Tea is of the natural beverage that is very popular in the community. The content of flavonoids in tea is an antioxidant that is antikarsinogenik, kariostatik and hypocholesterolemic. Several other researchers also said that tea may work as a hypoglycemic and inhibiting atherosclerosis.
Preliminary
At present, the cost of pricey drugs, the recommended Department of Health to back to nature (return to traditional medicine) is appropriate. Also because the material is basically obtainable, cheap (affordable by all levels of society) and can be made by everyone.
Nutrition transition is happening now, from foods that contain lots of fiber to the foods that contain lots of overweight causes an epidemiological transition from infectious diseases and malnutrition to degenerative diseases such as heart illness, cancer. Nutrition transition is also associated with the prevalence of obesity, childhood obesity and non-insulin dependent diabetes mellitus. Obesity is also associated with high mortality rates from coronary heart illness and stroke.
Classification
Tea is a material that is universally consumed beverage in lots of countries and at various levels of society. Black tea is produced by over 75% of countries in the world, whereas green tea is produced more or less in 22% of countries in the world. Also in Western countries, over half the intake of flavonoids from black tea.
OKVar.assamica tea plant Camellia sinensis (Mast) is classified as follows:
In ancient times, the genus Camellia tea can be divided in to several species of sinensis, assamica, irrawadiensis. Since 1958 all the tea is called a single species with several varieties of Camellia sinensis, namely sinensis, assamica and irrawadiensis.
Various kinds of tea
* Division: Spermatophyta (seed plants)
* Sub Division: Angiospermae (plant seeds open)
* Class: Dicotyledoneae (split seed plants)
* Sub-Class: Dialypetalae
* Order (nation): Guttiferales (Clusiales)
* Familia (tribe): Camelliaceae (Theaceae)
* Genus (genera): Camellia
* Species (type): Camellia sinensis
* Varieties: assamica
Based on post-harvest handling, tea is divided in to three ) types, namely:
one. Green tea
Baking (pan firing) is historicallyin the past performed at a temperature of 100-200 ° C while toasting with engine temperature is around 220-300 ° C. Roasting the tea leaves will provide aroma and flavor that is stronger than that of steam heat. Advantages by means of steam heat, is the color of tea and seduhannya will be bright green.
Green tea is obtained without the fermentation technique, tea leaves are treated with the hot leading to enzyme inactivation. Heating is completed in ways: with air dry and wet heating with steam heat (steam). On heating at 85 ° C for three min, the enzyme polyphenol oxidase activity living seven.49%.
three. Black tea
Black tea is obtained through the fermentation technique. In this case not using microbial fermentation as a source of enzymes, but performed by enzyme polyphenol oxidase present in the tea leaf itself. In this technique, catechin (flavanol) is oxidized and will produce thearubigin.
The trick is as follows: fresh tea leaves dilayukan pelayu first at the trough, then milled so that the leaf cells are damaged. Fermentation is then performed at a temperature of about 22-28 ° C with humidity around 90%. The period of fermentation choose the quality of the final outcome; usually completed for 2-4 hours. If the fermentation technique has completed, completed drying until moisture content reaches 4-6% of dry tea.
three. Oolong tea
Oolong tea is processed in a semi-fermented and made with special materials, the particular variety that gives a special flavor. Dilayukan tea leaves first, then heated at a temperature of 160-240 ° C for 3-7 minutes for enzyme inactivation, then rolled and dried.
Parts of Tea
Table one. Composition of green tea
Parts of the kinds of the most widely used tea (green tea and black tea) are as follows (table one and three):
Antioxidant activity
Research in the West conducted to choose antioxidant activity of the 8 kinds of black tea a popular product commercially by including 0.5 g of tea leaves in to a 25 ml boiling water, then stirred for three minutes. The average antioxidant activity of the resulting solution was 8477 μmol / l (range 4275-12110 μmol / l) compared with serum antioxidant activity ranged from 350-550 μmol / l, mean concentrations of often consumed tea have strong antioxidant properties in vitro.
Furthermore, the influence of infusion of 500 ml of tea which is used for breakfast in the United Kingdom (one g/100 ml) on serum antioxidant status in ten healthy volunteers (seven men, seven ladies, average age 21.1 years; index body mass: 24.0). After two hours of fasting, an intravenous cannula mounted on each volunteer, and then infused tea without milk for over twenty minutes in the work of lunch. Serum antioxidant activity of the average in the early experiments 430 μmol / l; after 60, 120, 180 minutes of average tea is 434, 447 and 439 μmol / l (no change in meaning / significance.)
These results indicate that administration of tea with a gigantic amount in a short time has tiny short term impact on serum antioxidant activity, in contrast to the results of research on effects of red wine flavonoids. This study did not examine the feasible influence of long-term cumulative tea on antioxidant status.
Antioxidant power of different part of catechins. Epikatekin error has antioxidant power of two.93; epigalo catechins error of two.75; epigalo catechins three.82; epikatekin antioxidant power of three.50 and for catechin antioxidant power of three.40. Power antioxidant catechins part is greater when compared with vitamin C or �-carotene.
Tea Benefits
of the non-nutrient antioxidants contained in tea, namely catechin (catechin) to save or improve ascorbic acid on some metabolic processes. Epidemiological studies show that green tea consumption was inversely related to serum total cholesterol (TC) and low density lipoprotein (LDL-C), but not to triglycerides (TG) and high density lipoprotein (HDL-C).
Table three. The composition of black tea
Research using mice with green tea extract was not only reduce the number of skin tumors, but also substantially reduce tumor size.
Tea is effective in stopping influenza A and B virus in the work of short contacts. In addition, the diet contained fluorine in tea leaves (Camellia sinensis) can function kariostatik Wistar rats.
Dirghantara (1994) conducted research on the effects of steeping green tea extract on cholesterol and triglyceride levels of rats fed egg yolk and sucrose diet. Apparently steeping green tea extract 10x human dose (0.54 g / 200 g BW / day) produces the effect of decreasing total cholesterol, LDL cholesterol, triglycerides and body weight was significant with the control treatment (P
Several other studies have shown that using tea polyphenol antioxidant compounds (such as catechins and flavonols) contained in tea have antikarsinogenik properties in animals and humans, including in post-menopausal ladies. It is estimated, as antioxidant flavonoids play a role in reducing OH2 O2, and radical peroksil. In addition, in postmenopausal ladies, can be estrogenic flavonoids inhibit LDL oxidation, protects endothelium from various wounds caused by free radicals and prevent atherosclerosis, which can clog the artery lumen.
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