The effects of tea

The effects of tea on the cardiovascular system

An important role in the development of cardiovascular disease plays the oxidation of the so-called "bad" LDL cholesterol by free radicals. The risk of arteriosclerosis and myocardial infarction is thus significantly increased. Scientific studies have shown that tea drinkers have a lower risk of cardiovascular disease. Probably, among other things, the effect of the tea polyphenols is responsible as radical scavengers.

The effects of tea on carcinogenesis

In recent years, many studies have looked at the effect of tea ingredients on the development of cancer. The results show that regular tea consumption can prevent cancer. For example, a Japanese study involving more than 8500 people showed that consuming more than 10 cups of tea a day significantly reduces the risk of cancer. An explanation for this is that the polyphenols in tea affect the rate of cell duplication and thus affect the growth and development of cancerous ulcers.

The effects of tea on the skin

The skin also benefits from drinking tea. The antioxidant polypenols protect against radicals caused by UV radiation. They can help prevent sun-related skin damage, protect against premature skin aging and possibly even prevent skin cancer. Current research also looks at the effect of tea on inflammatory skin conditions such as psoriasis. So far, only results from animal experiments exist. These are quite promising.

The effects of tea on infectious diseases

We are constantly surrounded by viruses and bacteria that usually keep the body's immune system well in check. However, we are not always immune to the outbreak of infectious diseases caused, for example, by salmonella or influenza viruses. Tea drinkers seem less vulnerable here. The tea catechins are believed to inhibit the growth of certain harmful bacteria and viruses.

Info: What is better - black or green tea? Due to the different ways of processing, there are different types of polyphenols in green and black tea. Green tea is dominated by catechins (eg epigallocatechin gallate - EGCG), whereas black tea contains mainly the theaflavins and thearubigenes produced by fermentation from the catechins. Antioxidant potential has both the green and black tea polyphenols. The time of brewing has an additional influence on the antioxidant activity. The longer the tea draws the higher the content of polyphenols.

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