What are the beneficial ingredients of tea？
1. Tea polyphenols are a kind of soluble components with the largest content in tea, and are also the main substances for tea to play its health care role. The most typical representative is Catechin (phenol), which has many effects such as antioxidant (eliminating oxygen free radicals), anti-inflammatory, reducing the incidence of cardiovascular disease, lowering blood lipids, reducing body fat formation, antibacterial, changing the ecology of Gut microbiota, and so on. Research has shown that after drinking a cup of tea for half an hour, the antioxidant capacity (ability to combat oxygen free radicals) in the blood increases by 41% to 48%, and can last at a high level for one and a half hours.
2. Tea pigments mainly include chlorophyll β- Carotenoids, etc., have effects such as delaying aging and beautifying.
3. Theanine can improve brain function, memory and learning ability. It can prevent Alzheimer's disease (Alzheimer's disease), Parkinson's disease and autonomic nervous dysfunction.
4. Tea polysaccharides are a complex mixture of components. Tea polysaccharides have the effects of resisting radiation, increasing white blood cell count, enhancing immunity, and also lowering blood sugar. The folk practice of brewing crude tea to treat diabetes is mainly to play the role of tea polysaccharides.
5. Υ- Aminobutyric acid is not abundant in natural tea, but its content significantly increases after processing. Υ- The main effect of aminobutyric acid is to dilate blood vessels and lower blood pressure, so it can assist in the treatment of hypertension. It can also improve blood circulation in the brain, enhance the metabolic ability of brain cells, which is helpful for the rehabilitation treatment of stroke (stroke), cerebral arteriosclerosis sequelae, etc.
6. Pyrroloquinoline quinone The research team of Nagoya University in Japan recently found that the pyrroloquinoline quinone component in tea has the effect of delaying aging and prolonging life. Pyrroloquinoline quinone was discovered around 1970, and subsequent studies have shown that it has antioxidant and neuroprotective effects, making it often used in health products and cosmetics
