[Latin Name] Camellia sinensis

[Plant Source] China

[Specifications]

Total tea polyphenols 40%-98%

Total catechins 20%-90%

EGCG 8%-60%

[Appearance] Yellow brown powder

[Plant Part Used] Green tea leaf

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside.

[What is green tea extract]

Green tea is the second largest beverage demanded by consumers worldwide. Used in China and India for its medicinal effects. There are several compounds extracted from green tea including catechins which contain an enormous amount of hydroxyphenols that are easily oxidized, congregated and contracted, which explains its good anti-oxidation effect. Its anti-oxidation effect is 25-100 times as strong as those of vitamin C and E.

It is widely used in medicines, agriculture, and chemical and food industries. This extract prevents cardio-vascular disease, lowers the risk of cancer, and decreases blood sugar and blood pressure, as well as viruses. In the food industry, the anti-oxidation agent used for preserving food and cooking oils.

[Function]

1. Green tea extract can reduce blood pressure, blood sugar, blood lipids.

2. Green tea extract has the function of removing radicals and anti-aging.

3. Green tea extract can enhance the immune function and prevention of colds.

4. Green tea extract will anti-radiation,anti-cancer, inhibiting the increasing of cancer cell.

5. Green tea extract used to anti-bacterium, with the function of sterilization and deodorization.

[Application]

1.Applied in cosmetics field, Green tea extract owns the effect of anti-wrinkle and anti-Aging.

2.Applied in food field, Green tea extract is used as natural antioxidant, antistaling agent, and anti-fading agents.

3.Applied in pharmaceutical field, Green tea extract is used to prevent and cure cardiovascular disease, diabetes.

Biochemistry lecture about Overview of glucose metabolism.

https://shomusbiology.weebly.com/

Download the study materials here-

https://shomusbiology.weebly.com/bio-materials.html

Carbohydrate metabolism denotes the various biochemical processes responsible for the formation, breakdown and interconversion of carbohydrates in living organisms.

The most important carbohydrate is glucose, a simple sugar (monosaccharide) that is metabolized by nearly all known organisms. Glucose and other carbohydrates are part of a wide variety of metabolic pathways across species: plants synthesize carbohydrates from carbon dioxide and water by photosynthesis storing the absorbed energy internally, often in the form of starch or lipids. Plant components are consumed by animals and fungi, and used as fuel for cellular respiration. Oxidation of one gram of carbohydrate yields approximately 4 kcal of energy and from lipids about 9 kcal. Energy obtained from metabolism (e.g. oxidation of glucose) is usually stored temporarily within cells in the form of ATP. Organisms capable of aerobic respiration metabolize glucose and oxygen to release energy with carbon dioxide and water as byproducts.

Carbohydrates can be chemically divided into complex and simple.[1] Simple carbohydrates consist of single or double sugar units (monosaccharides and disaccharides, respectively). Sucrose or table sugar (a disaccharide) is a common example of a simple carbohydrate. Complex carbohydrates contain three or more sugar units linked in a chain. They are digested by enzymes to release the simple sugars. Starch, for example, is a polymer of glucose units and is typically broken down to glucose. Simple and complex carbohydrates are digested at similar rates, so the distinction is not very useful for distinguishing nutritional quality.[1] Cellulose is also a polymer of glucose but it cannot be digested by most organisms. Some bacteria that produce enzymes for cellulose live inside the gut of some mammals such as cows, and when cows eat plants, the cellulose is broken down by the bacteria and some of it is released into the gut.

Carbohydrates are a superior short-term fuel for organisms because they are simpler to metabolize than fats or those amino acids (components of proteins) that can be used for fuel. In animals, the most important carbohydrate is glucose. The concentration of glucose in the blood is used as the main control for the central metabolic hormone, insulin. Starch, and cellulose in a few organisms (e.g., some animals (such as termites[2]) and some microorganisms (such as protists and bacteria), both being glucose polymers, are disassembled during digestion and absorbed as glucose. Some simple carbohydrates have their own enzymatic oxidation pathways, as do only a few of the more complex carbohydrates. The disaccharide lactose, for instance, requires the enzyme lactase to be broken into its monosaccharides components; many animals lack this enzyme in adulthood.

