delay cell-damaging processes, such as sun damage.

Zinc

Zinc is a mineral and essential micronutrient that provides a wide range of health benefits and functions throughout the body and is excellent for promoting immune system health. The growing popularity of zinc in the fight against seasonal ailments is supported by scientific research. They show that zinc can play a role in supporting respiratory function, muscle comfort and sinus health. Important, then, for managing the discomfort of hay fever.

Selenium

Selenium is a mineral and belongs to the essential trace elements. The human body cannot produce it itself, instead it must be supplied through food or dietary supplements. In the body, selenium fulfills numerous functions. Among other things, it protects us from free radicals and thus from diseases and aging processes. It also influences our immune system, the health of skin, hair and nails and is involved in the production of the thyroid hormone.

Omega-3

It has been known for a long time that fat is not fundamentally bad. Rather, the quality and composition of the fat are decisive. Omega-3 fatty acids are among the “good” fats and support important bodily functions. For example, they make a significant contribution to maintaining normal heart functions. But the range within which omega-3 fatty acids can influence essential functions of our body is much broader.

The omega-3 fatty acids EPA and DHA are among the essential fatty acids and cannot be produced by the body itself. EPA and DHA are found mainly in fatty cold-water fish such as herring, mackerel or sardines and contribute to normal brain and heart function and support the maintenance of normal vision (according to EFSA, the European Food Safety Authority).

Turmeric

An exotic has crept into our list of top active ingredients for spring: Turmeric. The active ingredient in turmeric, called curcumin, has been used in traditional Ayurvedic medicine for many thousands of years and has a wide range of health applications. Of particular interest here is research that has shown curcumin to support the immune system and provide strong seasonal protection.

Studies have shown that curcumin plays a role in supporting respiratory and nasal health in people who struggle with seasonal health issues, while also strengthening the immune system.

Conclusion:

To strengthen your immune system, you should pay attention to a sufficient intake of important nutrients and vitamins. The intake through the daily food is possible through a healthy and balanced diet. But especially in the winter months or in the time thereafter, the immune system needs particularly energetic support. Then it can be supported with an additional intake through high-quality food supplements.

In this way we can fill gaps in the diet and prevent deficiency symptoms or other health problems. And enjoy spring to the fullest.

 

Sources:

Inadequacy of Immune Health Nutrients: Intakes in US Adults, the 2005–2016 NHANES

Refocusing vitamin A supplementation programmes to reach the most vulnerable; Erin McLean1, Rolf Klemm2,3, Hamsa Subramaniam4, Alison Greig5

On the effect of vitamin C intake on human health: How to (mis)interprete the clinical evidence; Jens Lykkesfeldt.

Vitamin A: its many roles—from vision and synaptic plasticity to infant mortality; John E. Dowling.

Immunologic Effects of Vitamin D on Human Health and Disease; by Nipith Charoenngam 1,2 and Michael F. Holick 1

Pictures:

Photo by Andrey Zvyagintsev on Unsplash

Pic by Siberian Art/Shutterstock, Nummer: 1027919113

Most already know the beneficial properties of green tea . Either as a dietary supplement or as a classic hot or cold drink with a history spanning thousands of years across multiple cultures. But what do you really know about the rest of the green tea family? Especially about its famous relatives Matcha and Sencha?

To see the difference, we must first examine what they have in common.

Matcha and Sencha both come from the same plant called “Camellia Sinensis” and are both green teas. And they have something else in common, because both are non-fermented teas. As we already know, green tea was “born” in China, but its varieties – Matcha and Sencha – originated in Japan and evolved into traditional beverages.

The use of ceremonial tea has been a large part of Japanese culture since ancient times, and both types of tea play a large role in Japanese tradition. Since fermentation often lowers the nutritional value of the tea, unfermented teas like sencha and matcha have very high nutritional value.

What is Sencha?

The name Sencha comes from the Japanese word “Senta”, which means “roasted tea”.

Sencha tea is grown in the sun, which adds to many of its nutritional properties. It’s high in polyphenols , including catechins , which may help prevent heart disease and act as antioxidants . Sencha not only has a special nutritional content that Matcha does not have, but it is also prepared differently.

