Posted by psychobot5000 on October 11, 2006, at 16:51:06
In reply to Re: other tea chemicals and claims » psychobot5000, posted by Meri-Tuuli on October 11, 2006, at 16:10:47
> COMT inhibition is a very good thing - I think Linkadge went through a stage of experimenting with various natural COMT inhibitors but I'm not sure what the upshot of his experimentation was. So you seem to think that tea (or a chemical within tea) is a natural COMT inhibitor?
I got part of my information from Lingadge's posts--he'd probably know much better about the COMT inhibition thing than I do. But I have read that EGCG (and probably other tea chemicals) is a COMT inhibitor.
Concerning which tea has the most chemicals, some essays I've read say that green (and moreso, white) teas generally have more of the healthful chemicals(catechins, polyphenols, flavonoids), os well as less caffeine. But I know I've drank some fine black teas that have a lot of -something- in them, something anxiolytic and different from coffee. Green tea, being less fermented (the more the tea is processed, the more the chemicals break down), is supposed to have more EGCG. White, being the last fermented type of green, is supposed to have a little more than other greens.
It also matters how you brew the stuff. Since I like my (green) tea brewed with water well below boiling, and steeped for only about a minute, I get less of the benficial chemicals than people who drink stronger brews.
Best,
Psychbot
poster:psychobot5000
thread:692962
URL: http://www.dr-bob.org/babble/alter/20060817/msgs/693895.html