The Efficacy of Camellia Sinesis on Thermogenic Activity

The Efficacy of Camellia sinesis on Thermogenic Activity

Camellia sinensis, commonly known as green tea, has been used in medicine and social culture for thousands of years. Only recently it has gained scientific validity in its active principles in the treatment of a variety of ailments such as a cancer chemopreventive, a protective of cardiovascular disease, and its antioxidant, anticarcinogenic, anti-inflammatory, thermogenic and antimicrobial activities.1 All teas (green, black, and oolong) are derived from the same plant, Camellia sinensis. The difference is in how the plucked leaves are prepared. Green tea, unlike black and oolong tea, is not fermented, so the active constituents remain unaltered in the herb.2

The Chinese emperor Shen Nung first discovered tea around 2750 BC, when he found that steeping the leaves of certain plants in hot water not only tasted good, but also had health benefits. Tea was popular in China first as a medicine, and second as a satisfying drink. While its popularity soared in China and the eastern countries in that region, it took almost 4,000 years for it to reach western culture. The Dutch