Green tea: A Powerful Antioxidant And Natural Antibacterial

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Green tea is considered a real natural medicine and not just a simple drink. The populations of Japan and China have used it for centuries for its beneficial properties, which over the years have received more and more confirmations from science. The main components of green tea are: caffeine, amino acids, vitamin C, proteins, iron, calcium, theophylline and theobromine, tannins.

Green tea against free radicals
The fresh tea leaf is rich in powerful antioxidants that protect our body from the health problems created by free radicals. Even the heart draws enormous benefits, in fact, the many antioxidants present in it, including catechins, or a special category of potent antioxidant flavonoids that help regulate blood pressure and improve circulation, protect it from heart attack and stroke. According to experts, to protect yourself from the risk of stroke just drink a cup of green tea a day.

Natural antibacterial
Green tea is also a natural antibacterial. Some scientific studies have confirmed its beneficial action to prevent caries. It is also considered an excellent ally against obesity and extra pounds, thanks to some substances able to reduce the absorption of fats introduced with food. It is given to diabetic patients, as it has the ability to lower the level of sugar in the blood. To avoid destroying part of the active ingredients and benefits contained in green tea it is recommended that the water used for infusion is around 80 ° and the infusion time should not exceed 2 minutes.

Side effects of green tea
The side effects of green tea are almost exclusively due to the presence of caffeine which could cause the onset of gastrointestinal disorders, insomnia, agitation, headaches, palpitations. Its therapeutic properties are linked to the purification and renewal of cells and it is recommended not to exceed 4 liters of weekly infusion.

Depending on the type of processing there are three main varieties of tea. All are made from the leaves of the plant called “Camellia Sinensis”: black, green and oolong. The black tea is fermented after drying. The green one is only heated to remove the risk of fermentation. The oolong, on the other hand, is fermented only partially.

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