Green Tea and Effects part 4

The healthy ingredients in green tea

The very strong and broad effect of green tea is explained, as with all other complex medicinal plants, by the following criteria:

1. Type, quantity, condition (quality) and quantity of ingredients,
2. Exchange and combination effect of the ingredients,
3. Bioavailability of these drugs to the human body.

The green tea is particularly positive in terms of all three criteria mentioned above. He owns several hundreds of healthy ingredients , including many that make headlines in the specific research, such as the catechins (especially EGCG), amino acids (especially the L-theanine ), alkaloids (especially here in the present form clearly verträglicherer caffeine), many vitamins and minerals and trace elements. Particularly the catechins are found in almost any other food in that amount and form. Green tea also takes the top spot among the antioxidants in general a (highest ORAC values).

In most scientific studies highlighted the extremely rich supply of tea polyphenols (tannins and bitter and phytochemicals) in green tea, especially for its healthy effects. Than in any other food they are present anywhere near as good and plentiful. Especially the catechins, particularly EGCG, but also the amino acid L-theanine in combination with caffeine and tannins to speak of themselves have made. A summary of the main health effects are:

• Nutrition : All the vitamins and many minerals and trace elements. Particularly noticeable for eye /
  
  vision, teeth, metabolism. The inclusion of these substances is possible by eating the leaves after infusion (especially Bancha ) or Matcha .
• Caffeine bound to tannins and unlike other caffeinated drinks (coffee, black tea, oolong, etc., except for white tea) by the abundant L-Theanine (amino acid) considerably better tolerated and very healthy in a certain amount per day: Stimulating and beneficial effect on the concentration, learning ability and physical stamina, good for cardiovascular system, central nervous system and brain functions.
• Tea polyphenols , ie bitters and tannins, phytochemicals (including catechins, flavonoids, saponins, essential oils ) : Especially beneficial effects on metabolism - especially liver - (also leads to higher basal metabolic rate, reduced fat absorption and supports actually in losing weight ) , detoxification and excretion (in particular strengthen the kidneys) and digestive (particularly conducive to small and large intestine) and in all inflammatory processes in the body. 
• Antoxidantien : Green tea reaches the highest ORAC values ​​(antioxidant capacity) of all foods. 

Not only because of its special ingredients, but also because of their bioavailability, combination and interaction of green tea is considered one of the most discussed means to maintain health and prevent disease. The latter aspects are especially noteworthy, because not only the mono substances and their quantity are crucial. What would use healthy ingredients which, although contained, according to laboratory analysis at the recommended dosage, but can be added for bad bioavailability only at a fraction of the body? And even more important: Certain substances owe their strong health effects only when combined with other substances. Furthermore: The above aspect of the nutrient is even more important because many people do not eat healthy and in many foods without sufficient amounts are included in nutrients and the nutritional supplements and the appropriate preparations to be difficult (quality, purity, bioavailability, bandwidth) expensive design.

Main groups of ingredients in green tea

• Catechols / flavonoids (especially catechin (C), epicatechin (EC), epigallocatechin (EGC), (ECG), epigallocatechin-3-gallate ( EGCG), methylated EGCG (EGCG3 "Me and 4 'Me)
• Flavonols, eg. Kaempferol, quercetin, myricetin
• Saponins
• Polysaccharides (bound)
• Carotenoids (particularly beta-carotene)
• Chlorophyll
• Enzymes
• Tannins
• Fatty acids (saturated and unsaturated, especially α-linolenic acid )
• Amino acids, in particular L-theanine, GABA, glutamic acid, arginine, lysine, aspartic acid
• Essential oils (360-400 different oils often unexplored)
• The alkoloid caffeine (theine): unlike coffee bound to tannins and strong interaction with L-Theanine
• Other alkaloids: in particular theophylline
• Vitamins: all 13 essential vitamins, especially vitamin A, B1, B2, Niacin (B3), folic acid (B9), B12, D, E, K.
• Minerals / trace elements: large number of particularly bioavailable and buffered materials, especially rare trace elements, top of iron.
• Antioxidants (highest ORAC values ​​of all food)
• A total of about 200-250 still largely unexplored important phytochemicals that play a significant role in the health

Effect the quality of green tea on its effect

In numerous laboratory analyzes, it was found that the concentration of the ingredients of green tea depends on numerous factors. The quality of each product and thus its effect vary enormously. The quality of bandwidth is still quite larger than the already significant range of red wines. It ranges from absolutely inferior and effectively rather discordant and disturbing health, to absolutely rich and high. This is usually accompanied with a corresponding refined taste. To achieve a high quality, it depends on essential points. The following factors play a particularly important role:

