Tea plants in the tropics and subtropics are scientifically known as Camellia Sinensis. Of the roughly 3,000 different types of tea are the results of cross-breeding, obtained 3 kinds of tea are the results of the process, namely, green tea, oolong tea and black tea. How tea processing with chopping the tea leaves and dried in the Sun so that the chemical changes before it is dried. The treatment will cause the color of the leaves become Brown and gives the flavor of black tea.
Green tea, the oldest type of tea, was favored especially by Japan and China. Here tea leaves having a bit of processing, only heating and drying so that green leaves can be maintained. While the oolong tea is more a kind of transition between green tea and black tea. The third type of tea each have health benefits for containing biochemical called polyfenol bonding, including flavonoids. The flavonoids are a group of antioxidant naturally present in vegetables, fruit, and beverages such as tea and wine.
Subklas polyphenols include flavonol, flavones, flavanon, antosianidin, katekin, and biflavan. Derivative of katekin such as epi-cathecin (EC), epigallo-cathecin (EGC), epigallo-cathecin gallate (EGCg), and quercetin are generally found in tea. EGCg and quercetin is a powerful anti oxidant with a strength of up to 4-5 times higher than vitamin E and C that is also an antioxidant potential. Antioxidants are known to be able to prevent the cells from damage by considering each cell damage will donate more than 50 diseases.
Green tea contains EGCg, as well as black tea, is thus said to be an expert in biochemistry. In a study conducted researcher Netherlands mentions, consume 4-5 cups of black tea every day will lower the risk of stroke to 70% compared with those who consume 2 cups of tea a day or less. Other reports mention the more consuming black tea associated with low case a heart attack. John Folts, Director of Medical Schools, research centres and the prevention of Arterial Thrombosis, University of Wisconsin, USA found the key benefits that the flavonoids in tea. The results of his research shows, the flavonoids in tea black capable of inhibiting clotting platelet blood cells thus preventing the blockage of blood vessels in coronary hantung disease and stroke. Other studies mention that fanatical tea drinkers have cholesterol levels and low blood pressure, although it remains unclear whether they were directly caused by tea.
Researchers at Case Western Reserve University, Cleveland, USA found the influence of the use of green tea on skin up to 90%. It turns out the tea very effective to protect the skin from the sun which can lead to skin cancer. Tea is also known to contain fluoride which can strengthen teeth and help prevent email damage teeth. In a laboratory study in Japan, experts found that tea helps prevent the formation of dental plaque and oral bacteria cause swelling of the gums.
Research in Japan shows, tea-producing region known as the tea drinkers pendudukanya Bigot, very low numbers of death caused by cancer. The results of the study, conducted in cooperation between the research team and the Center for cancer research Oguni in Beijing to study the influence of green tea extract on mice that had been given a ration of food is carcinogenic (cancer-trigger substances). Reportedly, the average rate of cancer in mice that received the green tea extract from rat not half received the green tea extract.
The researchers believe that the polyphenols are known as cathecin found in green tea, helps the body fight cancer cells. Other studies conducted by the Oguni and Dr. Masami Yamada of the Hamamatsu Medical Center found the cathecin kill Helicobator pylori, the bacteria causes gastric cancer.
Green tea, the oldest type of tea, was favored especially by Japan and China. Here tea leaves having a bit of processing, only heating and drying so that green leaves can be maintained. While the oolong tea is more a kind of transition between green tea and black tea. The third type of tea each have health benefits for containing biochemical called polyfenol bonding, including flavonoids. The flavonoids are a group of antioxidant naturally present in vegetables, fruit, and beverages such as tea and wine.
Subklas polyphenols include flavonol, flavones, flavanon, antosianidin, katekin, and biflavan. Derivative of katekin such as epi-cathecin (EC), epigallo-cathecin (EGC), epigallo-cathecin gallate (EGCg), and quercetin are generally found in tea. EGCg and quercetin is a powerful anti oxidant with a strength of up to 4-5 times higher than vitamin E and C that is also an antioxidant potential. Antioxidants are known to be able to prevent the cells from damage by considering each cell damage will donate more than 50 diseases.
Green tea contains EGCg, as well as black tea, is thus said to be an expert in biochemistry. In a study conducted researcher Netherlands mentions, consume 4-5 cups of black tea every day will lower the risk of stroke to 70% compared with those who consume 2 cups of tea a day or less. Other reports mention the more consuming black tea associated with low case a heart attack. John Folts, Director of Medical Schools, research centres and the prevention of Arterial Thrombosis, University of Wisconsin, USA found the key benefits that the flavonoids in tea. The results of his research shows, the flavonoids in tea black capable of inhibiting clotting platelet blood cells thus preventing the blockage of blood vessels in coronary hantung disease and stroke. Other studies mention that fanatical tea drinkers have cholesterol levels and low blood pressure, although it remains unclear whether they were directly caused by tea.
Researchers at Case Western Reserve University, Cleveland, USA found the influence of the use of green tea on skin up to 90%. It turns out the tea very effective to protect the skin from the sun which can lead to skin cancer. Tea is also known to contain fluoride which can strengthen teeth and help prevent email damage teeth. In a laboratory study in Japan, experts found that tea helps prevent the formation of dental plaque and oral bacteria cause swelling of the gums.
Research in Japan shows, tea-producing region known as the tea drinkers pendudukanya Bigot, very low numbers of death caused by cancer. The results of the study, conducted in cooperation between the research team and the Center for cancer research Oguni in Beijing to study the influence of green tea extract on mice that had been given a ration of food is carcinogenic (cancer-trigger substances). Reportedly, the average rate of cancer in mice that received the green tea extract from rat not half received the green tea extract.
The researchers believe that the polyphenols are known as cathecin found in green tea, helps the body fight cancer cells. Other studies conducted by the Oguni and Dr. Masami Yamada of the Hamamatsu Medical Center found the cathecin kill Helicobator pylori, the bacteria causes gastric cancer.
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