Let me introduce green tea to you:
Three functions of green tea
American medical research report: Green tea has three major effects: (1) Caffeine: it can stimulate the central nervous system, eliminate drowsiness, strengthen the heart and diuresis, and improve endurance and memory. (2) Tannin: It has astringent and intestinal regulating effects, and can combine with harmful heavy metals (such as strontium and cadmium) in human body to form insoluble compounds, thus eliminating its toxicity and preventing blood absorption. (3) Vitamin C: it can prevent scurvy, strengthen hematopoiesis and detoxification, enhance the function of bone tissue and internal organs, and eliminate fatigue; Taking a lot of vitamin C in green tea can also prevent cancer.
Drinking tips
You can drink more green tea, but you can't make it! Therefore, to learn the correct brewing method of green tea, you must firmly remember that when brewing green tea, the water temperature should be controlled at 80℃? About 90℃. If green tea powder is brewed, it can be brewed with warm water of about 40℃ ~ 60℃. The weight is 20 grams of green tea powder and 450cc of boiling water. Don't drink it for the first time, or you will be speechless. After pouring hot water, shake it and pour it out. However, the tea brewed for the second time should be finished within 30 minutes to 60 minutes, otherwise the nutrients in the tea will become unstable and you will not enjoy so many benefits.
Green tea should not be soaked too thick, otherwise it will affect the secretion of gastric juice, and it is best not to drink it on an empty stomach-otherwise your gastric juice will react with green tea alkaloids, and there will be a battle of bliss in your confusion, which will make you suffer all day-okay? That's it. Whether you can become a beauty of green tea depends on your own practice!
The efficacy of green tea
First, the nutritional value of green tea
After analysis and identification, there are about 500 compounds in tea. Such as vitamins, protein, amino acids, lipids, sugars and mineral elements.
1, vitamin C is also called ascorbic acid. Early spring tea is often the best period of green tea quality in a year. Many famous teas, such as West Lake Longjing, "Biluochun", Huangshan Mao Feng, Guzhu Zizun, Guiping Xishan Tea, etc. , are made from the tender buds of early spring tea. Therefore, in the literature of past dynasties in China, there is a record that "spring tea is the most expensive".
Physical resistance and immunity
Tea contains many vitamins. Among them, water-soluble vitamins (including vitamin C and B vitamins) can be directly absorbed and utilized by the human body by drinking tea. The content of vitamin C in tea is high, and the content of advanced Longjing tea can reach more than 360 mg, which is higher than that of lemon, citrus and other fruits. The content of vitamin C in black tea and oolong tea decreased due to oxidative damage during fermentation, especially in black tea. Therefore, the higher the grade of green tea, the higher its nutritional value. Everyone can meet the daily requirement of vitamin C by drinking 10g of high-grade green tea every day. Fat-soluble vitamins are insoluble in water, and tea leaves are difficult to be absorbed and utilized when brewed with boiling water. Therefore, it is now advocated to "eat tea" properly to make up for this defect.
2. Supplementing protein and amino acids needed by human body.
The content of water-soluble protein in tea which can be directly absorbed by drinking tea is about 2%, and there are 25 kinds of amino acids, 6 of which belong to 8 kinds of amino acids necessary for human body. Although the content of these amino acids in tea is not high, it can be used as a supplement to human daily needs.
3. Mineral elements
Tea contains many elements and trace elements needed by human body. The content of zinc is high, especially green tea. Drinking tea regularly is one of the important channels to obtain these mineral elements.
Second, the medicinal value of green tea
Tea polyphenols, caffeine and lipopolysaccharide are the main components with pharmacological effects in tea.
(1) tea polyphenols
1. Helps to delay aging.
Tea polyphenols have strong oxidation resistance and physiological activity, and are scavengers of human free radicals. 1 mg tea polyphenols have the same scavenging effect on excessive free radicals harmful to human body as 9 micrograms of superoxide dismutase (SOD), which is much higher than other similar substances. Tea polyphenols can block lipid peroxidation and remove active enzymes. According to the test results of Tomoyo in Ota, Japan, it is confirmed that the anti-aging effect of tea polyphenols is 18 times stronger than that of vitamin E.
2. Helps to inhibit cardiovascular diseases.
The human body has cardiovascular diseases such as high cholesterol and triglycerides, such as fat deposition on the inner wall of blood vessels and atherosclerotic plaques formed after vascular smooth muscle cells proliferate. Tea polyphenols, especially catechins ECG and EGC in tea polyphenols and its oxidation products theaflavins, are helpful to inhibit this mottled proliferation, reduce the formation of fibrinogen that enhances coagulation viscosity, make coagulation clear, and thus inhibit atherosclerosis.
3. Help to prevent and fight cancer.
Tea polyphenols can block the synthesis of carcinogens such as nitrite in the body, which can directly kill cancer cells and improve the immune ability of the body. Tea polyphenols (mainly catechins) in tea are beneficial to the prevention and adjuvant treatment of cancers such as gastric cancer and intestinal cancer.
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