• Location and climate of the tea garden (mineral fertile soil, plenty of sunshine, warm days and cold nights, no water, high humidity, etc.)
• Number of harvests per year (the minimum number)
• Cultivation techniques (fertilization, hand plucked, types of shading, etc.)
• Saatsorte (var. sinensis versus Var. Assamica, Yabukita, Gokoh etc.)
• Gentle processing (not damping roasting!, Processing expertise, manual sorting, etc.)
• Fresh (storage, packaging, etc.).
• It is obvious that for a good health effect of sufficient quality should be purchased. In the article Tips for buying green tea to learn more.

Taking into account all the different criteria, the green tea is often generally regarded as one of the most universally einsetzbarsten medicinal plants. Certainly there are numerous plants that have larger or better effects for specific applications or diseases, but there is, given the huge variety of scientific studies than any other plant that develop such a strong effect on the general health and also can be taken permanently.

Green Tea and Effects part 3

Significant differences in the effect of green tea varieties

The green tea is a collective term for all types of tea are due to the tea plant Camellia sinensis and in which, after the harvest, the fermentation is stopped. This can be done in different ways. The majority of Chinese and Indian green tea at high temperature (250-350 ° C), roasted, while almost all Japanese green tea varieties gently just at relatively low temperature damping are. Unfortunately, the green tea lost during calcination a significant portion of the temperature-sensitive ingredients, such as amino acids and heat-sensitive vitamins. This reduces the harmony and compatibility of the drug mix. However, many of the important bitters and catechins are preserved.

Apart from the green tea plant forms and stores the various groups of substances in varying amounts to the various components (buds, leaves, ribs, and stems). So have buds and young leaves much more catechins, caffeine and certain bitter than older leaves. They are also considered noble, better tasting and more valuable. Also note that green tea can be harvested several times a year. The first harvest this case has the most minerals and special nutrients that have accumulated since the last harvest last year. It plays a big role in how often a tea garden and its plants harvested in "exploits". Good qualities reap only twice, special qualities only once per year. Especially organic farming should be even less often harvested, so best just once a year, because the plant grows slower here, more power is required. Many high quality tea farms in Japan anyway just put small amounts of pesticides, so that it may often not be necessary or sometimes even detrimental for consumers to buy organic products in good faith. Another aspect is that later crops grow faster and in turn train more catechins. The youngest leaves of the third harvest, for example, have so many specific catechins. These is also the shading of certain Japanese teas before harvest (Gyokuro, Tencha, matcha). This results include a higher content of amino acids, while it less bitter substances (catechins) are formed.

The force as a noble green teas, such as the Japanese varieties Gyokuro and high quality Sencha is made ​​from the buds and young leaves of the first harvest. Shincha is the very first harvest of the year and only the most tender buds and leaves collected. Bancha consists of coarse, older leaves and Kukicha or Karigane mainly from the stems of the plant. Benifuuki is a hybrid of the Var. Assamica and the Var. Sinensis and trains especially methylated catechins. Accordingly, these types of green tea and other ingredients have a significantly different effect. In addition, different cultivation practices and production methods also provide for other ingredients.

Despite the high water solubility but do not go all the substances of green tea in the kettle on, such non-water-soluble vitamins. As the green tea can be eaten but basically as a whole sheet it is to take advantage of a large part of the daily consumption in the form of ground green tea, or matcha namely Micro Cha.

If you want to enjoy all of the effects and ingredients listed above and achieve a specific effect in certain diseases, so it is worth the different varieties targeted manner and to know their background. A good overview can be found in the preparation of green tea for health .

Effect of taking forms: infusion, powders, capsules / extract

Traditionally, the green tea is mostly good water solubility of its ingredients in the form of a tea infusion drunk. The so-called Uji Sencha or method was developed in Japan early, the leaves more unlocks by a particular rolling process after the harvest and the ingredients makes available. Most green tea in Japan are processed by this method. Another very traditional preparation is in the form of fine grinding the tea leaves for the production of tea powder.

The powder produced from the variety tencha and sometimes called Gyokuro Matcha .

