Tea and its benefits

Subclass of polyphenols including flavonols, flavones, flavanon, anthocyanidins, catechins, and biflavan. Derivatives of catechins such as epi-cathecin (EC), Epigallo-cathecin (EGC), cathecin Epigallo-gallate (EGCG), and quercetin is commonly found in tea. EGCG and quercetin is a powerful anti-oxidant power of up to 4-5 times higher than vitamin E and C, which also are potent antioxidants. Antioxidants are known to prevent cells from damage considering each cell damage will contribute more than 50 diseases.

There is also a need to consider when you drink tea, so as not to eliminate a useful substance in the body:

1. Do not drink tea during or after meals because they contained substances in food can be stolen by stimulants tea.
2. Do not drink tea when hungry because it can increase production of stomach acid.
3. Avoid drinking tea laced with sugar because it causes the substances they contain to be reduced.
4. Avoid drinking tea during pregnancy and lactation. Because caffeine and stimulants in tea can stimulate uterine contractions. In addition to nursing mothers would interfere with the production of milk-producing glands or breastfeeding mothers.

 

Tea is a tropical and subtropical plants that are scientifically known as Camellia Sinensis. From approximately 3000 types of tea result of intermarriage, obtained three kinds of tea outcome of the process, namely green tea, oolong tea and black tea. The way is with chop tea processing tea leaves and dried in the sun so that the chemical changes before being dried. The treatment will cause leaf color to brown and gives black tea flavor characteristics.

Green tea, the oldest type of tea, well liked, especially by the Japanese and Chinese. This type of tea leaves have little processing, heating and drying so that only green leaf color can be maintained. Whereas oolong tea is more a kind of transition between black tea and green tea. These three types of tea each have health benefits, because it contains binding biochemistry, biochemistry is referred to as polyfenol, including flavonoids. Flavonoids are a group of antioxidants that are naturally present in vegetables, fruits, and beverages such as tea and wine.

Subclass of polyphenols including flavonols, flavones, flavanon, anthocyanidins, catechins, and biflavan. Derivatives of catechins such as epi-cathecin (EC), Epigallo-cathecin (EGC), cathecin Epigallo-gallate (EGCG), and quercetin is commonly found in tea. EGCG and quercetin is a powerful anti-oxidant power of up to 4-5 times higher than vitamin E and C, which also are potent antioxidants. Antioxidants are known to prevent cells from damage considering each cell damage will contribute more than 50 diseases.

 

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