As it becomes more bioavailable from an esterfication process, the green tea becomes both water and lipid soluble. Higher levels of Epigallocatechin Gallate (EGCG) will make the green tea extract more effective in increasing calorie expenditure via its effects on fat tissue and the inhibitation of fatty-acids synthase, and enzyme that promotes fat storage. A standardized range of 45% EGCG will yield the best effects.
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