Composés du thé pour la santé

Caffeine (Theine)

C₈H₁₀N₄O₂

40,00 mg / tasse

Tea caffeine — 20-90mg per cup moderated by L-theanine for smoother energy than coffee.

Catechin (C)

C₁₅H₁₄O₆

4,00 mg / tasse

Catechin (C) — stable parent compound of tea's catechin family. Antimicrobial with cardiovascular benefits.

Chlorophyll

C₅₅H₇₂MgN₄O₅

10,00 mg / tasse

Chlorophyll — tea's green pigment, concentrated in shade-grown matcha. Detoxification and antioxidant support.

Epicatechin (EC)

C₁₅H₁₄O₆

8,00 mg / tasse

Epicatechin (EC) — bioavailable tea catechin supporting cardiovascular health and blood flow.

Epicatechin Gallate (ECG)

C₂₂H₁₈O₁₀

12,00 mg / tasse

Epicatechin Gallate (ECG) — second most abundant green tea catechin. Antimicrobial with dental health benefits.

Epigallocatechin (EGC)

C₁₅H₁₄O₇

15,00 mg / tasse

Epigallocatechin (EGC) — water-soluble tea catechin with unique immune-supporting properties.

Epigallocatechin Gallate (EGCG)

C₂₂H₁₈O₁₁

50,00 mg / tasse

EGCG — tea's most potent catechin antioxidant. 25-100x stronger than vitamins C and E, highest in green tea.

Fluoride

F⁻

1,50 mg / tasse

Fluoride in tea — dental health mineral concentrated in mature leaves. Moderate intake strengthens enamel.

GABA (Gamma-Aminobutyric Acid)

C₄H₉NO₂

1,00 mg / tasse

GABA in tea — calming neurotransmitter enhanced through anaerobic processing. Reduces anxiety and supports sleep.

Gallic Acid

C₇H₆O₅

5,00 mg / tasse

Gallic acid — tea phenolic acid and antioxidant reference standard. Antimicrobial and liver-supportive.

L-Theanine

C₇H₁₄N₂O₃

25,00 mg / tasse

L-Theanine — unique tea amino acid promoting calm focus. Synergizes with caffeine, highest in shade-grown matcha.

Manganese

Mn²⁺

0,50 mg / tasse

Manganese — essential tea mineral supporting antioxidant enzymes and bone health. 10-25% daily intake per cup.

Polysaccharides

20,00 mg / tasse

Tea polysaccharides — complex carbs supporting blood sugar regulation and gut health. Abundant in mature leaf teas.

Quercetin

C₁₅H₁₀O₇

3,00 mg / tasse

Quercetin — flavonol antioxidant in tea with anti-inflammatory and antihistamine properties.

Saponins

3,00 mg / tasse

Tea saponins — natural surfactants creating matcha foam. Anti-inflammatory and absorption-enhancing properties.

Theaflavins

C₂₉H₂₄O₁₂

6,00 mg / tasse

Theaflavins — black tea pigments creating brisk taste. Cholesterol-lowering and cardiovascular benefits.

Thearubigins

75,00 mg / tasse

Thearubigins — complex black tea polyphenols creating body and depth. Prebiotic gut health support.

Theobromine

C₇H₈N₄O₂

3,50 mg / tasse

Theobromine — gentle tea stimulant and vasodilator. Milder than caffeine with longer-lasting effects.

Theophylline

C₇H₈N₄O₂

2,00 mg / tasse

Theophylline — tea bronchodilator supporting respiratory function. Historically used in asthma treatment.

Vitamin C (Ascorbic Acid)

C₆H₈O₆

6,00 mg / tasse

Vitamin C in tea — preserved in green and white teas. Japanese sencha provides meaningful antioxidant vitamin C.