Green tea is a type of tea made solely with the leaves of Camellia sinensis, that has undergone minimal oxidation during processing. Green tea has a long history of use, dating back to China approximately 5,000 years ago. Green tea, black tea, and oolong tea are all derived from the same plant. Green tea consumption is reportedly associated with various health-promoting properties. For example, it has been shown to promote fat oxidation in humans at rest and to prevent obesity and improve insulin sensitivity in mice. In a study performed at Birmingham (UK) University, it was shown that average fat oxidation rates were 17% higher after ingestion of Green Tea Extract than after ingestion of a placebo. Similarly the contribution of fat oxidation to total energy expenditure was also significantly higher by a similar percentage following ingestion of Green Tea Extract. This implies that ingestion of Green Tea Extract can not only increase fat oxidation during moderately intensive exercise but also improve insulin sensitivity and glucose tolerance in healthy young men. In a study performed at the Technion, it was shown that the main antioxidant polyphenol of green tea extract, EGCG, when fed to mice induced with Parkinson's and Alzheimer's disease, helped to protect brain cells from dying, as well as 'rescuing' already damaged neurons in the brain, a phenomenon called neurorescue or neurorestoration. The findings of the study, led by Dr. Silvia Mandell, were presented at the Fourth International Scientific Symposium on Tea and Human Health in Washington D.C., in 2007. Resulting tests underway in China, under the auspices of the Michael J. Fox Foundation, are being held on early Parkinson's patients. [5] In a recent case-control study of the eating habits of 2,018 woman, consumption of mushrooms and green tea was linked to a 90% lower occurrence of breast cancer.