EGCG (Epigallocatechin Gallate) in green tea

EGCG is natural and effective – but hard to pronounce!

Green tea leaves are rich in polyphenols, which are natural antioxidants also found in vegetables, fresh fruit, red wine and dark chocolate. When brewing green tea, the polyphenols are infused with hot water and are responsible for green tea’s astringent and bitter taste.

Flavanols are an important green tea polyphenol, with catechins as the predominant form of flavonols. Epigallocatechin Gallate (EGCG) is quantitatively the most important polyphenol, and is considered the main active ingredient in green tea.

Teavigo® green tea extract is purified EGCG (a minimum of 94% on dry basis), and is a powerful and natural source of all the best in green tea.