Benefits of TeaTea and its benefits
Since the first tea is known to have many health benefits. By drinking tea can make the body more relaxed in living activities. Tea can be consumed in various ways, brewed with hot water or added to ice, equal pleasure. There is even a type of tea leaves that can be eaten.
Is the result of processing tea shoots (young leaves) of tea plant (Camellia sinensis) is used as a beverage. There are many legends of the origin of tea, but the most popular is the legend of Emperor Shen-Nung from Yunan province of China in 2737 BC. Drink water while cooking, with a leaf accidentally derived from dried branches as firewood he uses, flying and submerged into a water kettle. Water steeping the leaves then produce a new beverage that smelled distinctly hitherto known as a tea.
Good tea is produced from the shoots (Pecco) plus 2-3 young leaves, because the young leaves are rich in compounds called polyphenols, caffeine and amino acids. These compounds that will affect the quality of the color, aroma and flavor of the tea.
The main basis is the use of oxidation processing tea polyphenolic compounds present in tea leaves. The oxidation process is commonly called fermentation. Based on the nature of fermentation, known four different types of tea, namely:
* Black tea (black tea)
Black tea is easily recognizable on the market because it is black and most widely consumed. In processing occurs given full opportunity fermentation (the chemical changes perfectly so that virtually all of the content of tannins and fermented into theaflavins thearubigin) which will change the color of the tea leaves from green to brown and the drying process turns black.
* Oolong Tea
Generally produced from tea plants that grow in semi-tropical regions. The process is the same as black tea, but the fermentation process is only partially (approximately 30-70% shorter and the changes that took place half perfectly still contains most of tannins and some compound derivatives) so that the color and aroma of the black tea and green tea.
* Green tea (green tea)
The tea leaves are not given the opportunity fermentation (hardly undergo chemical change in the process). Tea shoots are usually processed directly with heat / steam to stop the activity of the enzyme so that the same as raw leaf (tea leaves first), because it is in addition to the color green is also still contain relatively high tannins.
* White tea (white tea)
Is the best type of tea because to get it, just taken from the top of each of the trees, the tallest and the main shoots. Highest antioxidant content. In the process, the tea leaves are allowed to wither naturally so the color is white.
Quality of tea is a collection of properties owned by tea, both physical and chemical properties. Both of these properties have been owned since I was a bud tea or obtained as a result of handling and processing techniques are performed.
The content of chemical compounds in tea leaves consist of three large groups, each of which has health benefits, namely:
1. Polyphenols
Is a type of polyphenol antioxidant bioflavonoids is 100 times more effective than vitamin C and 25 times that of vitamin E. Benefits:
* Lowering cholesterol levels
* Lowers blood pressure and sugar levels
* Assist the kidneys and prevent gallstones
* Streamlining the digestive
* Dissolves grease and prevents bad cholesterol
2. Caffeine
Elements of the caffeine in tea is considerably less than coffee. Benefits:
* Characteristically as a mild stimulant to the central nervous system thus improving blood circulation to the brain
* By drinking tea regularly will increase the level of memory, cognitive performance, and a feeling of pleasant mood.
3. Essential oil
Tea also contains proteins that felt great role in the formation of aroma. Benefits:
* Dissolves grease
* Streamlining the digestive and circulatory
There are many health benefits of tea, including:
* Reduce risk of cancer
Various studies indicating the role of tea consumption lowers the risk of cancer. Polyphenolic compounds in tea can provide protection against carcinogenic substances. ECCG (epigallocatechin gallate) found in green tea is an active compound that plays a role in preventing cancer.
Epidemiological studies in Japan showed that people living in the area major producer of green tea are very few death rate due to cancer. Studies in Iowa, USA on 35 thousand post-menopausal women, reported that tea has cancer-fighting properties. Results of the study concluded that those who consumed at least two cups of tea every day will reduce the risk of bladder cancer (40%) and gastrointestinal cancer (68%) when compared to those who did not consume tea.
Tea can prevent and cure disorders of the kidneys because it can neutralize hydroxyl radicals that cause disruption of protein metabolism in the kidneys.
