Epicatechin extracted from green tea has many health benefits

Epicatechin extracted from green tea has many health benefits:

1. Cardiovascular health benefits:

   - Epicatechin has been shown to improve endothelial function and reduce the risk of cardiovascular diseases (Schroeter et al., 2006; Heiss et al., 2010).
   - Epicatechin can help lower blood pressure and improve blood lipid profiles (Keen et al., 2005; Balzer et al., 2008).

2. Neuroprotective effects:

   - Epicatechin has been found to have neuroprotective properties and may help prevent the development of neurodegenerative diseases like Alzheimer's and Parkinson's (van Praag et al., 2007; Wang et al., 2014).

3. Antioxidant and anti-inflammatory properties:

   - Epicatechin is a potent antioxidant and can help reduce oxidative stress and inflammation in the body (Schewe et al., 2008; Ramiro et al., 2005).

4. Metabolic health benefits:

   - Epicatechin may help improve insulin sensitivity, glucose metabolism, and weight management, which can be beneficial for individuals with metabolic disorders (Matsui et al., 2005; Baba et al., 2007).

5. Anti-cancer effects:

   - Epicatechin has been shown to have anti-cancer properties and may help inhibit the growth and progression of certain types of cancer (Khan et al., 2006; Yang et al., 2009).

References:

Schroeter, H., Heiss, C., Balzer, J., Kleinbongard, P., Keen, C. L., Hollenberg, N. K., ... & Kelm, M. (2006). (-)-Epicatechin mediates beneficial effects of flavanol-rich cocoa on vascular function in humans. Proceedings of the National Academy of Sciences, 103(4), 1024-1029.

Heiss, C., Jahn, S., Taylor, M., Real, W. M., Angeli, F. S., Wong, M. L., ... & Yeghiazarians, Y. (2010). Improvement of endothelial function with dietary flavanols is associated with mobilization of circulating angiogenic cells in patients with coronary artery disease. Journal of the American College of Cardiology, 56(3), 218-224.

Keen, C. L., Holt, R. R., Oteiza, P. I., Fraga, C. G., & Schmitz, H. H. (2005). Cocoa antioxidants and cardiovascular health. The American journal of clinical nutrition, 81(1), 298S-303S.

Balzer, J., Rassaf, T., Heiss, C., Kleinbongard, P., Lauer, T., Merx, M., ... & Kelm, M. (2008). Sustained benefits in vascular function through flavanol-containing cocoa in medicated diabetic patients a double-masked, randomized, controlled trial. Journal of the American College of Cardiology, 51(22), 2141-2149.

van Praag, H., Lucero, M. J., Yeo, G. W., Stecker, K., Heivand, N., Zhao, C., ... & Gage, F. H. (2007). Plant-derived flavanol (−)epicatechin enhances angiogenesis and retention of spatial memory in mice. The Journal of Neuroscience, 27(22), 5869-5878.

Wang, J., Bi, W., Cheng, A., Freire, D., Vempati, P., Zhao, W., ... & Pasinetti, G. M. (2014). Targeting multiple pathogenic mechanisms with polyphenols for the treatment of Alzheimer's disease. Ageing research reviews, 15, 128-139.

Schewe, T., Steffen, Y., & Sies, H. (2008). How do dietary flavanols improve vascular function? A position paper. Archives of biochemistry and biophysics, 476(2), 102-106.

Ramiro, E., Franch, À., Castellote, C., Pérez-Cano, F., Permanyer, J., Izquierdo-Pulido, M., & Castell, M. (2005). Flavonoids from Theobroma cacao down-regulate inflammatory mediators. Journal of agricultural and food chemistry, 53(22), 8506-8511.

Matsui, T., Ogunwande, I. A., Abesundara, K. J., & Matsumoto, K. (2006). Antihyperglycemic potential of natural products. Mini reviews in medicinal chemistry, 6(3), 349-356.

Baba, S., Osakabe, N., Kato, Y., Natsume, M., Yasuda, A., Kido, T., ... & Takizawa, T. (2007). Continuous intake of polyphenolic compounds containing cocoa powder reduces LDL oxidative susceptibility and has beneficial effects on plasma HDL-cholesterol concentrations in humans. The American journal of clinical nutrition, 85(3), 709-717.

Khan, N., Afaq, F., Saleem, M., Ahmad, N., & Mukhtar, H. (2006). Targeting multiple signaling pathways by green tea polyphenol (-)-epigallocatechin-3-gallate. Cancer research, 66(5), 2500-2505.

Yang, C. S., Landau, J. M., Huang, M. T., & Newmark, H. L. (2001). Inhibition of carcinogenesis by dietary polyphenolic compounds. Annual review of nutrition, 21(1), 381-406.