Green tea is richest in epigallocatechin-3 gallate whereas black tea is richest in theaflavins research has shown that both can exert health benefits. Though green tea is often believed to be richer in polyphenols than black or oolong (red) teas, studies show that-with the exception of decaffeinated tea-all plain teas have about the same levels of these chemicals, albeit in different proportions.
CAFFEINE IN GREEN TEA FREE
Free radicals can alter DNA by stealing its electrons, and this mutated DNA can increase LDL cholesterol or alter cell membrane traffic-both harmful to our health. These chemical compounds act as antioxidants, which control the damaging effects of free radicals in the body. Polyphenols, or flavonoids, are likely a key component to what makes tea a healthful drink. So pick a color, let it cool, and enjoy a cup! In the meantime, there appears to be little risk associated with drinking tea except for frequent consumption of very hot tea. Randomized controlled trials are needed to confirm if these healthful and harmful associations are causal. However, there may be an increased risk of esophageal and stomach cancers from drinking tea that is too hot (more than 131-140° F ). Observational research has found that tea consumption of 2-3 cups daily is associated with a reduced risk of premature death, heart disease, stroke, and type 2 diabetes. Human studies have generally been less conclusive, yet show promise. Tea and HealthĪnimal studies suggest potential health benefits of tea due to its high polyphenol content. These are plant chemicals that give teas their distinct flavor and aroma and may have health-promoting properties.
Most traditional teas do not contain a significant amount of nutrients, but are rich in polyphenols. Catechins – found in green tea epigallocatechin-3 gallate (EGCG) is the main form.Theaflavins – formed when black tea leaves are oxidized.Flavonols – myricetin, quercetin, kaempferol.Caffeine (traditional teas, not herbal).Herbal teas are not made from the Camellia plant but from dried herbs, spices, flowers, fruit, seeds, roots, or leaves of other plants they do not typically contain caffeine as do traditional teas. Black tea is the most popular worldwide, followed by green, oolong, and white tea. The flavor of tea varies by where the tea leaves are harvested and how they are grown and processed. In the early 19 th century, Great Britain popularized the concept of afternoon tea, a break from one’s routine in which tea is served alongside sandwiches and baked goods such as scones. Merchants helped its popularity to spread quickly across continents. The first recording of tea described it as a medicinal beverage in China in the 3 rd century AD. It’s a simple preparation of pouring hot water over cured leaves of the Camellia sinensis plant. Tea is the most popular beverage in the world after water.
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