Quick answer

Variety of green tea plant that originated in China; Related to the Camellia sinensis green tea plant; A rich source of antioxidants, including the polyphenol epigallocatechin gallate (EGCG); Has soothing properties Key benefits: Anti-Aging, Soothing.

Camellia Oleifera Leaf Extract

Updated

Camellia Oleifera Leaf Extract is the extract of the leaves of Camellia Oleifera, Theaceae

Purpose

A type of green tea plant, this ingredient has antioxidant and soothing properties that make it an impressive addition to skin care products.

Rating

BEST

Category

Plant Extracts, Antioxidant

INCI Purpose

ASTRINGENT, SKIN CONDITIONING

Benefits

Anti-Aging — Boosts collagen and cell turnover to reduce fine lines and wrinkles
Soothing — Calms redness, irritation, and inflammation for sensitive skin

Alternative Names

At a Glance

Variety of green tea plant that originated in China

Related to the Camellia sinensis green tea plant

A rich source of antioxidants, including the polyphenol epigallocatechin gallate (EGCG)

Has soothing properties

Article

Camellia oleifera (green tea) leaf extract comes froms a variety of green tea plant that originated in China but is now grown all over the world. Like its sister plant Camellia sinensis (the best-known type of green tea), it is a rich source of antioxidants and a welcome addition to any skin care product.

Various studies have found Camellia oleifera has multiple positive aspects, including soothing properties. As an antioxidant, it has free-radical scavenging capabilities, which has a many-tiered impact on the visible signs of aging. One of the key components behind these benefits is epigallocatechin gallate (EGCG), a potent polyphenol that is also present in the Camellia sinensis variety of green tea.

See: Green Tea, Camellia Oleifera, Camellia Sinensis

References

Molecules, April 2021, page 2, 178 Future Medicinal Chemistry, November 2017, Volume 9, Number 17, pages 2, 069 – 2, 079 Food and Chemical Toxicology, June 2007, pages 888-95 Journal of Agricultural and Food Chemistry, February 2005, pages 779-84