A compound in green tea blocks a key cell receptor involved in producing an allergic reaction, according to findings reported in the Journal of Agricultural and Food Chemistry.
Although similar compounds in green tea have previously been shown to be anti-allergic, this particular compound?methylated epigallocatechin gallate?appears to be the most potent.
The compound seems to work by blocking the production of histamine and immu-noglobulin E, which are both involved in triggering and sustaining allergic reactions.
It is unknown how much green tea is needed to produce a therapeutic effect or which type of green tea works best.
One study linked multiple pregnancies to an increased risk of developing atrial fibrillation later in life, and another investigated the association between premature delivery and cardiovascular disease.
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