Other varieties are called as a term micro Cha (micro-tea). Matcha is cast according to the traditional tea ceremony with hot water and stirred with a bamboo broom, but this one takes not only the kettle but the whole liquefied powder and thus the whole tea leaf to itself. Thus, it also consumes the water-insoluble substances. The fine powder structure also increases the absorption of certain polyphenols. Matcha powder is added also very tasty in cold drinks such as green smoothies or shakes with rice or almond milk, and serves as an excellent complement to the tea infusions of various varieties.

Except Matcha is also still the Benifuuki powder with because of its health effects allergies and stress on metabolism. In addition to these forms for several years, there is also green tea extract in capsule or powder form. The goal here is as high concentrations of the much-discussed catechins to provide.

Green tea extract can also be a very interesting addition to the other forms of income. For example, it is also helpful especially in severe diseases, or help you lose weight. In contrast to the above-mentioned forms, there are many fashionable products with green tea on the market, from soft drinks to ice. In these forms, however, you should know that they are often made ​​with a very reasonable and low quality green tea and is very often expect no significant health effects from it.

Green Tea and Effects part 1

Effect of green tea: Green tea is one of the best means of preserving the health and has over 60 diseases. Importance of variety and preparation.

Action priorities of green tea

Green tea, botanical name: Camellia sinensis var sinensis, is estimated as a great herb for nearly 5,000 years. There are many written sources that prove that green tea in ancient China and Japan, was first drunk long almost exclusively for medical reasons. The effects and uses of green tea are so diverse and extensive that a better overview of the subject is a grouping "effect" is necessary:

1. Effect on the health (and disease prevention),
2. Effect on the metabolism and weight loss .
3. Stimulating effect ( tolerability and caffeine ) .  
4. Side effects and risks (eg, inhibition of iron absorption ).
5. Manner of preparation and their action.
6. Effect focus of green tea varieties.
7. Intake forms and effects (infusion, powder, green tea extract).
8. Ingredients and their effects.
9. Tea quality and effect.

Health: Prevention and cure effect by green tea

Green tea has been shown to very good preventive measure against many, very serious diseases. He is a:

• powerful antioxidant (neutralizes free radicals)
• lowers cholesterol levels in the blood,
• improves fat metabolism,
• accelerated fat burning,
• improves insulin sensitivity and thereby reduces the risk of type 2 diabetes,
• helps to prevent certain types of cancer, atherosclerosis, and cardiovascular disease,
• has anti-inflammatory,
• antiviral, antibacterial, antifungal,
• anti-angiogenic (helps the nutrients to tumors to stop)
• immune-strengthening,
• antihypertensive,
• against caries,
• digestive,
• and much more.

The effects of green tea depend on the composition and concentration of the ingredients. As the different varieties of green tea quite strongly differ from each other here, they also have different effects priorities. Moreover, the quality of the tea plays a major role. Better qualities are much higher drug concentrations and are harmonious. Another important issue is the bioavailability of polyphenols and their intake. These depend strongly on the shape of the intake (powder, decoction, capsules etc.) of the preparation (temperature, brewing time, dosage, etc.), but also of accompanying factors such as the inhibition or promotion of absorption by other substances from ( as milk and lemon and catechins). It is important to understand that much of the special effects of green tea not by the individual yield components, but by their complex interaction with each other and as a package. These studies showed, for example, noted the particularly complex positive effect of caffeine along with the amino acid L-theanine, or studies showing that the effect of certain catechins in combination is more effective than taking individual catechins.

A Japanese study reported that the green tea help in over 60 diseases and could even cure over 20 diseases. In diseases with severe or complex cause of action you should take no, this alone trying to get to grips with the consumption of green tea. It applies here as with all diseases: These should be thoroughly diagnosed by a doctor or medical practitioner and treated comprehensively. The green tea can be very beneficial in many problems, but ingestion should be discussed with the doctor.

Studies on the effect of green tea

Since the 1970s, mainly in Japan since the 1990s and increasingly in the U.S. and Europe, the effect of green tea in more than 2,000 scientific been studies examined and a number of new studies are added continuously. Thus, there are now still very much information on the effect of green tea in a large number of different diseases and health in general. The aim of this paper is to summarize the results of study on each topic to explain and make the interested reader to better accessible.

Action focuses on the body

Most common effect in diseases

Cardiovascular system, blood pressure, Central nervous system, Brain Liver metabolism, Burning fat, basal metabolic rate, Kidney, detoxification, blood purification, Digestive tract, Immune system, Eyes, teeth (dental caries, periodontal disease), hair, bone, Positive effect in radioactive radiation, Nutrients (eg top source of iron), Antioxidant.

