Tea, the most widely consumed beverage in the world other than water, has been associated with many health benefits. Lowering cholesterol is one of the proposed mechanisms by which tea may protect from cardiovascular diseases.
Tea drinking began 4,000 years ago. Three major forms of tea, green, oolong and black, are all originating from the leaves of the same plant, Camellia Senesis. For information about tea, go to: The Source of Choleve®.
Green tea is produced by a quick process of “heat and dry” right after the fresh tea leaves are picked. Green tea is a rich source of catechins. Fermented tea, also known as black tea, offers a powerful polymerized catechin known as theaflavins.
Until recently the benefits of fermented tea, or black tea, went relatively undiscovered. A human clinical study, conducted by Nashai in 2001 on a population of 240, revealed a biologically plausible conclusion that theaflavins lower cholesterol in humans. The results is published in Archives of Internal Medicine volume 163 in June 2003.
Theaflavin is a member of flavanols (a class of flavonoids) that use the 2-phenyl-3,4-dihydro-2H-chromen-3-ol skeleton. The molecular formula of theaflavin is C29H24O12. For its two dimensional structure see“Molecular Structure of Theaflavins”. Its mechanisms of action in maintaining heart heath seem to be twofold. Theaflavin can inhibit food source cholesterol absorption at intestine and inhibit biosynthesis of cholesterol in liver. This reduces cholesterol at its two origins, as research shown that 50% of cholesterol is absorbed from food through intestine and 50% of cholesterol is made by human liver.
Based on research results, a patent was filed internationally to pursue the application of theaflavins to maintain heart health. The patent has been issued in US (patent number 7,157,493) and China (patent number 02111512.5). Other countries are pending.
On April 18, 2008, an independent panel of scientists has awarded the company's Choleve® brand self-affirmed GRAS (Generally Recognized as Safe) status pursuant to federal regulations. The review, conducted by Cantox, a leading consulting firm for the food industry involved an extensive review of published research and toxicology studies.
Upon initial market launch, Choelve receives positive feedbacks as a effective and natural way to lower cholesterol. In 2003, NIH has listed Choleve® in its annual book of “Significant advances in dietary research”.
Produced by a proprietary process, Choleve® is a standardized tea extract to contain 20% of theaflavins. Nashai has developed its own testing method to ensure quality and batch to batch consistency.
Choleve® is encouraged as an alternative method, free of side effects, for lowering LDL or the “bad cholesterol” in people with mildly to moderately high cholesterol.