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Japanese Green Tea Health Implications
There has been increasing research in recent years into the potential
benefits of tea on human health and perhaps you've already read some of the
articles that have been appearing in various magazines. Ever since tea was
discovered in China, it has been thought that tea has wide-ranging health
benefits, and now modern research seems to be proving these ancient beliefs. we
are in the process of complining research and discretations from both eastern
and western sources
Asides from the obvious benefits that tea is an all-natural product and is
virtually calorie-free (if taken without milk or sugar), recent research
suggests that tea:
- Reduces the risk of cancer,
- Improves cardiovascular health and reduce LDL "bad" cholesterol levels in
the blood,
- Contribute to oral health by strengthening tool enamel (tea naturally
contains fluoride) and by inhibiting plaque-causing bacteria in the mouth,
- Increases bone mineral density (BMD),
- Boosts the immune system by increasing the amount of white blood cells in
the body,
- Aids in digestion and improve overall digestive health.
Tea is made up of three major chemical components - polyphenols (polyphenols
in tea are called flavonoids), caffeine and essential oils, the first two of
which are responsible for tea's health benefits. The polyphenols in tea are
thought to have antioxidant properties, helping to neutralize the free radicals
that can cause cancer, and to help inhibit the absorption of cholesterol into
the blood stream. The caffeine in tea acts as a gentle stimulant to the heart
and circulatory system (helping to keep arteries soft and prevent
atherosclerosis), increases concentration, alertness and accuracy, enhances the
senses of taste and smell, and stimulates the digestive juices and the
metabolism (helping to eliminate toxins from the body).
A serving of tea usually contains less than half the caffeine of coffee (or
40 mg). Actual caffeine levels are dependent upon the specific blends and
strength of the tea brew. In general, green tea has less caffeine than oolong
and oolong has less caffeine than black tea. Tea bags, which are made up of the
smallest leaf particles, release more caffeine all at once, while loose leaf tea
releases less more slowly.
Composition of green tea leaf " Camellia Sinesis " plant.
Composition of the green tea leaf:
- ( % of dried leaf )
- Polyphenols 37%
- Carbohydrates 25%
- Caffeine 3.5%
- Potein 15%
- Amino acids 4%
- Lignin 6.5%
- Organic acids 1.5%
- Lipids 2%
- Ash 5%
- Chlorophyll 0.5%
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