Dear Reader & Friends, please have more fact known to all- PART II B-
T E A ' F A C T S
Among the 3,000 different types of teas, some are:
Black Tea: Preferred in India, Pakistan, US, Russia and UK, these teas include the Assam, Darjeeling, Sri Lankan and Kenyan varieties. Fresh leaves are allowed to wither and darken to take a characteristic blackish-brown colour.
Green Tea: Consumed in Japan and China, tealeaves are lightly dried to produce these teas, which should be taken without adding milk or sugar.
Oolong Tea: China consumes oolong tea, which has partially withered and oxidized dry leaves.
Flavoured Tea: Since tealeaves readily absorb flavours, it is possible to infuse it with flavours of rose, jasmine and orange.
Tisanes: These so-called herbal teas are strictly not teas at all since they do not have any tealeaves. They are more accurately infusions of water and herbs.
RESEARCH CONDUCTED BY UNILEVER
Unilever has always invested in research and their findings provide a clear idea of the healthy nature of tea. Tea has come a long way from being a refreshing and reviving drink to a health beverage. There is a growing interest in the health benefits of tea due to the bioavailability of its flavonoids (Tea antioxidants).
It has been found that the human body rapidly absorbs tea antioxidants and that the addition of milk and lemon does not impair the bioavailability. Antioxidants or free radical scavengers have been shown to provide protection against certain types of cancer, heart disease and cataract. One major new study conducted in the US has found that drinking tea is associated with lower risk of heart attack. Men and women who drank one or more cups of tea daily had a 44 per cent reduction in risk of heart attack compared to those who did not drink tea. Studies have also indicated that tea flavonoids possess anticarcinogenic properties. The bulk of evidence available on this research till date is from studies conducted on experimental animals. A consensus is emerging that potent tea antioxidants exhibits chemo preventive qualities suggesting that similar process is also active in humans. Further research results are awaited to corroborate these findings in human beings.
HEALTH FILE
As research into tea intensifies across the world, more and more scientists are reporting the benefits of drinking tea apart from the enjoyment and relaxation that every cup contains. The following provides a bird's eye view of constituents of the tender tealeaves that make it a unique tasty and healthy drink at the same time:
Flavonoids: These are substances that reduce high blood pressure and harmful cholesterol and reduce the risk of cardio-vascular disease.
Tannin: Adds flavour, astringency and punch to tea and has a soothing effect on the stomach helps prevent inflammation and nervous disorders.
Epigallocatechingallate: An organic compound effective in fighting viruses that causes common cold and flu.
Saponins: These are substances that prevent fats from entering the blood stream.
Fluroide: A key element in promoting dental health, vital for healthy teeth and gums.
Thiamine: A key vitamin B that helps build concentration levels.
Caffeine: A mild stimulant found in tea
Vitamin C: This helps prevent gum infection and acts as a resistance builder.
Minerals: Tea contains crucial minerals such an Magnesium, Potassium and Manganese.
R E S E A R C H ON T E A
The subject of tea and human health has attracted so much of interest in the recent past that several research scientists and various research institutes are engaged all over the world in more and more study of this beverage. Dr. Hasan Mukhtar, Professor & research director, department of dermatology, Case Western Reserve University, Dr John Weisenberg, director emeritus, American Health Foundation, Dr Chang S. Yang, professor, College of Pharmacy Rutgers University College of Pharmacy, US, have done extensive research study on this subject.
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