There are several types of tea. Black, green, yellow, mate, rooibos: this is not a complete list of varieties of this drink. Each of them has its own characteristics. Recently, green tea has been very popular, largely due to its composition.
The composition of green tea is truly rich. It contains vitamins: C, P, group B, as well as catechins, tannin, pectins, alkaloids, minerals, amino acids. Such a rich composition of this drink has an extremely positive effect on the human body.
Vitamins and minerals
Green tea contains ten times more vitamin C than its black counterpart. It enhances the action of vitamin P, which is also found in this tea. Speaking as a united front, these vitamins relieve fatigue and stress, increase resistance to colds.
Vitamins of group B, contained in green tea, normalize the functioning of the nervous system, and also have a beneficial effect on metabolism and skin condition. A well-known fighter against the aging process of the body, vitamin E is also present in this tea.
This drink contains manganese, magnesium, potassium, iodine, fluorine, copper, sodium and even gold. True, dry tea leaves do not contain these substances; they are formed in green tea only at the moment of brewing.
Catechins
The catechins in this tea are able to stop the aging of the body and protect it from cancer. In Japan, where the properties of green tea are being thoroughly studied, scientists from the Cancer Research Center were able to prove that regular consumption of the drink can reduce the risk of malignant tumors.
Tannin
Tannin belongs to tannins. It gives green tea a great aroma and taste. In addition, due to its presence, tea facilitates the process of digesting food and activates the gastrointestinal tract, which is a good help in the fight against extra pounds. It is not for nothing that in Central Asia from time immemorial they drink fatty foods with this tea in order to avoid a feeling of heaviness in the stomach.
Tannin not only promotes the breakdown of fats, but also kills germs, food poisoning, and even intestinal infections. Scientists back in the 50s of the last century found that among all varieties of teas, it is green that is endowed with the most powerful bactericidal properties.
Pectins
These substances also contribute to the breakdown of fat, which, as a result of the consumption of the green drink, is easily processed in the body without being stored in reserve. By neutralizing fat, tea lowers cholesterol levels, thereby delaying the development of atherosclerosis.
Alkaloids
One of the main components of green tea is the alkaloid caffeine, also called theine. It is also found in coffee, but green tea theine has a milder effect on the cardiovascular and nervous system. By the way, green tea contains many times more of it than coffee.
Proteins and amino acids
Protein substances are the most important component of the tea leaf. In terms of the amount of proteins and their quality, green tea is not inferior to legumes. The drink contains the amino acid theanine. One of its important properties is lowering blood pressure. True, there is a nuance here: for theanine to work, green tea must be drunk not too hot.