Sencha is made by soaking whole tea leaves in water and then removing them before drinking. It’s also known to have a refreshing, slightly pungent aftertaste.

Sencha tea is the most commonly consumed green tea in Japan. It’s so popular that you’ll find it in most restaurants around the country. This tea is only made from the youngest leaves of the tea plant.
The leaves of Sencha tea are picked and then steamed to prevent oxidation. After the leaves are steamed, they are rolled into various shapes by hand.

Sencha tea is praised for its taste balance of acidity and sweetness and is characterized by a slightly spicy taste with a mild note. It has a sweet, grassy aroma and nuances of pine or melon. The highest quality teas offer a more complex flavor profile that has a contrasting yet balanced taste.

There are two main types of Sencha green teas, which are classified based on the steaming methods: Asamushi and Fukamushi .

• Asamushi tea is considered the traditional variety and is made by steaming for 30 to 60 seconds. When prepared, it has a light yellow color and a strong, sweet taste.
• Fukmushi tea is a relatively new variety and its leaves take longer to steam. This creates a Sencha tea that is darker and more cloudy compared to traditional Asamushis. Fukamushi sencha is also presented in a stronger flavor that tends to be more earthy.

Some varieties of Sencha tea that are important to mention:

Shincha – also known as Ichiban-cha or New Tea, is a Sencha tea that is harvested in spring. It tends to have a sweeter, milder, and sometimes richer flavor filled with umami (pleasant taste) than other types of sencha. It has a light, golden-green color, which means that this type of tea has a delicate taste and aroma.

The winter in the tea regions of Japan is mild, but the tea plants stop growing during the winter. In April, when the first pale green leaves begin to bloom, they are harvested to produce a more “synthetic” variety.

Sencha powder tea – you shouldn’t confuse it with matcha tea.
Although the powdered varieties of matcha and sencha may appear similar, the main difference is in their color and taste. Matcha powder retains its bright green color and is a sweeter tea than Sencha, which has a more bitter taste and a dark green or brown color. Like loose sencha, the powder has an astringent and somewhat grassy taste. It’s perfect for cooking and baking: cakes, cookies, ice cream, lattes and more!

Conclusions about Sencha tea:

• is easy to prepare.
• has both a refreshingly mild taste (Shincha) and a rather bitter one (Sencha powder).
• has a high nutritional value.
• it has antioxidant properties (but less so than matcha).

What is matcha?

The word matcha means “powdered tea”.

Matcha tea has enjoyed increasing popularity around the world in recent years and is often referred to as a mood-enhancing food. Previous research has shown that three ingredients found in matcha tea, L-theanine, epigallocatechin gallate (EGCG) and caffeine, can affect mood and cognitive performance.

In contrast to Sencha tea, Matcha is grown in the shade and is therefore nutritionally different from Sencha. He is known for his ability to energize and soothe at the same time. This is due to the caffeine and L-theanine.

Obviously, the caffeine gives a lot of energy, while L-theanine is an amino acid that has a calming effect without causing drowsiness. The end result: Matcha wakes you up without making you nervous – a perfect combination.

How is matcha prepared?

With Matcha, the tea leaves are ground and mixed with water. In this way, you are actually consuming the entire tea leaf.

Japanese tea ceremony for the home

Green tea, in any of its forms, is one of the best (if not the best) teas we can make for ourselves. Matcha green tea also offers numerous advantages. As some studies show, it has an effect on free radicals in the body, which means that it can improve our general well-being.

He could increase psychophysical energy. They also help you to maintain a stable body weight and pH balance and detoxify the organism. And best of all – it is an alternative to coffee without the uncomfortable feeling of nervousness.

What is the difference between “normal” green tea and matcha tea?

Matcha is a type of green tea that originally came from Japan and is available from us in the form of a ground powder made from green tea leaves. Matcha powder is considered to be one of the healthiest green teas on the market. It provides vitamins, minerals, antioxidants and amino acids. Our body absorbs this when the whole tea leaf is consumed instead of simply pouring the leaves on and removing them for drinking.

