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Nutrition |
Effects of Tea |
|---|---|
| Catechin and its oxidized condensed product | Anti-oxidization, prevention of cancer and anti mutagens, reduce cholesterol, lowering of blood pressure, regulate glycemia, prevent thromboembolism, build up resistance to bacteria, and regulate enterobacteria |
| Vitamin C | Anti-oxidization, prevention of scurvy and cancer |
| Vitamin E | Anti-oxidization, prevention of cancer, enhances chances of fertility |
| Carbohydrates | Reduce blood-sugar level |
| Manganese | Anti-oxidization, co-enzyme factor, improve the immune system Tea is one of the richest source of manganese in our diet , with 5-6 cups of tea providing 45% of our daily requirement |
| Zinc | Prevention of skin inflammation, improve the immune system and sensation of taste |
| Selenium | Anti-oxidization, prevention of cancer selenium can cooperate with other microelements such as zinc, copper and vitamins like vitamin E, C, A, and carotene to eliminate the body's metabolized waste |
| Flavonoid | Strengthen elasticity of capillary walls, stimulate the body, strengthen the heart, accelerate metabolism Common green and black tea leaves consist of about 25-30 percent flavonoids |
| Beta-carotene | Anti-oxidization, prevention of cancer, improve the immune system |
| Fluorine | Prevent tooth-decay |
| Caffeine | Stimulate central nervous systems, accelerate energy, strengthen heart beats, and improve urination |
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