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Green tea is one of the most common hot drinks. It is consumed by about 70% of the population of our planet. The competition for green is only black tea.
Do not think that these species are obtained from different plants. The starting material for both this and the other drink is the tops of the annual shoots (flushes) of the tea bush - the evergreen plant Thea sinensis (it is also called Camellia sinensis). The main difference between green and black tea is only in the methods of processing the collected plant material. To produce green tea, the leaves are twisted, then pressed and dried. The technology for the production of black tea also includes the stages of drying and fermentation. Varying the degree of fermentation depth, you can get such types of tea as yellow, white and red.
Undoubtedly, during fermentation, some substances of the tea leaf are completely or partially destroyed, while others are modified. Green tea is free from this drawback: it contains all the useful physiologically active compounds and no harmful volatile chemicals, and the calorie content of green tea is reduced tenfold.
In China, 4 thousand years ago, green tea was used to treat many diseases. It was noted that it promotes rapid healing for colds, gastrointestinal and skin diseases, and the calorie content of green tea affects the rapid elimination of toxins.
Since then, thanks to numerous studies, the chemical composition of tea has been studied. Rich material has been accumulated confirming the beneficial effects of green tea on the body. It has been established that the beneficial properties are due to its catechins, vitamins, amino acids, pectins, saponins, saccharides, and minerals.
The tart taste of tea is given by catechins. Green tea contains up to 12 species. In terms of chemical composition, catechins are derivatives of polyphenols and have hemostatic, anti-inflammatory, bactericidal, antioxidant properties. The antioxidant properties of epigallocatechin-3-gallate, for example, are 25 to 100 times stronger than that of the complex of vitamins C and E. Catechins improve digestion, strengthen the walls of blood vessels, promote the excretion of heavy metals, cholesterol, and eliminate excess platelets. The concentration of catechins in green tea is 8 to 15 times higher than in black.
Green tea alkaloids (caffeine, theobromine, theophylline, adein) dilate the blood vessels of the brain. They tone the nervous system, reduce fatigue, and eliminate headaches. Being in a state associated with catechins, tea alkaloids have a less dramatic stimulating effect compared to the alkaloids contained in coffee.
The amino acid content in 1 g of green tea is 0.1–10 mg. Theanine is especially important. Theanine gives tea a special, sweet taste. The higher the content of this amino acid, the higher the value of tea. Theanine not only by itself has a relaxing effect on the body, but also contributes to the synthesis of dopamine - the “hormone of happiness”. Recent studies have proven that theanine protects brain neurons from the damaging effects, and also has anti-carcinogenic properties.
Green tea makes up for the lack of many vitamins (A, B1, B2, B3, C, P, K, E) and minerals (K, Ca, P, Mg, Fe, Na, trace elements) in the body.
The calorie content of green tea per 100 grams without sugar is extremely low - about 1 kcal.
The effectiveness of green tea in the following diseases has been proven:
• high blood pressure,
• malignant tumors,
• diabetes
• obesity,
• liver disease,
• diseases of the genitourinary system,
• enterocolitis,
• acute respiratory infections,
• immunodeficiency,
• glaucoma,
• allergy.
Yes, green tea calories is small. However, with diseases such as hypotension, tachycardia, insomnia, gastric ulcer, as well as during pregnancy, breastfeeding, despite the calorie content of green tea, its use should be eliminated or reduced. You can’t drink green tea on an empty stomach, combine it with alcohol, drink pills with it.