For centuries, tea has been considered beneficial for the soul and body. In some of the oldest historical records, descriptions of the healing effects of tea can be found.
Today, there is a handful of research on the benefits of the tea plant, its composition, and how it can help prevent many of today’s diseases, such as cardiovascular disease, diabetes, and obesity.
First and most famous, ANTIOXIDANTS!
Many constituents of the tea plant have an antioxidant effect, and help maintain immunity and prevent disease.
Polyphenols, tannins, catechins, flavonoids and caffeine are some of the most famous names associated with the tea plant.
Polyphenols in tea have a pronounced antioxidant effect.
Polyphenolic compounds in green tea mainly include flavonoids, flavanols, phenolic acids, etc.
Catechins (flavonoid compounds) are one of the most common in the composition of the tea plant, of which EGCG is the most famous. While in black tea, they are found in smaller quantities because they are partially converted into theaflavins and thearubigins in the oxidation and fermentation processes.
Caffeine is one of the methylxanthines, the main source of which is tea and coffee. Caffeine can affect tea characteristics, such as taste. It contributes to acidity and gives pungency and bitterness. The amount of caffeine in tea depends on the processing and the type of tea itself.
Tannins are bitter compounds in plants (in this case tea) whose role is to protect the plant and help it grow. They are the ones that give a feeling of dryness in the mouth after drinking tea. Although they have a positive role as antioxidants, they can affect the absorption of iron, and for this reason, tea should be drunk separately from meals.
Herbal teas like rooibos and many fruit teas have different compositions, but they also help prevent disease and maintain optimal health.
Rooibos is rich in iron, vitamin C and zinc.
Also good sources of vitamin C are hibiscus and fruit teas like blackcurrant.
