Tea alcohol consumption culture has a lengthy history in China. Consuming tea has lots of advantages for human health. Nevertheless, many individuals still quit at the astringent preference when drinking tea. This is generally since tea includes polyphenols, which will certainly form a nonporous layer on the tongue. The film that makes the tongue dry as well as astringent, after the film is broken, it will certainly be changed into the usual “returning pleasant”. We jointly refer to this sort of polyphenols as tea polyphenols.
Tea polyphenols in tea consist of more than 30 kinds of polyphenols, which are generally divided right into 4 categories: catechins, flavonoids, anthocyanins and phenolic acids. It is just one of the main components that create the shade and also scent of tea. Amongst the 6 major tea classifications, the tea polyphenol material is placed from high to low: eco-friendly tea > yellow tea > dark tea > white tea > oolong tea > black tea. Among them, green tea has the greatest content of tea polyphenols, representing 15% to 30% of its mass. Research studies have actually revealed that tea polyphenols have anti-oxidation, anti-radiation, anti-aging, hypolipidemic, anti-bacterial as well as anti-inflammatory, preventing lump cells as well as various other health care impacts.
Tea polyphenols, English is Tea Polyphenols, also known as tea tan or tea tannin, is a kind of fused-ring aromatic hydrocarbons, is the general name of polyphenols in tea, is a group of complexes containing multiple phenolic hydroxyl groups in molecular structure, They exist in plant defense systems to fight against harsh environments, and can usually be divided into four categories, including flavanols, anthocyanins, flavonoids, flavonols, and phenolic acids. Among them, catechins, the flavanols, have the highest proportion and are the most widely known, and their content accounts for about 70% of the total tea polyphenols. Tea polyphenols are not only one of the keys to forming the color and aroma of tea, but also the main material basis for the health care value of tea.
Tea polyphenols in tea will be transformed and aggregated into other substances with the degree of fermentation. The higher the degree of fermentation, the less tea polyphenols. Therefore, among all kinds of tea, unfermented green tea has the most polyphenol content. The green tea polyphenols and polyphenol green teas that everyone talks about are actually because of the content of green tea. It contains quite a lot of tea polyphenols. According to data, the content of tea polyphenols in green tea is 1.4 times higher than that of homogeneous black tea, and it is also about 50% higher than that of homogeneous oolong tea. The difference is quite surprising. In addition, tea that undergoes more photosynthesis will also have a higher content of tea polyphenols. Therefore, since most of the new buds grow at the top, they are more likely to be exposed to sunlight, and the tea leaves produced will also have more tea polyphenols.
Tea polyphenols have good anti-oxidative power and are scavengers of free radicals in the human body. They can block the process of lipid peroxidation and improve the activity of enzymes in the human body, thereby having anti-mutation, anti-cancer and anti-aging effects. Various research data show that the antioxidant properties of tea polyphenols are more than ten times stronger than that of vitamin E, and the combination with vitamin C and E will achieve a synergistic effect.
Green tea as well as additionally cancer cells avoidance are not new topics for a very long time. Tea polyphenols can prey on hazardous entirely complimentary radicals, block the lipid peroxidation process, and boost the job of enzymes in the body, consequently playing an anti-mutation as well as likewise anti-cancer influence. According to proper details, tea polyphenols (usually catechin compounds) in tea are useful for the avoidance in addition to adjuvant therapy of numerous cancers cells such as stomach cancer cells and digestive tract cancer cells.
Tea polyphenols have a strong repressive impact on transforming enzyme task, as well as likewise can play a role in reducing or keeping protected high blood pressure.
Tea polyphenols, specifically catechins ECG along with EGC in tea polyphenols as well as likewise their oxidation items thearubigin, theaflavins, and so on, aid to impede the development of atherosclerotic plaques and also kind fibers with improved blood coagulation density. The healthy protein is reduced along with the blood coagulation becomes clear, thus decreasing blood lipids and staying clear of liver and also coronary atherosclerosis.
Tea polyphenols have a managing result on the sugar metabolic process trouble of the body, and can decrease the blood sugar level, for that reason properly protecting versus along with treating diabetes mellitus.
Tea polyphenols can prevent the manufacturing of lipid peroxides, can eliminate vasospasm, preserve the flexibility of capillary walls, increase the efficient size of blood vessels, and decrease high blood pressure through vasodilation, consequently efficiently stopping stroke.
Tea polyphenols have protective in addition to repairing results on the deformability of red cell, as well as are very easy to create complicateds with thrombin to quit fibrinogen from becoming fibrin. Additionally, tea polyphenols can efficiently hinder the rise of cholesterol degrees in plasma and additionally liver, as well as likewise promote the discharging of lipids and also bile acids from the body, therefore correctly stopping the formation of apoplexy.
➆ Bronchial bronchial asthma
Tea polyphenols can prevent allergic reactions induced by energetic elements such as antibodies, epinephrine, enzymes, etc, in addition to have a significant effect on allergic ailment such as bronchial asthma.
➇ Uneven defecation
As the claiming goes: “a favorite in the early morning, a day of condition”, tea polyphenols can increase the intestinal feedback and additionally accelerate the peristalsis of the significant intestine to complete the result of treating abnormality.
⑨ Looseness of the bowels
By enhancing the comprehensive resistance of the body, tea polyphenols protect against as well as kill many harmful pathogenic germs that cause diarrhea, and also eliminate the stress of the belly in addition to digestive tract tracts, so regarding attain the impact of anti-inflammatory as well as likewise antidiarrheal.
Tea polyphenols can advertise the body’s absorption of vitamin C, hence properly preventing as well as dealing with scurvy.
We know that there are six basic types of tea: white, green, yellow, green, red, and black.
The six major types of tea are classified according to the degree of oxidation and the way of oxidation of tea polyphenols.
Professor Chen Rong proposed a classification method of six major tea categories “in order of the degree of oxidation of tea polyphenols and based on enzymology”.
There is also an ingredient in tea called polyphenol oxidase. Both polyphenol oxidase and tea polyphenols are high in fresh leaves, but they do not react in different organelles. If the permeability of the cell membrane is destroyed, the polyphenol oxidase and tea polyphenols distributed in different organelles will encounter an enzymatic reaction together, and the tea will turn red.
To make green tea, it needs to be killed at high temperature. The purpose of the green tea is to inactivate the polyphenol oxidase. After the polyphenol oxidase is inactive, the color of the tea polyphenols will not change, so we see that the color of green tea is mainly chlorophyll. .
However, to make black tea, it is necessary to use the activity of polyphenol oxidase, so that tea polyphenols and polyphenol oxidase react more, and the color changes, which first turns into yellow theaflavins, and then turns into red thearubigins , and finally becomes black theabrownin.