'Green tea inhibits the action of certain starch-digesting enzymes and offer a plant-based alternative for glycemic control. Conclusive research may lead to new diet strategies according to Penn State food scientists.
Green tea is made solely from the leaves of Camellia sinensis that have undergone minimal oxidation during processing. It has become the raw material for extracts which are used in various beverages, health foods, dietary supplements, and cosmetic items. Users should be aware the some sources of green tea may contain excess levels of fluoride.'
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