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EGCGEGCG is green tea's main ingredient that fights free radicals. It extends its strongly protective umbrella over the fatty acids and lipids in the brain. These fatty acids and lipids are particularly susceptible to the effects of free radical perodixation, a process like that of the cooking oil in your kitchen turning rancid. Peroxidation is believed to be responsible for much of the aging of the brain. By keeping these parts of the brain "fresh", this substance helps to keep us young, alert, and able. Researchers at the National Cancer Center Research Institute in Tokyo, Japan, found that it inhibited tumor promotion in both the skin and gastrointestinal tract of mice. The conclusion? Egcg in
green tea
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