Phenolic compounds are the main active chemicals of green tea, comprising epigallo-catechin-3- gallate (EGCG), epicatechin-3-gallate (ECG), epigallocatechin (EGC), and epicatechin (EC), by reduction of IL-1, INF, TNF-, and iNOS, carry out an antioxidant, and anti-inflammatory activities (Chatterjee et al., 2012)
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It keeps glucose metabolism in check