Useful and medicinal properties of tea
The healing properties of tea have been known for a long time. Healers of antiquity knew about the nature of tea to restore strength and promote longevity.
An interesting story is about a Buddhist monk named Bodhidharma( Daruma), who fell asleep during a prayer. When he woke up, he was very angry with his own weakness and cut off his eyelids so that his eyes were always open. From the age of grown tea bushes, a drink from the leaves of which gave strength to monks during services.
The tonic properties of tea have been studied and studied. As it is written in scientific books, the physiological value of tea is explained by the rich and harmonious content of a large number of various chemical compounds in it. As part of tea, recently discovered about 300 biologically active substances that affect many of the biochemical and physiological functions of the body. That's why tea is called a miracle drink, which has valuable nutritional and medicinal properties. It is established that the caloric value of tea, if we proceed from the calculation of its dry mass, is 25 times higher than the calorie content of the bread.
Tea infusion, thanks to the caffeine contained in it, has a tonic and stimulating effect on the central nervous system, intensifies the excitation processes in the cerebral cortex, prolongs the time of extinction of conditioned reflexes. It increases mental and physical efficiency, stimulates the activity of the heart, weakens the action of hypnotics, dilates the vessels of the brain.
When studying the chemical composition of the leaves of a tea bush, it is established that the amount of extractive water-soluble substances is 30-50%, including 15-30% of tannins, in which 75-78% of tannins.
The leaves of the tea bush contain alkaloids: caffeine( 2-5%);theophylline, readily soluble in hot water and chloroform;theobromine, hardly soluble in water and alcohol;xanthine, adenine, hypoxanthine, methyl xanthine, paraxanthin, isotine;phosphorus-containing organic compounds: lecithin, nucleotide adenine, nucleotide cytisine, iron and manganese-containing nucleotides;pigments( chlorophyll, xanthophyll, carotene, theorubigins, theoflavins, alpha-spinasterol, beta ami-rin);a small amount of chlorogenic acid;essential oil( 0.01%), which includes alpha and betahexenol, terpineol and limonene;flavonoids: kaempferol, 3-rhamnoglucoside kaempferol, astragaline( 3-glucoside kaempferol), 3-rhamnodi-glucoside kempferol, myricetin and its glucosides( myricitrin, 3-glucoside myricetin, etc.);enzymes, theoflavins, theorubigins and glycosides.
For tea is characterized by an abundance of phytoncides, which include more than 30 volatile aldehydes, and the protein content and nutritional value of tea leaf is not inferior to leguminous crops.
Of the 17 amino acids found in tea, the most valuable is glutamic. The composition of the plant found 4-7% of mineral and other inorganic substances, as well as macroelements( iron, phosphorus, magnesium, potassium, calcium, manganese) and trace elements( copper, iodine, fluorine, gold, etc.).Phosphorus is in a bound state in the form of phytin hexose monophosphate, hexozodiophosphate and orthophosphoric acid. It is important that most micro- and macroelements are in complex organic compounds, most often in a colloidal state, so when brewing tea they quickly dissolve.
Tea tannins consist of more than 30 polyphenol compounds including the theotanin, about 10 catechins, a number of polyphenols and their derivatives. The tea tannin after oxidation is oxidized and loses its own bitter taste, so the tea acquires a pleasant sharp astringency. The amount of tannin in green teas significantly exceeds the content of the latter in black. At the same time in black teas, 40-50% of tannin is in an oxidized state, which explains its faster dissolution after brewing. Tannin and tea ka-teins have the properties of vitamin R.
Tea caffeine( unlike coffee and cocoa) is associated with tannin and is called tanatkofein. Tea contains up to 4% caffeine, and given the amount of tea we consume per day, every second or third person seems to have to be poisoned by this alkaloid. At the same time, when we drink coffee, which contains less caffeine, we often feel heart palpitations, tinnitus and some other unpleasant vascular disorders. When tea is used, there are no such phenomena. This is due to the fact that in tea, caffeine is always in a bound state with tannin, and at the same time in the body it comes together with theobromine and theophylline, so the tea caffeine is absorbed slowly and quickly excreted from the body. This natural combination of caffeine in tea is less harmful than in coffee.