There are two basic types of matcha tea:

• Usucha – made from the leaves of a plant that is younger than 30 years.
• Koicha – made from the leaves of a plant that is more than 30 years old. Koicha is made with less water in the tea ceremony and has a sweeter taste. Koicha is more valuable and expensive than Usuche.

There is only one rule when it comes to preparation and that is not to use boiling water. Usually two items are required for preparation: a matcha bowl and a bamboo whisk.

1. Boil the water to 60 ° C – 80 ° C (it is important that the water is hot but not boiling).
2. Put 1 – 2 grams of powder in a matcha bowl.
3. Stir the tea until a firm foam forms. Keep in mind that a firmer foam will enhance the end result and enhance the overall flavor. If you don’t have a bamboo whisk, you can always use a classic whisk.

Conclusions about matcha tea:

• It has a sweeter taste (koicha).
• It has antioxidant properties.
• Matcha helps us stay focused and energetic without feeling nervous.
• It has a calming effect without causing drowsiness.
• It can act as an immunity booster.

Sencha or Matcha – who wins?

If you didn’t know the difference between Sencha and Matcha, or didn’t even know that there were both, now is a good time to try both! But before you are spoiled for choice which one to try first, here are a few facts to compare these two wonderful drinks.

• Antioxidant Properties: Matcha tea contains more antioxidants than sencha.
• Caffeine content: Matcha is the winner here. Due to its growing methods, matcha retains more of its caffeine content as it grows in shady conditions. So if you want to reduce your caffeine consumption, Sencha would be a better choice.
• Weight Loss: Since studies on the weight loss properties of green tea have produced mixed results, we cannot give a definitive answer here. Rather, all we can say is that if you want to lose weight with the help of green tea, matcha would be the more logical choice as the leaves are consumed entirely instead of soaking and removing them. This means you are getting more antioxidants and compounds that could help you lose weight. But that’s just our guess based on the ingredients
• Nutritional Values: Both types of green tea offer some health benefits, but the nutritional value varies between teas. Sencha tea contains a larger amount of vitamin C and vitamin E compared to matcha . However, matcha tea provides more vitamin B6 and beta-carotene.

One thing is certain: green tea remains one of the most popular drinks in the world. And if you haven’t already, we recommend trying green tea in any of its forms. But remember: if you are looking for a light and refreshing drink, reach for Sencha. Incidentally, it is also perfect for a cup of iced tea.

And when you need some energy, matcha is a great option. Both sencha and matcha have some amazing benefits that you shouldn’t miss out on. But in the end it is entirely up to you which one you prefer.

“Medicus curat, natura sanat.” – The doctor helps, nature heals. (Latin proverb)

 

Credit:

Image by dungthuyvunguyen from Pixabay 

Image by pictavio from Pixabay 

Why is your supplement not working? While many people benefit greatly from taking capsules, powders, or drops, sometimes others get no results at all. They take medication for weeks and months and see no improvement in their condition. There can be many reasons for this. Because in order for the dietary supplements to be optimally absorbed by the body, a number of factors must be taken into account. Which are they? We’ll give you 7 reasons why your dietary supplement just didn’t work and how you can change that.

Reason # 1: You are not eating a healthy diet!

Hand on heart! How fast can a capsule with natural ingredients work if the foundation is not good? Although the body has been neglected for years, it is now said that dietary supplements are a quick way to look good and maintain stable health . In many cases it doesn’t work.

Please note: The sooner you follow a good, balanced and high-fiber diet (ideally in organic quality), the better the basis from which food supplements can be used. If you want the best results, you need to eat really well. Drink enough to balance the body’s water balance. Fast or do individual juice days to detoxify the body. Have you also thought of an intestinal rehabilitation? Many of the active ingredients are converted in the intestine, which can only fulfill its function when it is well.

Conclusion: lay the foundation stone with good nutrition, sufficient fluids and a healthy bowel!

Reason No. 2: You are taking the nutritional supplement incorrectly and irregularly!

It all depends on the dosage! Many fans of dietary supplements want to do something good for themselves and order the products online or in pharmacies. At home they study the recommendation for intake and after the initial euphoria, the dietary supplements are a little forgotten. But especially with these applies: Stay tuned!

