Why green tea

Green tea has las long been discussed for the health benefits associated with its consumption in both modern and traditional forms of medicine. Thus far, it has been associated with a wide variety of benefits, ranging from an effective mental alertness enhancer, to lowering cholesterol levels in the body, and even in aiding in cancer prevention. The main active ingredient in tea are a group of organic molecules called polyphenols, which is what is used in IMENHA. It comprises of five different type of molecules called catechins. Of
these, the primary compound, which amounts to approximately 50-60% of the
total catechins of green tea (depending on the method of extraction), is called Epigallocatechin-gallate, or EGCG. This compound, the subject of much study, has been shown to possess anti carcinogenic1,6, anti-bacterial, antifungal and anti-viral properties. In an excellent review of the current body of work, Xu et al. (2017) suggests that EGCG combats many strains of viruses (including HBV, Herpes, HIV, Adenovirus, Rotavirus, Influenza and many more). It has even been shown to be efficacious against fish viruses, livestock viruses and even some arboviruses like dengue Chickungunya and Zika.

EGCG generally accomplishes this by impairing the infection process (see Xu et al., 2017, and Kaihatsu et al., 2018 for illustrations) as opposed to a direct attack on the viral agent body. It is also effective against many different types of viruses, whether they consist of  RNA, positive or negative sense single stranded RNA, or DNA. Due to these consistent findings in the literature, Green tea became the first of our two ingredients. It is probable that EGCG might have a mitigating effect on the Novel COVID-19 virus as well, and in fact is currently being investigated by several research teams in several universities across the world.