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Laboratory tests carried out at Kyushu University, in Fukuoka, Japan have demonstrated that a green tea compound (methylated epigallocatechin gallate/EGCG) blocked the production of histamine and immunoglobulin E (IgE), two compounds involved in triggering and sustaining allergic reactions. "Green tea appears to be a promising source for effective anti-allergenic agents," says lead researcher Professor Hirofumi Tachibana. "If you have allergies, you should consider drinking it." (J Agric Food Chem; 2002; 50(20); 5729-5734).