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EGCG and Polysaccharides

What are polysaccharides?


Polysaccharides are dietary supplements that include a combination of simple sugars, which are found in glycoproteins. These simple sugars include Xylose, Fucose, Galactose, Glucose, Mannose, N-acetylgagactosamine, N-acetylglucosamine, and N-acetylneuraminic acid. They are essential to the body's cells in order for them to communicate properly with each other. Polysaccharides are not vitamins, minerals, enzymes or amino acids, but rather are in a group of their own. Scientific research on polysaccharides is relatively new and shows that polysaccharides are expected to play a leading role in the 21st century wellness industry. Scientists have figured out that polysaccharides lead to healthy cells, which leads to healthy tissue, which leads to healthy organs, which leads to healthy bodies. The main sources of polysaccharides are fungi, saps, gums, seaweed, Echinacea, aloe vera and seeds, and secondary sources are grains, fruits and vegetables. Polysaccharide supplementation is usually considered to be safe; however anyone with diabetes should consult their doctor before using them. Also, some supplementations are made with dried fungi or yeasts, which some people are allergic to. Pregnant and breastfeeding women are also advised to consult their physician first before taking polysaccharide supplements.

Why do people need polysaccharides?


Scientists have found that most people's diets only contain two of the essential polysaccharides: glucose and galactose. Glucose is found in wheat, rice and sugar cane, and galactose, as well as glucose, is formed from the breakdown of lactose, which is found in dairy products. Research has found that the fruits and vegetables people consume have very few polysaccharides for a number of reasons. They are often grown in nutrient-deficient soil, and picked before they have had a chance to fully ripen. They are also often irradiated, gassed, genetically engineered, pasteurized, processed, canned, frozen and stored for days, weeks or months at a time. When the consumer finally gets the produce, he or she may cook or process it even more, which further depletes the polysaccharides. In order to receive the maximum amount of polysaccharides from fruits and vegetables, they have to be eaten within the first 48 hours of picking. By not receiving enough essential nutrients from the food we eat, autoimmune diseases, cardiovascular disease, cancer, diabetes and chronic degenerative diseases become more prevalent in more people, and at younger and younger ages.

How do polysaccharides work?


Polysaccharides are sugar molecules that form sugar chains known as glycans, and these chains bind with protein particles on strands of protein to form glycoproteins. This process is called glycosylation. Glycoproteins have several functions in the body's cells and the function of the glycoprotein chain depends on the essential polysaccharides and the arrangement of the protein molecules on the protein chain. Some of the functions of glycoproteins according to users (not science) are controlling inflammation, blood clotting, peptic ulcers, AIDS (HIV), influenza, fertilization, cancer, cystic fibrosis and arthritis.

Who needs Polysaccharides?


Everybody needs polysaccharides in order to maintain good health. However, people who are suffering from an autoimmune disorder or degenerative condition can benefit from polysaccharides because they aid the body's ability to heal, restore, revive, normalize, and defend itself by giving it the resources it's already pre-programmed to use. Additionally, polysaccharides are beneficial in slowing the aging process. Scientists have found that polysaccharides optimize cellular function, which can enhance an athlete's performance and reduce pain and recovery time. polysaccharides are particularly useful for athletes with intense training regimens that can deplete their immune systems and increase risk of infection. Children also benefit immensely from polysaccharides by enhancing brain function, reversing genetic disorders, decreasing infections and chronic and degenerative health issues, increasing athletic performance, and all this, in return, leads to lower healthcare costs.

EGCG (Epigallocatechin Gallate) is a potent antioxidant and polyphenol that is found mostly in green tea. Among the nutrients missing in majority people's diets are antioxidants. These free radical fighting nutrients are essential, especially when we are living in a hostile environment that is full of toxins. In fact, numerous lab studies have indicated that EGCG has anti-cancer abilities and is beneficial to reducing infection in the cervix from the HPV, which can cause cervical cancer, and lowering the risk for prostate cancer. But EGCG's health benefits don't just stop there.

What are some health benefits of EGCG?


In addition to preventing the growth of cancer cells, EGCG has also shown to kill cancer cells as well. The powerful nutrient is also capable of lowering LDL cholesterol, and has a hand in preventing heart attacks and strokes by thwarting the irregular formation of blood clots. Studies also indicate that EGCG prevents heart disease. Diabetics can benefit from EGCG because it may help to regulate glucose because it has a slight reserve on carbohydrate digesting enzymes. EGCG also helps to protect the liver from toxic substances like alcohol, and lab studies have shown that it may help treat viral hepatitis. Research has indicated that EGCG is at least 100 times more useful than vitamin C and 25 times better than vitamin E at defending cells and DNA from damage that is linked to cancer, heart disease and other life-threatening illnesses. If you would like to lose a few pounds, EGCG may help increase your metabolism and burn fat.

Where can you find EGCG?


Green tea is the number one source of EGCG, and it has roughly 100 milligrams per cup. However, green tea is made from the Camellia sinensis plant, which is also where the oolong and black teas come from. The difference is the way green tea is processed. Black and oolong teas are fermented, which causes the EGCG to be altered, but green tea leaves are steamed, which prevents the EGCG compound from being tarnished.

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