Tea polyphenols, the jewel of tea

For many young people these days, drinking herbal tea is not only for enjoying the taste and fragrance but also for health. The tea polyphenols contained in tea are essential nutrients. Still, they are such outstanding nutrients that you can only have them if you want them.

Tea polyphenols have a characteristic that there will be more released at high temperatures, which means the higher the temperature, the more the amount will be absorbed, and of course, the higher the nutritional value of the tea. Tea polyphenols are undoubtedly good, but the absorption rate is only about 2% to 5%, so how to improve the absorption rate of such a good nutrient?

One medical health expert from SaintNoon told us that adding one thing when making tea will give you a superb return.

Many people know drinking tea is good, so they brew a pot full of drinking all day. But drinking too much water is easy to cause edema, and the absorption rate of tea is low. If you add a few slices of lemon, a cup can top the effect of drinking a few cups.

Only 2% to 5% of tea polyphenols will be absorbed into the human body. Suppose fresh lemon or juice with vitamin C is added when making tea. In that case, you can increase the absorption of tea polyphenols in the human body. The highest absorption rate can be increased by 13 times!

So, drinking 1 cup of tea is the same as drinking 13 cups of tea polyphenols.

However, it should be considered that vitamin c is a very delicate nutrient, and high temperatures will be destroyed it. How exactly can you make a healthy lemon tea?

How to brew lemon tea

1. First of all, prepare the tea and boiled water, followed by choice of two pointed, full and firm in the middle, weighing heavy lemon, which has richer vitamin c.

2. Then washed the lemon and cut it into thin slices. Steeping tea with a relatively lower water temperature can put lemon slices in during this period. Remember that the water temperature can not be too high. Otherwise, vitamin C will be destroyed, as the number of lemon slices can be added according to their preferences.

Noticed that:

1. Do not remove the skin of the lemon, which contains a relatively high amount of vitamin c. It also has vitamin P, which is good for our blood vessels and can help us prevent the embrittlement of small blood vessels and increase the elasticity of small blood vessels, making them healthier.

2. Some people are terrified of acid and do not like to eat lemon, then there is also a good way: use kumquats instead of lemon. The effect is better—the taste of sweet and not acidic.

In addition, the vitamin C inside the kumquat is more than that inside the lemon. 100 grams of kumquat contains 35 mg of vitamin C, and 100 grams of lemon contains 22 mg of vitamin C, so that you can choose according to your preference.

Lemon or kumquat can improve the body's absorption rate of tea polyphenols, so what are the benefits of tea polyphenols worth doing?

Tea polyphenols are known as "the medicine of all diseases."

Many of the effects of tea are due to the role of tea polyphenols. The tea polyphenols content in tea leaves is 20-35%, with green tea having the highest polyphenol content.

1. Antibacterial effect

Many scholars have recognized tea polyphenols as broad-spectrum, potent, low-toxicity of antibacterial drugs in many countries.

2. Anti-viral effect

Japanese researchers have found that tea polyphenols inhibit influenza A and B viruses. At the same time, Switzerland researchers have also found that catechins have an inhibitory effect on the human respiratory syncytial virus (RSV).

3. Anti-cancer, anti-mutagenic effect

The research on tea polyphenols can prevent cancer, anti-cancer, and anti-mutagenesis has been reported in many countries at home and abroad. Many studies have confirmed that tea polyphenols can inhibit the mutation induced by a variety of chemical carcinogens and the mutagenic effects of some mixed carcinogens (tobacco mist concentrates, coal tar, smoked fish extract, X-rays).

4. Antioxidant effect

The body will metabolize and constantly produce harmful free radicals in everyday activities. The antioxidant capacity of tea polyphenols is 18 times that of vitamin E and 3 to 10 times that of vitamin C.

5. For cardiovascular disease

Recent research by scientists has proved that tea polyphenols have anticoagulation, pro-fibrinolysis, anti-platelet agglutination, lowering blood pressure, lowering blood lipids, preventing atherosclerosis, protecting the heart muscle, and other effects.

6. Hypoglycemic effect

Several experimental data confirm that tea polyphenols are inhibitors of sucrase, so they can inhibit the conversion of sucrose to glucose and make blood sugar drop.

Purdue University researchers also found that adding some citrus foods rich in vitamin C to green tea can improve the body's absorption efficiency of catechol. And it also can increase the health benefits of catechol by four times. Experiments have shown that among citrus foods, lemon has the best effect.

Advice from experts

There is much knowledge about drinking tea. To drink a healthy body, experts also recommended a private secret of his. He called it Strong Life Tea, which strengthens our vitality.

Brewing strong tea: tea + wolfberry + astragalus + American ginseng tablets. Boiling water for drinking.

(Note that the tea should be manageable for 20~30 wolfberries, 6~7 slices of American ginseng small, 4~5 slices of American ginseng large, and 1~2 slices of astragalus.)

• Chinese wolfberry can improve immunity.
• American ginseng improves immunity and strengthens heart function.
• Astragalus can improve immunity and lower blood pressure, lipids, and blood sugar.