Many people take insufficient doses of vitamin D supplements. While some people can manage to increase their vitamin D levels just by sunbathing, many others need vitamin D supplements. And when this is the case, higher doses are usually required than the dosage recommended on the package.

Our tip: have the values checked for you by your trusted doctor. On the basis of these results, he can determine the optimal supplementation – in this case with vitamin D – for you and thus bring your values safely into a healthy range.

Speaking of vitamin D: The tigosol vitamin D pastilles are ideal in their form as soft gums, as they are absorbed through the oral mucosa faster than capsules. And especially in winter, the “sun vitamin” is important for a normally functioning immune system.

Of course, you also have to be careful, because overdosing with certain nutrients and herbs is always possible. Some nutrients are relatively safe even at higher doses, including magnesium, chromium, vitamin C, and vitamin B12. In principle, however, it also makes sense here to discuss the intake with a doctor before taking high doses of a nutrient or herbal remedy.

Conclusion: Note the indicated dosage. Ideally, get a medical report!

 

Reason # 3: Regular Consumption Makes a Big Difference!

Nutrients such as vitamins or phytochemicals must be taken in the recommended dose over a certain period of time in order to have any chance of an effect. Once these are forgotten or consumed in insufficient quantities, it can take some time before a satisfactory change in well-being occurs.

The truth is, for some people it may not be a big deal to skip a dose of a supplement every now and then. For others, it can stop the process that has started and make a difference in their progress. Don’t risk anything! Better to play it safe and take the supplements as recommended.

Bottom line: don’t forget to take them regularly! Stay tuned!

Reason # 4: You are not taking the supplements correctl

Did you know that many supplements work best on an empty stomach? This is because the active ingredients can be processed better if they are consumed individually and not mixed with a meal. Other substances, on the other hand, should be taken explicitly with meals. So it’s important to figure out how you can help yourself so that the supportive supplements can get where they can do the most.

Conclusion: With every dietary supplement, pay attention to whether it has to be taken before or after a meal!

Reason # 5: You haven’t taken the supplement long enough.

In our hectic world, things should and often have to be quick. But when it comes to physical processes, it just takes time to see results. Some people have unrealistic expectations because it is often suggested that positive changes in their symptoms should be felt within a short period of time. Of course, one or the other can quickly feel better after taking supplements. It should usually take a few weeks for symptomatic improvement.

What about when you take nutritional supplements to address a nutritional deficiency? Even in this situation, it may take some time before you notice any improvement in your symptoms. One reason some people have unrealistic expectations is because we derive those expectations from other people’s outcomes. You might see someone taking the same supplement and noticing an improvement almost immediately. You have been waiting for a positive change for a few weeks.

It is entirely possible that dietary supplements may not be effective in individual cases. But we must not forget that every body reacts individually and every biochemically different.

Conclusion: be patient! Nutrients need a certain amount of time to work.

Reason # 6: The dietary supplement interacts with other nutrients or drugs.

Some medications can interact with the supplements you are taking, and sometimes there is an interaction. The result: the dietary supplement cannot be used optimally and your efforts are unsuccessful.

Important to know: Dietary supplements can also influence your medication intake. If you take medication regularly, you should consult your doctor before taking food supplements.

Here you will find an overview of possible interactions between nutrients and drugs: Overview of possible interactions between drugs and nutrients.pdf

Reason # 7: You are taking counterfeit supplements!

The best is just good enough for you! So our advice: When buying your dietary supplements, make sure that the retailer is trustworthy. Large sales platforms like Amazon and Ebay certainly offer high quality products. But it is better to look twice because fraudulent labeling and substandard goods can always happen. And poor quality nutrients can cause you to have no effect.

So make sure you are buying from a retailer that is transparent and trustworthy. Compare reviews and choose only the best possible quality for yourself.

Conclusion: Be on the safe side: only buy the best quality!

If you are looking for the best in green tea. The Tigovit capsules contain green tea extracts of the highest quality with a particularly high proportion of natural EGCG (epigallocatechin-3-gallate), which is otherwise only found in the young leaves of green tea.

The green tea extract used comes from controlled organic cultivation and is obtained without the use of pesticides or genetic engineering.

More:

The Washington Post – Best time to take nutritional supplements

News in Health- Should you take dietary supplements?