* Reduce the risk of cardiovascular disease
Cardiovascular diseases are related to the levels of lipids (fats) and blood blood pressure. Several studies have shown that tea has properties reduce the risk of cardiovascular disease by lowering levels of stress
Since the first tea is known to have many health benefits. By drinking tea can make the body more relaxed in living activities. Tea can be consumed in various ways, brewed with hot water or added to ice, equal pleasure. There is even a type of tea leaves that can be eaten.
Is the result of processing tea shoots (young leaves) of tea plant (Camellia sinensis) is used as a beverage. There are many legends of the origin of tea, but the most popular is the legend of Emperor Shen-Nung from Yunan province of China in 2737 BC. Drink water while cooking, with a leaf accidentally derived from dried branches as firewood he uses, flying and submerged into a water kettle. Water steeping the leaves then produce a new beverage that smelled distinctly hitherto known as a tea.
Good tea is produced from the shoots (Pecco) plus 2-3 young leaves, because the young leaves are rich in compounds called polyphenols, caffeine and amino acids. These compounds that will affect the quality of the color, aroma and flavor of the tea.
The main basis is the use of oxidation processing tea polyphenolic compounds present in tea leaves. The oxidation process is commonly called fermentation. Based on the nature of fermentation, known four different types of tea, namely:
* Black tea (black tea)
Black tea is easily recognizable on the market because it is black and most widely consumed. In processing occurs given full opportunity fermentation (the chemical changes perfectly so that virtually all of the content of tannins and fermented into theaflavins thearubigin) which will change the color of the tea leaves from green to brown and the drying process turns black.
* Oolong Tea
Generally produced from tea plants that grow in semi-tropical regions. The process is the same as black tea, but the fermentation process is only partially (approximately 30-70% shorter and the changes that took place half perfectly still contains most of tannins and some compound derivatives) so that the color and aroma of the black tea and green tea.
* Green tea (green tea)
The tea leaves are not given the opportunity fermentation (hardly undergo chemical change in the process). Tea shoots are usually processed directly with heat / steam to stop the activity of the enzyme so that the same as raw leaf (tea leaves first), because it is in addition to the color green is also still contain relatively high tannins.
* White tea (white tea)
Is the best type of tea because to get it, just taken from the top of each of the trees, the tallest and the main shoots. Highest antioxidant content. In the process, the tea leaves are allowed to wither naturally so the color is white.
Quality of tea is a collection of properties owned by tea, both physical and chemical properties. Both of these properties have been owned since I was a bud tea or obtained as a result of handling and processing techniques are performed.
The content of chemical compounds in tea leaves consist of three large groups, each of which has health benefits, namely:
1. Polyphenols
Is a type of polyphenol antioxidant bioflavonoids is 100 times more effective than vitamin C and 25 times that of vitamin E. Benefits:
* Lowering cholesterol levels
* Lowers blood pressure and sugar levels
* Assist the kidneys and prevent gallstones
* Streamlining the digestive
* Dissolves grease and prevents bad cholesterol
2. Caffeine
Elements of the caffeine in tea is considerably less than coffee. Benefits:
* Characteristically as a mild stimulant to the central nervous system thus improving blood circulation to the brain
* By drinking tea regularly will increase the level of memory, cognitive performance, and a feeling of pleasant mood.
3. Essential oil
Tea also contains proteins that felt great role in the formation of aroma. Benefits:
* Dissolves grease
* Streamlining the digestive and circulatory
There are many health benefits of tea, including:
* Reduce risk of cancer
Various studies indicating the role of tea consumption lowers the risk of cancer. Polyphenolic compounds in tea can provide protection against carcinogenic substances. ECCG (epigallocatechin gallate) found in green tea is an active compound that plays a role in preventing cancer.
Epidemiological studies in Japan showed that people living in the area major producer of green tea are very few death rate due to cancer. Studies in Iowa, USA on 35 thousand post-menopausal women, reported that tea has cancer-fighting properties. Results of the study concluded that those who consumed at least two cups of tea every day will reduce the risk of bladder cancer (40%) and gastrointestinal cancer (68%) when compared to those who did not consume tea.
Tea can prevent and cure disorders of the kidneys because it can neutralize hydroxyl radicals that cause disruption of protein metabolism in the kidneys.
* Reduce the risk of cardiovascular disease
Cardiovascular diseases are related to the levels of lipids (fats) and blood blood pressure. Several studies have shown that tea has properties reduce the risk of cardiovascular disease by lowering levels of stress
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