Health Evaluation of Tea

Tea is becoming increasingly popular as a beverage. Not only because of the pleasure from the scent and aroma, you do something good with a cup of tea. Our health also benefits from the positive properties of tea leaves. This has been proven by numerous scientific studies in which the effects of the various substances in tea on our organism have been researched. In addition to the primarily odor and taste-giving aroma substances such as essential oils and theanine, some special active substances are contained in tea, which are even said to prevent various diseases. Particularly noteworthy here are the polyphenols. Other important ingredients in tea are fluoride, which strengthens tooth enamel and prevents tooth decay, and manganese, which is involved in bone substance formation

Polyphenols – protection from radicals.

Polyphenols belong to the secondary plant substances. They have a strong antioxidant effect, which means that they can scavenge free radicals that lead to cell damage in our organism due to oxidation. Due to their high antioxidant potential, polyphenols are said to have a protective effect with regard to numerous degenerative diseases such as cancer and cardiovascular diseases.

Info “free radicals”: In our body, oxygen radicals are produced to a greater extent by smoking, strong UV radiation, but also by completely normal metabolic processes. These cause the so-called “oxidative stress” in the body, which leads to the damage of numerous cell structures such as cell membranes, proteins and enzymes, and can even trigger changes in the genetic material. Antioxidants”, which protect the organism from unwanted oxidative damage even in very low concentrations, serve to defend against the radicals. These include the polyphenols from tea. Other well-known representatives are vitamin C, E, beta-carotene and selenium.