Health Harvard – Do you need a daily supplement?

 

Photo by Lightspring Stockillustrations-Nummer: 1525473638

When we think of tea, someone connects it with Japan, someone with England, someone with China, and some of us with cold or even warm weather. You can drink this wonderful, flavored drink all year round. The reason does not even matter but just enjoying a cup of tea.

“If you are cold, tea will keep you warm. If you are hot, tea will cool you down. If you are depressed, tea will cheer you up. If you are excited, tea will calm you down.” – William Gladstone (British statesman and Liberal politician)

Where does tea come from?

The origin of tea is shrouded in myths and legends. From Chinese emperors to Portuguese princesses, the history of tea is as rich as its taste. It is believed that green tea is originated 5,000 years ago in China. At that time, the advanced civilization was ruled by an emperor named Shen Nung. He demanded the drinking water to be boiled for health reasons.

The legend of Chinese Emperor’s journey

One windy day, when the Emperor stopped with his entourage to rest and refresh himself, a couple of dry leaves from a nearby bush fell into his cup of boiled water. The water turned dark brown. The Emperor did not want to try it immediately, but first, he gave it to some of his soldiers to try and waited for the result. He was fascinated by the strong smell and finally tried the new drink himself. The Chinese Emperor was delighted with the aroma, and soon he felt the refreshment, which he liked. And so, legend has it, the first cup of tea was drunk.

The magic of green tea and its preparation

Green tea was initially prepared in a completely different way than it is today. The tea leaves were steamed, kneaded in the oven, made into small brick shapes, and dried. Those “bricks” made of tea, were later cooked together with rice, ginger, salt, orange peel, spices, milk, and sometimes onions. Such a way of making tea exists even today in Mongolia and Tibet.

Tea was brought from China by Japanese monks in the early Middle Ages to Japan. It immediately became a favorite drink among priests and aristocrats. The preparation of tea was characteristically from the era of the Chinese Sung dynasty. Then, by grinding tea leaves in small stone mills, the tea powder was poured over hot water and mixed with a small bamboo whisk. Based on this ritual, the Japanese later made their special ritual of drinking and making tea. Since then, green tea has experienced great popularity in Japan and has become a semi-religious social tradition.

In Japan, even today, there are schools where children learn about techniques of preparing and serving green tea. Centuries later, the use of this plant spread and was globally popularized. So, the Turks like to drink black tea, as do the Indians, with the difference that they usually drink it with milk or various aromatic spices.

If history is the teacher of life, it is clearly showing us that tea is a special and beneficial kind of beverage. Tea was adored by emperors, drunk by nobles, but by ordinary people too. Battles were fought for this miraculous drink. And finally, nowadays, different tea blends and flavors are available for us to choose from. We just need to decide which one suits our taste best…

Few rules how to drink green tea to get the best of it:

• Don’t add green tea directly into the boiling water – it distroys its beneficial catechins
• Don’t do decaf – because the decaffeination hurts more of the nutrients found in green tea
• Add lemon into your tea – it aids in the absorption in some of its nutritients
• Don’t cheap out! Go for the good premium stuff! – it contains more of the nutritients

What is the best time to drink green tea?

When it comes to drinking green tea some parts of the day are more optimal than others.

Drink green tea between your meals: A cup of green tea between meals will go down nicely. Drinking two hours or so before or after a meal will help to maximise the nutrient intake and iron absorption of your diet.

Drink green tea pre-workout: As we already know, green tea could speed up our metabolism. It can also give you an energy boost because of its caffeine content. All these add up to a great drink to try just before exercising.

And you should never drink green tea that has been left out overnight. This can promote bacteria and mould growth, which can cause serious health problems. The tea will also start to lose its flavour.

Green tea fun facts:

Did you know that the popularity of green tea starts with a really bad hangover? Yes, believe it or not, but it was centuries ago, when a shogun of Japan named Sanetamo (1192 – 1219 CE) was suffering from a hangover so terrible that everyone around him thought that he was about to die, until a monk named Myoan Eisai made him some tea and saved him. After that, Sanetamo became a tea aficionado and he started spreading the green tea across Japan.

