Quite a number of scientific studies have noted green tea’s ability to bind iron. Researchers have remarked upon green tea’s role in addressing iron overload:
“Green tea (GT) shows many pharmacological effects, particularly antioxidative and iron-chelating capacities. Green tea is a bifunctional natural product that could be relevant for management of iron overload and oxidative stress.” - Hemoglobin. 2006;30(2):311-327.
The ability to bind to iron and inhibit its absorption is one of the most important characteristics of polyphenols to a person with hemochromatosis.
Green Tea (Camellia sinensis) is a well-known herbal remedy possessing a wide array of powerful health benefits. Green tea has been demonstrated to help liver, heart, and brain function, largely based upon its powerful antioxidant capacity.
An important component found in green tea is EGCG (epigallocatechin-3-gallate). EGCG has strong antioxidant properties and is the subject of much research into the medicinal benefits of green tea. It is one of nature’s most powerful sources of polyphenols and one of the most well-studied botanical remedies in the research community.
It matters how much green tea you consume to get all the health benefits.
There is evidence that when it comes to polyphenols and green tea, more is better. A single cup of tea, while enjoyable, does not convey the full health benefits that the research links to green tea. Most people are not willing or able to consume the 5-10 cups of tea a day required to get enough of the helpful polyphenols!
Our green tea formula has been carefully processed in order to highly concentrate the most important beneficial constituents. Each 600 mg capsule of Hemochromatosis Help’s Green Tea contains 80% polyphenols, 60% catechins, and 30% EGCG—the equivalent of 10 cups of green tea!
This formula does maintain some of the original caffeine found in brewed green tea (36-45 mg per capsule, as compared to 95-200 mg of caffeine found in a cup of coffee). The naturally occurring caffeine found in green tea is believed to act synergistically with the polyphenols, enhancing their effects.
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