Tea contains lemon, oxalic, pyruvic, malic, fumaric and other acids, which have a positive effect on the motor function of the digestive organs, possessing bactericidal properties, regulating the activity of hormones, enzymes and other biologically active substances. In tea, more than 10 enzymes have been detected, of which polyphenol oxidase, peroxidase, catalase and invertase are considered to be the leading ones.
Many aspects of the therapeutic properties of tea depend on the content of catechins and vitamin P, which have high biological activity. Together with vitamin C they lower the increased permeability of capillaries. The capillary strengthening and anti-inflammatory properties of vitamin P and tea catechins are considered useful in the treatment of diseases such as chronic hepatitis, rheumatic endocarditis, nephritis, and some forms of skin diseases. Tea catechins increase the respiratory capacity of living body tissues, so they are also useful in those diseases whose pathogenesis is associated with a violation of tissue respiration.
Vitamins P and C have a hemostatic effect, so tea infusion( 1: 10), prepared by boiling over low heat( 5-10 min), is able to prevent or eliminate point hemorrhage of the mucous membrane of the gums, stomach and intestines.
Biologically active substances in tea interfere with the metabolic processes of the body. Ascorbic acid, iron and trace elements of tea are stimulants of hematopoiesis. Vitamin C increases the phytocyte activity of leukocytes, i.e., activates the body's defense mechanisms. Together with routine increases the resistance of red blood cells and the resistance of capillaries. Infusion of green tea enhances the secretion of 17-corticosteroids, which indicates a positive effect of tea on the functional state of the adrenal cortex. Green tea has a positive effect on patients with chronic hepatitis. This is manifested in a decrease in the activity of aldolase, transmnase, C-reactive protein, which indicates an active anti-inflammatory effect of tea.
Perhaps tea is a protection against some cancers. Tea has always been popular everywhere. Now there are more reasons to "take a cup", as tea has a positive effect on health and may in some cases be a medicine.
Recent scientific advances show that there are many health-promoting substances, including antioxidants, that help prevent many diseases - from heart failure to heart attacks and cancerous tumors.
"The antioxidant properties of one cup of tea are greater than those of a single glass of fruit juice or an equivalent fraction of fruits and vegetables," says Katherine Rice-evan of Kings College, London.
There is evidence that tea can serve as a means of preventing cancer.
A study in China of patients with oral cancer showed that those who were given tea for six months developed more slowly than those who did not. These results of Dr. Chen's research were reported at the Second International Scientific Symposium on the effects of tea on human health.
In an experiment on animals, it was found that tea prevents the development of lung, colon and digestive tract cancer.
Scientists say that tea antioxidants neutralize free radicals, activate some enzymes.
Contrary to popular belief, all of the above applies not only to green tea. Recent research shows that black tea, which is used by most people, is also very useful.
It is not yet clear how much tea should be drunk in order to make a significant contribution to recovery. But I think that one cup of tea is already wonderful.
In recent years, a number of reports have appeared on the effectiveness of certain flavonoids and catechins, including myricitrin, quercetin and rutin in some forms of experimental tumors. If we take into account the high content of routine in the tea, then in connection with this message we can assume that tea is also able to protect our body from some forms of tumor lesions.
Along with the thirsting effect, tea causes an active diaphoretic effect. Jam from raspberries, strawberries, anise fruits, as well as additions of sage leaves, valerian cortex, horsetail grass and some other plants promote perspiration. Strengthening the secretion of sweat glands, tea contributes to the removal of toxins( salts, under-oxidized products, toxins) from the body and this manifests a certain antitoxic, anti-gout, antipyretic effect, prevents the formation of kidney stones.
Tea favorably affects the function of the kidneys and urinary tract. Tea alkaloids( theobromine, theophylline, caffeine), essential oils have an active diuretic effect. Diuretic properties are well manifested in the higher grades of green tea, especially the 95th test.
Traditional medicine widely recommends a tea drink in many diseases. Tea is used as a restorative, tonic, with mental and physical fatigue, as an antitoxic, diaphoretic, antipyretic and diuretic, with feverish conditions arising on the soil of various infectious diseases( pneumonia, dysentery, typhoid, tuberculosis, sore throat, etc.)..) and poisoning( toxic dyspepsia in children).Tea is recommended for syncope, hypertension, hypotension, especially if there is a headache, with colds. The Russian people have a strong tradition of treating any cold bath and hot tea( preferably with honey).