So, if you still don’t have a bag of green tea somewhere in your kitchen, then after this story, you should try to get some! And, for those of you who are not enthusiastic about its taste but still want the ‘goodies’ it provides, there is another option- the green tea extract supplements.

„As we wash with water on the outside, so we wash with tea on the inside.“ – old Chinese saying

 

Photos by Shutterstock-1770462452, JodieWangss

Pic by Shutterstock-265400270, grafvision

An old Chinese saying is “Famous mountains produce famous tea”. The region of the Yellow Mountains in the remote and untouched province of Anhui in China is famous for the cultivation of the highest quality green tea and provides the plant from which the extract for the tigovit capsules is extracted.

China’s best harvest of green tea for tigovit and tigosol

Every year, Tanja Hohenester, founder of tigovit, visits the tea plantation in China from which the extract for her green tea products originates. “I am very happy to be able to see for myself how naturally the green tea plants for tigovit are grown and how carefully the plants are picked by hand.

The people who work there see it as their mission to cultivate green tea in the most natural quality, without chemicals, without genetic engineering and without any harmful substances. Such purity in organic quality is rare and I am proud to be able to secure this harvest for the tigovit capsules every year”.

Organic green tea: quality without pesticides or genetic engineering

For over 20 years, green tea has been grown on this certified organic tea plantation in the province of Anhui. This guarantees the purity of the soil, which has not been exposed to pollutants and pesticides for several decades, and on which the plants can grow without exhaust fumes or pollution.

The cultivation area is located not far from the famous Yellow Mountains, a beautiful mountain region in China. Due to the excellent climatic and environmental conditions, green tea plants from this mountainous region are attributed more catechin polyphenols than those from other growing areas.

About 5 hours away from Shanghai, high up in the mountains, lies the growing region for the pure EGCG from tigovit, which grows on one of the few certified organic green tea plantations worldwide. China’s Yellow Mountains are famous for their breathtaking beauty and were declared a World Heritage Site by UNESCO in 1990. Due to the excellent growing conditions in the high mountain climate, green tea plants from this mountain region are attributed more catechin polyphenols than from other growing areas in China.

Anhui’s outstanding growing area provides the basis for the natural purity of tigovit. No pesticides are used on the fields where the green plants grow. Cultivation takes place purely according to biological standards and without the use of genetic engineering. Furthermore, the tea fields are situated high and secluded, so that the plants are not contaminated by exhaust fumes or similar.

Numerous residue analyses, which are performed for tigovit independently by the manufacturer in Germany, confirm the high and pure quality, which tigovit emphasizes as a naturally pure and pollutant-free premium product among the green tea preparations.

The best green tea quality at a glance

• This extract is derived from the young leaves of green tea plants.
• It is organically grown and deliberately cultivated by the tea plantation owner Mister Chang without the use of pesticides.
• Due to this organic farming method, the green tea extracts are naturally pure, free of pesticides and heavy metals.
• Each batch of green tea extracts is tested for 800 different pesticide and heavy metal residues by independent German laboratories before being processed into the tigovit capsules or tigosol lozenges.
• Processing will only take place once the purity of the green tea delivery from China has been confirmed.
• The ingredients from the leaves of the green tea plant Camellia sinensis are particularly gently extracted with pure water. The process leaves no chemical residues whatsoever and is conducted without the use of illegal solvents or chloroform in strict compliance with the FDA food control regulations!

Get the best of what green tea has to offer! Read more:

tigovit green tea capsules

tigovit ensures the highest bioavailability of green tea thanks to the triple formula of EGCG, EsterC & Bioperine. The recommended daily dose of 3 capsules of tigovit contains 480 mg EGCG, the equivalent of approximately 12 cups of green tea. tigovit offers an easy way to take green tea with its valuable ingredients in the highest quality.

tigosol Vitamin D Complex with the Bacillus subtilis

The newly developed tigosol Vitamin D Complex is a triple combination consisting of the bacterium Bacillus subtilis, Vitamin D3 1,000 I.U. and 30 mg of the green tea extract epigallocatechin-3-gallate (EGCG) per pastille. A package lasts for about one month following the recommended intake of one lozenge per day.