- Type, quantity, condition (quality) and quantity of ingredients,
- Exchange and combination effect of the ingredients,
- Bioavailability of these drugs to the human body.
The green tea is particularly positive in terms of all three criteria mentioned above. He owns several hundreds of healthy ingredients , including many that make headlines in the specific research, such as the catechins (especially EGCG), amino acids (especially the L-theanine ), alkaloids (especially here in the present form clearly verträglicherer caffeine), many vitamins and minerals and trace elements. Particularly the catechins are found in almost any other food in that amount and form. Green tea also takes the top spot among the antioxidants in general a (highest ORAC values).
In most scientific studies highlighted the extremely rich supply of tea polyphenols (tannins and bitter and phytochemicals) in green tea, especially for its healthy effects. Than in any other food they are present anywhere near as good and plentiful. Especially the catechins, particularly EGCG, but also the amino acid L-theanine in combination with caffeine and tannins to speak of themselves have made. A summary of the main health effects are:
- Nutrition : All the vitamins and many minerals and trace elements. Particularly noticeable for eye /
- Caffeine bound to tannins and unlike other caffeinated drinks (coffee, black tea, oolong, etc., except for white tea) by the abundant L-Theanine (amino acid) considerably better tolerated and very healthy in a certain amount per day: Stimulating and beneficial effect on the concentration, learning ability and physical stamina, good for cardiovascular system, central nervous system and brain functions.
- Tea polyphenols , ie bitters and tannins, phytochemicals (including catechins, flavonoids, saponins, essential oils ) : Especially beneficial effects on metabolism - especially liver - (also leads to higher basal metabolic rate, reduced fat absorption and supports actually in losing weight ) , detoxification and excretion (in particular strengthen the kidneys) and digestive (particularly conducive to small and large intestine) and in all inflammatory processes in the body. & nbsp;
- Antoxidantien : Green tea reaches the highest ORAC values (antioxidant capacity) of all foods. & nbsp;
Not only because of its special ingredients, but also because of their bioavailability, combination and interaction of green tea is considered one of the most discussed means to maintain health and prevent disease. The latter aspects are especially noteworthy, because not only the mono substances and their quantity are crucial. What would use healthy ingredients which, although contained, according to laboratory analysis at the recommended dosage, but can be added for bad bioavailability only at a fraction of the body? And even more important: Certain substances owe their strong health effects only when combined with other substances. Furthermore: The above aspect of the nutrient is even more important because many people do not eat healthy and in many foods without sufficient amounts are included in nutrients and the nutritional supplements and the appropriate preparations to be difficult (quality, purity, bioavailability, bandwidth) expensive design.
Main groups of ingredients in green tea
- Catechols / flavonoids (especially catechin (C), epicatechin (EC), epigallocatechin (EGC), (ECG), epigallocatechin-3-gallate ( EGCG), methylated EGCG (EGCG3 "Me and 4 'Me)
- Flavonols, eg. Kaempferol, quercetin, myricetin
- Polysaccharides (bound)
- Carotenoids (particularly beta-carotene)
- Fatty acids (saturated and unsaturated, especially α-linolenic acid )
- Amino acids, in particular L-theanine, GABA, glutamic acid, arginine, lysine, aspartic acid
- Essential oils (360-400 different oils often unexplored)
- The alkoloid caffeine (theine): unlike coffee bound to tannins and strong interaction with L-Theanine
- Other alkaloids: in particular theophylline
- Vitamins: all 13 essential vitamins, especially vitamin A, B1, B2, Niacin (B3), folic acid (B9), B12, D, E, K.
- Minerals / trace elements: large number of particularly bioavailable and buffered materials, especially rare trace elements, top of iron.
- Antioxidants (highest ORAC values of all food)
- A total of about 200-250 still largely unexplored important phytochemicals that play a significant role in the health
Effect the quality of green tea on its effect
- Location and climate of the tea garden (mineral fertile soil, plenty of sunshine, warm days and cold nights, no water, high humidity, etc.)
- Number of harvests per year (the minimum number)
- Cultivation techniques (fertilization, hand plucked, types of shading, etc.)
- Saatsorte (var. sinensis versus Var. Assamica, Yabukita, Gokoh etc.)
- Gentle processing (not damping roasting!, Processing expertise, manual sorting, etc.)
- Fresh (storage, packaging, etc.).
- It is obvious that for a good health effect of sufficient quality should be purchased. In the article Tips for buying green tea to learn more.
Taking into account all the different criteria, the green tea is often generally regarded as one of the most universally einsetzbarsten medicinal plants. Certainly there are numerous plants that have larger or better effects for specific applications or diseases, but there is, given the huge variety of scientific studies than any other plant that develop such a strong effect on the general health and also can be taken permanently.