Green Tea And Some Of Its Benefits

Three to five cups of green tea a day can do you a lot of good
Tea, especially green tea has long been known for its medicinal
benefits It helps digestion, boost metabolism and even wards
off cancer and heart disease
According to whether it is fermented or not, tea can be divided
into 3 types: green tea – not fermented oolong tea – partially
fermented black tea – fermented While people may prefer black
tea or oolong tea, green tea has more healthy benefits As it’s
dried straight after picking, it keeps most of its valuable
polyphenols while its cousins – black tea and oolong tea lose
most of theirs in the process of fermentation Green tea has a
lot more polyphenols than black tea or oolong tea What’s the
deal of those polyphenols things, you may wonder? They are known
as powerful antioxidants, which remove free radicals from the
body Free radicals in the body’s cells are very bad They very
unstable and tend to react negatively with other important
molecules like DNA, causing malfunctions and injury on the
cellular level They produce destruction that may therefore pave
the way for diseases like heart disease and cancer Green tea
contains rich polyphenols that play an active role in removing
the free radicals from the body Antioxidants in tea are also
known to prevent death from second heart attack by helping blood
vessels relax, thus blood can flow through more easily As a
result, that can help lower blood pressure and reduce stress on
the heart Studies show green tea drinkers have 50% lower risk
of developing stomach or esophageal compared to non green tea
drinkers
One final benefit of green tea drinking can help lose some
weight It’s believed some of its polyphenols and caffeine work
together to boost the body’s metabolism, thus boost our energy
burning system
How much tea shall we drink? Generally, three to five cups a day
is fairly enough for us to get its medical benefits
Shall we have a cup of tea now?

Tags | attack, benefit, benefits, cellular, green, heart, molecules, polyphenols, pressure