In developing Brainwave we called upon a great deal of information from independent studies undertaken at various respected institutions all over the world.

Some of these are listed below:

1. McKay, D. L. and Blumberg, J. B. (2002). ‘The role of tea in human health: an update’, Journal of the American College of Nutrition, 21(1), pp. 1-13.

2. Astill C et al. (2001). Factors affecting the caffeine and polyphenol contents of black and green tea infusions. Journal of Agricultural and Food Chemistry, 49(11): 5340-7.

3. Graham H.N. (1992). Green tea composition, consumption, and polyphenol chemistry. First Internationa Symposium on the Physiological and Pharmacological Effects of Camellia sinensis (Tea), March 4-6, 1991. American Health Foundation, New York.

4. Harold N, Graham PD (1992). Green tea composition, consumption and polyphenol chemistry. Prev Med 21: 334-50

5. Cabrera C, Artacho R and Gimenez R. (2006). Journal of the American College of Nutrition 25(2): 79-99.

6. Burana-osot, J and Yanpairan, W. (2012) Catechins and caffeine content of green teas commercialized in Thailand. Journal of Pharmaceutical and Biomedical Sciences, Vol 22, Issue 22.

7. Wu, CD and Wei GX (2002). Tea as a functional food for oral health. Nutrition 18: 443-444.

8. Hasegawa, T, Okello, E and Yamada T. (2005). Protective effect of Japanese green tea against cognitive impairement in the elderly; a two-year follow up observation. The Journal of the Alzheimer’s Association 1(1), S100.

9. Kuriyama, S, Hozawa, A, Ohmori, T, Shimazu, T., Matsui, S, Ebihara, S., Awata, S and Tsuji, I. (2006). Green tea consumption and cognitive function: a cross-sectional study from the Tsurugaya Project. American Journal of Clinical Nutrition, 83: 355-361.

10. Ng, T-P, Feng, LH, Niti, MM, Kua HE and Yap, KB (2008). Tea consumption and cognitive impairment and decline in older Chinese adults. American Journal of Clinical Nutrition, 88:224-231.

11. Hindmarch I, Quinlan PT, Moore KL and Parkin, C. (1998). The effects of black tea and other beverages on aspects of cognition and psychomotor performance. Psychopharmacology, 139: 230-238.

12. Mason, R. (2001) ’200 mg of Zen: L-Theanine Boosts Alpha Waves, Promotes Alert Relaxation’, Alternative & Complementary Therapies 7(2), pp. 91-95.

13. Barone, J. J. and Roberts, H. R. (1996) ‘Caffeine consumption’, Food Chem Toxicol, 34(1), pp. 119-29.

14. Scholey, A., Downey, L. A., Ciorciari, J., Pipingas, A., Nolidin, K., Finn, M., Wines, M., Catchlove, S., Terrens, A., Barlow, E., Gordon, L. and Stough, C. (2012) ‘Acute neurocognitive effects of epigallocatechin gallate (EGCG)’, Appetite, 58(2), pp. 767-70.

15. Fenu, S. and Acquas, E. (2013) ‘Chapter 113 – Behavioral Pharmacology of Caffeine’, in Tea in Health and Disease Prevention. Academic Press, pp. 1349-1362.

16. Owen, GN., Parnell, H., De Bruin, EA., Rycroft, JA. (2008). The combined effects of L-theanine and caffeine on cognitive performance and mood. Nutr Neuroscie. 11(4): 193-8.

17. Geisbrecht, T., Rycroft, JA., Rowson MJ., De Bruin, EA. (2010). The combination of L-theanine and caffeine inproves cognitive performance and increases subjective alertness. Nutr Neurosci. 13(6): 283-9.

18. Manach, C., Scalbert, A., Morand, C., Remesy, C., Jimenez, L. (2004). Polyphenols: food sources and bioavailability. American Journal of Clinical Nutrition, 79: 727-747.

19. Lambert JD., Hong, J., Kim, DH., Mishin, VM., Yang, CS. (2004). Piperine enhances the bioavailability of the tea polyphenol (-)-epigallocatechin-3-gallate in mice. Journal of Nutrition, 134(8): 1948-52.

20. Peters, CM., Green, RJ., Janle, EM., Ferruzi, MG (2010). Formulation with ascorbic acid and sucrose modulates catechin bioavailability from green tea. Food Research International, 43(1): 95-102.