Carbohydrates are typically stored as long polymers of glucose molecules with glycosidic bonds for structural support (e.g. chitin, cellulose) or for energy storage (e.g. glycogen, starch). However, the strong affinity of most carbohydrates for water makes storage of large quantities of carbohydrates inefficient due to the large molecular weight of the solvated water-carbohydrate complex. In most organisms, excess carbohydrates are regularly catabolised to form acetyl-CoA, which is a feed stock for the fatty acid synthesis pathway; fatty acids, triglycerides, and other lipids are commonly used for long-term energy storage. The hydrophobic character of lipids makes them a much more compact form of energy storage than hydrophilic carbohydrates. However, animals, including humans, lack the necessary enzymatic machinery and so do not synthesize glucose from lipids, though glycerol can be converted to glucose.[3]

All carbohydrates share a general formula of approximately CnH2nOn; glucose is C6H12O6. Monosaccharides may be chemically bonded together to form disaccharides such as sucrose and longer polysaccharides such as starch and cellulose. Source of the article published in description is Wikipedia. I am sharing their material. © by original content developers of Wikipedia.
Link- https://en.wikipedia.org/wiki/Main_Page

In episode 18 of this 50 week series, Jeff Ritter shares health and nutrition tips for playing golf more safely under the sun. For hundreds of FREE videos, audio lesson and more visit www.mttperformance.com/blog today.

Become A FREE SUBSCRIBER to MAKE THE TURN now!

https://tinyurl.com/zdtxohu

Golf and sunshine go hand in hand, but playing without the proper sun protection can lead to major health problems. The sun is a good thing. It supplies us with vital nutrients necessary for our survival. In fact taking in a small amount of sunlight is a sound way of promoting overall health. Beyond that, though, you need to protect yourself. In the tips below, our MAKE THE TURN LEAN 18 nutrition coach Cate Ritter breaks down all you’ll ever need to know about having fun “safely” under the sun!

Get a Healthy Dose of “D”

Sunshine is the best source of natural vitamin D, which improves calcium and phosphate levels in the blood, supports mental health, strengthens bones, boosts immunity, fights cancer, reduces inflammation, improves mood and enhances well-being. Depending on your skin tone, age, diet, susceptibility to sunburn and the intensity of sunlight, a healthy dose of “D” is 15-60 minutes daily. Once you start turning pink, consider the reinforcements below.

Avoid Overexposure

Although it’s good to be pro-sunlight, you want to avoid overexposure, a.k.a. sunburn. First, seek sunshine in the morning or late afternoon and avoid midday, peak UV radiation. Second, bring an umbrella or find shade under trees. Third, wear protective clothing such as hats, long sleeve shirts, pants, and sunglasses. Lastly, apply a safe, mineral-based sunscreen.

Select Healthier Sunscreens

Many sunscreens contain harmful chemicals and hormone disruptors that release free radicals in sunlight, are absorbed through the skin, create hormonal imbalances, and can cause skin irritations/allergies. Always read the ingredients label and avoid: oxybenzone, methoxycinnamate, PABA, and vitamin A (retinol or retinal palmitate). Choose mineral-based sunscreens with the following active ingredients: zinc, titanium, avobenzone or Mexoryl SX.

Check out DeVita skin care products featured in the video above: https://devitaskincare.com/store/solar-protective-moisturizer-spf-30-25-oz75ml-p-17534.html

Eat Protective Foods

Nutrient-dense foods high in antioxidants protect your skin from the inside out. Enjoy foods rich in betacarotene (carrots, sweet potatoes, red peppers), lycopene (tomatoes, pink grapefruit, watermelon) vitamin E (almonds, asparagus, pumpkin seeds), catechins and polyphenols (green/white tea),omega-3s and astaxathin (salmon, fish oil), resveratrol (blueberries, red grapes, red wine), natural saturated fats (coconut/palm oil, pastured butter) and proanthocyanidins (grape seeds, wine, blueberries, hazelnuts, pistachios).

Supplement For Support

Fish oil, grape seed extract, resveratrol, and vitamin D supplements provide protection from sun damage. Vitamin D from the sun is regulated by the body, making it the preferred source, but a supplement can be a good alternative. Ask your doctor to get tested and start specific supplementation.

BENEFITS:

Avoid Skin Cancer
Reduce Aging
Support Overall Health

Also Check Out:

Smarter Golf Course Snacks: https://mttperformance.com/blog/smarter-golf-course-snacks/

Follow Us @

MAKE THE TURN: https://mttperformance.com/
MAKE THE TURN Blog: https://mttperformance.com/blog/
Twitter: https://twitter.com/mttgolf
Facebook: https://www.facebook.com/maketheturn
Instagram: https://www.instagram.com/mttgolf/

jeff ritter, make the turn, the lean 18, sun safety, best sunblock, best suncare tips, weekly challenge