Efficacy and function of tea polyphenols
1, which helps to delay aging. Tea polyphenols have strong oxidation resistance and physiological activity, and are scavengers of human free radicals. 1 mg tea polyphenols have the same effect of eliminating excessive free radicals harmful to human body as 9 micrograms of superoxide dismutase, which is much higher than other similar substances. Tea polyphenols can block lipid peroxidation and remove active enzymes. According to the test results of Tomoyo in Ota, Japan, it is confirmed that the anti-aging effect of tea polyphenols is 18 times stronger than that of vitamin E.
2, help to inhibit cardiovascular disease.
① Reduce blood lipid and prevent atherosclerosis of liver and coronary artery.
Tea polyphenols can inhibit cardiovascular diseases and play an important role in human fat metabolism. High cholesterol and triglyceride content, fat deposition on the inner wall of blood vessels, proliferation of vascular smooth muscle cells and atherosclerosis and other cardiovascular diseases. Tea polyphenols can reduce fibrinogen, make blood coagulation clear and inhibit atherosclerosis.
② Lowering blood pressure
Tea polyphenols have a strong inhibitory effect on invertase activity, so it can reduce or keep blood pressure stable.
③ lowering blood sugar
Tea polyphenols can regulate the disorder of glucose metabolism and reduce blood sugar level, thus effectively preventing and treating diabetes.
④ Prevention and treatment of stroke.
Tea polyphenols can inhibit the production of lipid peroxide, eliminate vasospasm, maintain the elasticity of blood vessel wall, increase the effective diameter of blood vessels, and reduce blood pressure through vasodilation, thus effectively preventing stroke.
⑤ Thrombosis
The increase of plasma fibrinogen can cause the aggregation of red blood cells and the increase of blood viscosity, thus promoting thrombosis. In addition, the increase of phospholipids and cholesterol in cell membrane lipids will reduce the deformability of red blood cells, seriously affect the perfusion of microcirculation, increase blood viscosity, make capillary blood flow stagnate, and aggravate red blood cell aggregation and thrombosis.
Tea polyphenols can protect and repair erythrocyte deformability, easily form a complex with thrombin, and prevent fibrinogen from becoming fibrin. In addition, tea polyphenols can effectively inhibit the increase of cholesterol content in plasma and liver, promote the excretion of lipids and bile acids, and thus effectively prevent the formation of thrombosis. Most of the existing lipid-lowering and antithrombotic drugs have certain toxic and side effects and are not easy to take for a long time. Tea polyphenol is a natural chemical component in tea with lipid-lowering and antithrombotic effects, and its antioxidant properties make it a new functional health food.
3, help to prevent and fight cancer. Tea polyphenols can block the synthesis of carcinogens such as nitrite in the body, which can directly kill cancer cells and improve the immune ability of the body. Tea polyphenols (mainly catechins) in tea are beneficial to the prevention and adjuvant treatment of cancers such as gastric cancer and intestinal cancer.
4. It is helpful to prevent and treat radiation injury. Tea polyphenols and their oxidation products have the ability to absorb the toxicity of radioactive substances strontium 90 and cobalt 60.
5. Improve comprehensive immunity. By regulating the activity of immunoglobulin, it can indirectly improve the comprehensive immune ability of human body, resist rheumatism factors, and resist bacteria and viruses.
Tea polyphenols can increase the total immunoglobulin in human body and maintain it at a high level, thus stimulating the change of antibody activity, improving the overall immunity of human body, and indirectly achieving the effect of inhibiting or pinning various pathogens, bacteria and viruses.
6. Promote the absorption of VC and prevent scurvy. Tea polyphenols can promote the absorption of vitamin C, thus effectively preventing and treating septicemia.
7, help beauty and skin care. Tea polyphenols are water-soluble substances. Washing your face with tea polyphenols can clear the greasy face, astringe pores, and have the functions of disinfection, sterilization and anti-aging.
Nutritional value of tea polyphenols
1, tea polyphenols can scavenge harmful free radicals, block the process of lipid peroxidation and improve the activity of enzymes in human body.
2. Flavanol in tea polyphenols can stimulate renal vasodilation and increase renal blood flow, thus improving glomerular filtration rate and eliminating lactic acid in urine.
3. Tea polyphenols can promote the absorption of vitamin C and prevent scurvy.
Benefits of tea polyphenols
Tea polyphenols have strong antioxidant capacity, no side effects and no odor, and are also anti-cancer nemesis. The most common tea leaves around us contain a lot of tea polyphenols. Tea polyphenols are beneficial substances, which can reduce blood lipids and eliminate viscous cholesterol accumulated in blood vessels. Tea polyphenols can also lower blood pressure. Tea polyphenols have active enzymes, which can keep blood pressure stable.
For people with more fat, tea polyphenols also have the functions of lowering blood sugar, regulating the metabolic balance of the body and avoiding excessive blood sugar concentration. There are many reasons for the formation of fat, including insufficient intake of vitamin C. Tea polyphenols can also promote the intake of vitamin C and maintain the normal operation of the body.
In addition, tea polyphenols also have the function of improving immunity. Tea polyphenols can indirectly regulate immunoglobulin in the body and inhibit the canceration of necrotic cells, which is also the reason why the elderly often drink tea but are not easy to get lesions.
About tea polyphenols
It is the general name of polyphenols in tea, including flavanols, anthocyanins, flavonoids, flavonols, phenolic acids and so on. It is mainly flavanol (catechin), and catechin accounts for 60~80%. Tea polyphenols, also known as tea tannins or tea tannins, are one of the main components that form the color, fragrance and health care functions of tea. Studies have shown that tea polyphenols and other active substances have detoxification and anti-radiation effects, can effectively prevent radioactive substances from invading bone marrow, and can quickly discharge strontium 90 and cobalt 60, which is praised as "radiation nemesis" by health care medical circles.