Tea, the most widely consumed beverage in the world other than water, has been associated with many health benefits including lower rates of heart disease. The beneficial effect on lipids and lipoproteins (“bad” cholesterol) is one of the proposed mechanisms by which tea may protect from cardiovascular disease.

Since tea drinking began 4,000 years ago, three major forms of tea, green, oolong and black, emerged, all originating from the same tea leaf, camellia senesis. Green tea is a rich source of polyphenols known as flavonoids. The predominant flavonoids in green tea are catechins. Fermented green tea, also known as black tea, offers a powerful polymerized catechin known as theaflavins. Teaflavin® is a combination of catechins from green tea and theaflavins from black tea. Teaflavin® is the first product to blend the best of both green and black teas. For information on tea, go to Tea: The Source of Teaflavin®.

Until recently the benefits of fermented green tea, or black tea, went relatively undiscovered. A human clinical study, Cholesterol-Lowering Effect of a Theaflavin-Enriched Green Tea Extract, conducted in 2001 on a population of 240, revealed a biologically plausible conclusion that theaflavins lower cholesterol in humans.

Teaflavin® is encouraged as an alternative method, free of side effects, for lowering LDL or the “bad cholesterol” in people with mildly to moderately high cholesterol. For more information on the significance of Teaflavin® in the treatment of cholesterol reduction, click on the link below:

• Teaflavin® & Cholesterol
  • Besides the cholesterol lowering effect, Teaflavin® is patented for many other health applications including, but not limited to health prevention, maintenance and treatment.

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