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Researchers from Penn State have identified an ingredient in green tea known as epigallocatechin-3-gallate (EGCG) that destroys oral cancer cells while leaving healthy cells untouched, according to a new report in the journal Molecular Nutrition and Food Research.
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TORONTO, Jan. 28, 2014 /PRNewswire-iReach/ -- Viteava Pharmaceuticals Inc.
According to Penn State food scientists, green tea and starchy food could help to lower blood sugar spikes.
Researchers have found that green tea can help decrease the rate of some digestive system cancers, particularly those illnesses related to the cancers of the esophagus/stomach and colorectum.
More and more often, green tea is becoming a popular beverage option for its many different kinds of health benefits. In particular, researchers recently discovered that green tea helps improve brain cell production to boost memory.
A compound found in green tea could be a weapon in treatments for tackling cancer.
- A morbid dread of being buried alive. Also spelled 'taphiphobia'.