Atherosclerosis, coronary heart disease, myocardial infarction, thrombosis, Circulatory problems / high blood pressure, Cancer (particularly colon, liver, kidney cancer, leukemia), Caries, gingivitis, Losing weight  Metabolic diseases, Diabetes mellitus, Headaches / Migraines / Neck Pain, Hangover / degradation of alcohol, Constipation / diarrhea, Multiple sclerosis, Liver inflammation / hepatitis (all types), Inflammation, arthritis, Declining vision, presbyopia (presbyopic) Fungal infections, Osteoporosis, Joint disease, gout, osteoarthritis, Rheumatism, Radiation accidents and radiation therapy for cancer.

Heart and circulatory diseases

According to numerous studies, helps the rich tea and especially green tea Flavonolglykosiden located on preventative against atherosclerosis, stroke, myocardial infarction and other cardiovascular diseases. Improved by the consumption of tea in sufficient quantity to the reactivity of the blood vessels and the elasticity of the arteries. It also reduces blood pressure.

Cancer

Many studies have shown that tea and especially green tea, has a preventive effect in a wide range of cancers. These included cancers such as stomach cancer, skin cancer, breast cancer, prostate cancer and lung cancer. Studies in mice showed that green and white tea on cancer-resistant pathogens and their cell proliferation had slowed. For specific cancers, such as colon cancer Krumm, the white tea was even more effective than green tea.

Metabolism and Weight Loss

Several scientific studies have shown that the (sufficient) intake of green tea improves lipid metabolism, accelerate fat burning, increases the basal metabolic rate and thus the removal favors. The tea also improves insulin sensitivity, thus reducing the risk of type 2 diabetes mellitus

Chronic diseases

There are notes in numerous studies indicate that a large number of chronic diseases, such as asthma, Parkinson's and Alzheimer's, later occur by ingestion of tea polyphenols. The tea green tea polyphenols have anti inflammatory by modulating the eicosanoid biosynthesis and antiviral by blocking the transcriptase.

Antioxidants

The high antioxidant power of green tea is mainly attributed to the high content of polyphenols. These are able to capture free radicals and thus protect the metabolic processes before their harmful effects. Were also examined their effects as protection against certain skin diseases are aggravated triggered by sunlight, or. The polyphenols protect against UV rays and reduce the associated stress in the skin. The Japanese variety Matcha is considered food with the greatest ORAC value (Oxygen Radical Absorbance Capacity), the unit of measurement for the antioxidant ability.

Acidification - gout, osteoarthritis, arthritis

In the Naturopathy both of gout (uric acid crystals are deposited in the joints), the osteoarthritis (preventing the optimal basic supply of articular cartilage), as well as the arthritis (additional tissue irritation caused by excess acids, etc.) acidification of the body as a cause or at least as very conducive factor rumored. The regular drinking of green tea can prevent this in two ways, or support a cure: 1 Green tea, especially the Japanese variety Bancha , is highly deacidifies (" Neutralizing tea ") and may also unlike some conventional base preparations intracellular deacidify, so also gets into the cell interior. 2 The ingredients of green tea seem conducive to the overall metabolism and support the kidneys, and the excretion of uric substances. Here a combination of varieties is Sencha and Gyokuro as the main supply and a supplement by Bancha, Karigane, Benifuuki matcha powder and meaningful.

Cold, common cold, flu

The antibacterial and antiviral properties of green tea have been investigated in several studies. The tea polyphenols inhibit the transcriptase and antiviral effect. With a cold, cold, slight sore throat and flu green tea is a very effective home remedy. Particularly suitable is the Japanese variety Sencha in quality possible quality. For this purpose it is necessary to prepare the tea with a water temperature of 100 degrees Celsius (or boiling water), and an exact infusion time of 2 minutes. This particular polyphenols are released from the tea to a greater extent, which have a significant antibacterial and antiviral effect. In our experience, the so-prepared green tea helps all the better if it is taken as soon as possible to the appearance of the first symptoms. This preparation should but rather only once or as needed only a few days in a row used for this specific purpose. Due to the intense tannins, the tea has a slightly distressing effect on the body. Details can be found in the article preparation for colds, colds and flu .

Fungal infections

Another interesting application of green tea lies in its proven antifungal effect. This is especially the Japanese variety Bancha to name a old Japanese home remedies. Bancha green tea and particularly affects detoxifies, improving milieu and can also externally on the skin and in the vagina to help. More details can be found in the article Green Tea with fungal infections .