The basis of the consumption of black tea is simple but true: antioxidants to promote well-being. The more antioxidants you consume, the more diseases your body’s natural process of prevention of increases. The Camellia sinensis plant, where black tea, and all other “truths” from tea leaves rich in antioxidant phytochemicals called polyphenols acting. This means that black tea drinks are a good source of dietary antioxidants for your body. The story tells, tea, as long as four, almost five thousand years. Was, according to Chinese legend, Emperor Shen Nung of boiling water, a day when the leaves had fallen near a plant in the pot. Thus, the first pot of tea was created. In this new millennium, nutrition scientific evidence supporting the link between black tea and health benefits. In addition to polyphenols, diet black tea is also a source of several important antioxidants, including flavonoids, may that neutralize free radicals in the body help maintain cells and tissues. Flavonoids are phytochemicals in particular not only the tea leaves, but in apples, onions and other fruits and vegetables as well. Most flavonoids are released from tea leaves for 2 minutes time. But the amount and effectiveness of food flavonoids of black tea, you can sort the manufacturing process and conditions for brewing. Other antioxidants in the consumption of black tea are the tannins, catechins, theaflavins and theaburigins. All of these antioxidants in the benefits of black tea in the diet. During the processing of black tea, the leaves of the tea plant is subjected to four different stages. Firstly, the leaves are harvested and fade. Then they are crushed or rolled with essential oils, polyphenols output and economic ties to coat the leaf surface. Then they air, are exposed to heat and moisture in a process called fermentation, or oxidation by one, they can become dry. The effect of oxidation of polyphenols in the diet black tea theaflavins in the chemical industry, which is the reason why black tea has changed to include reddish brown color and strong flavor. When theaflavins bind with other chemicals in black tea, they are transformed into type theaburigins black tea its distinctive black or dark brown. But more than ready for consumption of black tea in color and taste, these chemicals are antioxidants that protect the large arteries, which increases your risk of heart disease and stroke. A recent study by the American Heart Association showed that contribute to the consumption of tea at the risk of heart disease and stroke could. Scientists already have the abnormal enlargement of arteries (a condition in stroke and heart failure observed) is caused by reduced production of nitric oxide. Black tea seems to have an effect on nitric oxide, while maintaining their normal production to begin as an extension of normal arteries. Black tea is also included the words, fluoride, a compound that reduces plaque and prevents tooth decay. In addition, by inhibiting consumption of flavonoids in black tea, in part, the inclusion of non-heme iron from plant foods.

Related Articles