Evidence supporting the use of: Camellia sinensis
For the health condition: Free Radical Damage

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Synopsis

Source of validity: Scientific
Rating (out of 5): 4

Camellia sinensis, the plant from which green, black, and other teas are derived, is widely recognized for its antioxidant properties. The justification for its use in supporting or mitigating free radical damage is primarily scientific. The leaves of Camellia sinensis are rich in polyphenolic compounds, especially catechins such as epigallocatechin gallate (EGCG), which have been extensively studied for their ability to neutralize free radicals and reduce oxidative stress.

Numerous in vitro and in vivo studies demonstrate that the polyphenols present in tea scavenge reactive oxygen species (ROS), protect cellular components from oxidative damage, and upregulate the body's endogenous antioxidant defenses. Clinical research also suggests that regular consumption of green tea can lower biomarkers of oxidative stress in humans. Reviews and meta-analyses have supported the role of tea polyphenols in reducing oxidative damage, which is implicated in aging and the pathogenesis of various chronic diseases.

However, while evidence for antioxidant effects is robust, translating these findings to direct clinical benefits in terms of disease prevention or treatment is more challenging, as results can be inconsistent and depend on factors such as dose, bioavailability, and individual health status. Nonetheless, the antioxidant properties of Camellia sinensis are well validated by scientific research, meriting a high evidence rating for its use against free radical damage.

More about Camellia sinensis
More about Free Radical Damage

Other ingredients used for Free Radical Damage

7-hydroxymatairesinol (HMR)
Acai berry
Acetyl L-carnitine
alpha-carotene
alpha-glycosyl isoquercitrin
amino acids
anthocyanins
apricot
ascorbyl palmitate
astaxanthin
astragalus
basil
berry flavor
beta-carotene
beta-tocopherol
bilberry
black currant
black garlic
black tea
blackberry
blueberry
broccoli
brussel sprouts
caffeine
camu camu
catalase
catechins
caterpillar mushroom
cauliflower
chokeberry
chrysin
coconut milk
coenzyme Q10 (CoQ10)
coffee fruit
cryptoxanthin
turmeric
delta-tocopherol
epigallocatechin gallate (EGCG)
fish protein
flavonols
fruit blend (proprietary)
ginseng
grape
green tea
greens blend (proprietary)
guarana
hesperetin
hesperidin
HMR lignan
L-carnosine
L-cysteine
L-glutathione
L-glycine
lentinula edodes mycelia
lutein
matcha
melatonin
mixed carotenoids
n-acetyl-cysteine (NAC)
nicotinamide riboside
omega-3 fatty acids
oyster mushroom
phenolic compounds
phospholipids
pine bark
pyrroloquinoline disodium salt
quercetin
raspberry
reishi mushroom
resveratrol
selenium
spirulina
strawberry
ubiquinol
vegetable blend (proprietary)
vitamin C
vitamin E
whey protein
zinc
papaya
bee pollen
lingzhi
ferulic acid
cistanche
ganoderma
royal jelly
polyphenols
fulvic acid
wheat germ
goji berry
Algae
cocoa
1,2-di-galloyl-4,6hexahydroxydiphenoyl-D-glucose
3,3'-dihydroxy-B-carotene-4,4'-dione
3-Isomangostin
5,7-Dimethoxyflavone
7,4-Dimethoxyflavone
Amethoflavone
Ankaflavin
Apigenin
Aronia melanocarpa
Auricularia
Autumn Olive
Antirrhinin
Avocado
Amentoflavone
Acacetin
Allophycocyanin
Alpha-Lipoic Acid
Ascorbigen
Astragaloside
anthocyanidins
Algal protein
Acer Truncatum bunge
anthocyanosides
Argan nut oil
Apocarotenal
Apocynin
Arctiin
Arjunolic acid
Beta-hydroxybutyrate
beta-zeacarotene
Brassica
Bok Choy
Baccosides
BHT (Butylated Hydroxytoluene)
Benfotiamine
Basidiomycota
Betanin
berry
Brazil nut
boysenberry
BHA (butylated hydroxyanisole)
Bioflavonoids
bacoside
Baicalin
Caffeic Acid
Camellia sinensis
Carnosine
Chebulic acid
Cashew
Cichoric acid
Chocolate
Capsorubin
Carnosol
Cupric ascorbate
C-Phycocyanin
Carotene (unspecified)
Chebulinic acid
Crocetin
Canthaxanthin
Crypthecodinium
Capsanthin
Carnosic acid
Dunaliella salina
Dismutase
Delphinidin
Dunaliella
Dehydroascorbic acid
Dumontiaceae
Desoxyrhaponticin
Dragon Fruit
Dibenzo-alpha pyrones
Dihydrolipoic Acid
Diosmetin
epicatechin
Ellagic Acid
Ergothioneine
Emblicanin
Erythorbic acid
Ethylgallate
Eriodictyol
Ecklonia
Fucoidan
Flavin mononucleotide
Fatty acids
Furanosterols
Flavanones
Flavoglycosides
Flavans
Flavonones
Flavones
Ginsenosides
Glucan peptides
Gac
Gamma-Glutamylcysteine
Garcinone C
Garcinone E
Glutathione
Gamma-carotene
Haematococcus pluvialis
Hydroxycinnamic acid
Hydroxytyrosol
Hydroxyphenylethanols
Honeybush
Isoascorbate
Idebenone
Isovitexin
Jaboticaba
Kaempferol
Kucha Tea
Lycium
Lipids
Leucodelphinidin
Methylselenocysteine
Mangiferin
Mineral ascorbate
Myricitrin
Macadamia
Malvidin
Mangostanol
Mangostene xanthone
Mate
Methoxylated flavones
Neoandrographolides
Neoxanthin
N-Caffeoyldopamine
Oligomeric proanthocyanidins
Phycocyanin
Pyrroloquinoline Quinone
Propyl Gallate
Phytofluene
Phytoplankton
Plankton
Polyporous mushroom
Procyanidol
Procyanidin
Pentacyclic triterpenoids
Phosphate ascorbate
Proanthocyanidins
Phytoene
Pleurotus eryngii
Phthalides
Pentose phosphate
Punicalagins
Pecan
Punicosides
Pycnogenol
Polymethoxylated flavones
Rhammetin
Ribose-l-cysteine
Rosmarinic Acid
Rooibos
Robusta Coffee
Squalene
Salidroside
Schisandrins
Silychristin
Scopoletin
Sesamolin
Shilajit
Trigalloyl glucose
Tyrosol
Taxifolin
Tangeretin
Tiliroside
Theaflavin
Tremella
Uncaria
Vestitol
Vanillin
Withanolides
White Tea
walnut
Xanthophyll
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Products containing Camellia sinensis

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