Health Assessment Of Tea

Tea is a beverage of ever greater popularity. Not only because of the enjoyment by the fragrance and aroma to do something good yourself with a cup of tea. Our health benefits from the positive properties of the tea leaves. This is confirmed by numerous scientific studies, in which the effects of various substances in tea on our body were explored. In addition to the primary odour and taste-the flavouring substances such as essential oils and Theanine, some special ingredients in tea are included, even the prevention of various diseases is said to have. Particularly noteworthy here are the polyphenols. Other important ingredients in tea are fluoride which strengthens the enamel and prevents caries, and manganese, which is involved in the formation of bone substance

Polyphenols - protection against radicals

The polyphenols are secondary plant substances. They have a strong antioxidant effect, i.e. they can intercept free radicals that cause oxidation to cell damage in our organism. Because of the high antioxidant potential, a protective effect with regard to many degenerative diseases such as cancer and heart disease attributed to polyphenols.

Info "free radicals": In human body, oxygen radicals caused by smoking, strong ultraviolet radiation, but also by ordinary metabolic processes to a greater extent. These cause the so-called 'oxidative stress' in the body, leading proteins and enzymes to damage of many cellular structures such as cell membranes, and can trigger even changes to the genetic material. "Antioxidants", which protect the body from unwanted oxidative damage already at very low concentrations are used to fend off the radicals. These include the polyphenols from tea. More examples are vitamin E, C, selenium & beta carotene.

The Effects Of Tea...

On the cardio vascular system

The oxidation of the so-called "bad" LDL cholesterol by free radicals plays an important role in the development of cardiovascular disease. This significantly increases the risk for hardening of the arteries and heart attacks. Scientific studies could show that tea drinkers have a lower risk of cardiovascular disease. Probably responsible for among other things the effect of tea-polyphenols as a free radical scavenger.

On the carcinogenesis

In recent years, many studies have dealt with the effect of the tea ingredients on the development of cancer. The results show that regular tea consumption may have a preventive effect on cancer. So, for example, a Japanese study of over 8500 people took part, showed that the risk of cancer is plummeting with a consumption of more than 10 cups of tea per day. One explanation for this is that the polyphenols in the tea Act on the rate of cell duplication and influence therefore the growth and the development of cancers.

On the skin

Also the skin benefits of tea drinking. The antioxidant effective Polypenole serve as a protection against radicals, caused by UV radiation. You can counteract so Sun-induced skin damage, protect against premature aging of the skin and prevent possibly even skin cancer. Current research also deals with the effect of tea on inflammatory skin diseases such as psoriasis. So far, there are only results from animal studies. These are but very promising.

On infectious diseases

We are constantly surrounded by viruses and bacteria that keeps the immune system of our body generally good at chess. But we are not always immune prior to the outbreak of infectious diseases, for example caused by salmonella and influenza. Tea drinkers seem to be less vulnerable. The catechins in tea probably inhibit the growth of harmful bacteria and viruses.

Info: What is better - black or green tea? Because of the different way of processing different types of polyphenols found in green and black tea. The catechins (such as Epigallocatechin gallate - EGCG) is dominated by green tea, black tea contains, however, mainly during the fermentation of the catechins of resulting Theaflavins and Thearubigene. Antioxidant have potential both polyphenols from green and black tea. The time of brewing up has additional influence on the antioxidant activity. The longer pulls the tea, the higher is the content of polyphenols.