TEA
All tea types, green, black, oolong come from the same tea plant, Camellia sinensis. The leaves are processed differently. Green tea leaves are not fermented; they are withered and steamed. Black tea and oolong tea leaves undergo crushing and fermenting processes.
All teas from the Camellia plant are rich in polyphenols, antioxidants that detoxify cell-damaging free radicals in the body. Tea has about eight to 10 times the polyphenols found in fruit and vegetables
Quercitin, kaempferol, and epigallocatechin are just three among over 4,000 compounds classified as flavonoids these are naturally occurring plant pigments, Among the many benefits attributed to flavonoids are reduced risk of cancer, heart disease, asthma, and stroke. They may play a special role in protecting the brain. Flavonoids, like other antioxidants, do their work in the body by corralling cell-damaging free radicals and metallic ions. Studies have found that certain flavonoids have antihistamine, antimicrobial, memory- and even mood-enhancing properties.
Research shows that tea is high beneficial to our health and suggests that regular tea drinkers people who drink two cups or more a day have less heart disease and stroke and recover from heart attacks faster. Tea also helps soothe stressand keep us relaxed. One British study found that people who drank black tea were able to de-stress faster than those who drank a fake tea substitute. The tea drinkers had lower levels of cortisol, a stress hormone which is responsible for the detrimental effects of stress raising the blood pressure etc. A type of disease-fighting flavonoid and antioxidant, Catechins are the keys to tea's health benefits. The longer you brew the tea, the more flavonoids you'll get.
