Tea and Health
Chinese believe that drinking tea is good to health, modern researches found that such sayings have some scientific background. Tea contains an effective antioxidant : Tea Polyphenols (15-25% in dry tea), which is a compounds mainly consists of Catechins (around 70% in tea polyphenols), or known as tea tannins.
Studies confirmed Catechins (or tea polyphenols) has the following bio-functions:
anti-free radical
anti-oxidizing
anti-septic
anti-viral
anti-tumor
anti-mutation (animal test only)
Green tea contains more catechins than black due to the less oxidizing processing method which preserves more effective nutrients in fresh leaves.
Catechins extracted from green are used in food industry* as an antioxidant, and in health-care industry as UV blocker, health supplements and dental care supplements.
*Tea polyphenols' application in food industry to acquire extended shelf life:
1. Bakery. add into products that contain fat/oil, e.g. moon cake, instant noodle, cheese. could partially neutrilize the "sticky" mouth-feel caused by high sugar foods.
2. Soft drink. add to soy bean milk, fruit juice and produce flavored RTD tea.
3. Green grocery. spray solutions to vegetables and fruits. could better preserve the original color of green grocery.
4. Meat Product. add to sausages, tins, etc.
5. Edible Oil. Main subject of my post graduation research in University: tea polyphenols were added into commercial vegetable oils in different dosage, compare with comparing groups add with BHA or Vitamin E, and control group without any antioxidants.
