What is the role of tea for decades?

The main nutritional components of tea are: protein, amino acids, alkaloids, tea polyphenols, carbohydrates, minerals, vitamins, natural pigments, fatty acids and so on.

The physiological and pharmacological effects of tea ingredients on human body are varied and can be summarized as follows:

1. Excitement: Caffeine in tea can excite the central nervous system, help people cheer up, improve thinking, eliminate fatigue and improve work efficiency.

Diuretic effect: Caffeine and theophylline in tea have diuretic effect and can be used to treat edema and urinary retention. Acute icteric hepatitis can be treated by detoxification and diuresis of black tea syrup.

3. Cardiotonic and antispasmodic effects: Caffeine has the effects of cardiotonic, antispasmodic and relaxing smooth muscle, can relieve bronchospasm and promote blood circulation, and is a good auxiliary drug for treating bronchial asthma, myocardial infarction, relieving cough and resolving phlegm.

Inhibition of arteriosclerosis: Tea polyphenols and vitamin C in tea have the functions of promoting blood circulation, removing blood stasis and preventing arteriosclerosis. Therefore, among people who often drink tea, the incidence of hypertension and coronary heart disease is low.

5. Antibacterial and bacteriostatic effects: Tea polyphenols and tannic acid in tea act on bacteria, which can coagulate protein and kill bacteria. Can be used for treating intestinal diseases such as cholera, typhoid fever, dysentery, enteritis, etc. Skin sores and empyema, trauma and broken skin, taken with strong tea, have anti-inflammatory and bactericidal effects. Oral inflammation, ulcers and sore throats can also be treated with tea.

Weight loss: Caffeine, inositol, folic acid, pantothenic acid and aromatic substances in tea can regulate fat metabolism, especially oolong tea has a good decomposition effect on protein and fat. Tea polyphenols and vitamin C can lower cholesterol and blood lipids, so drinking tea can reduce weight.

7. Anti-caries function: Tea contains fluorine, and fluoride ions have great affinity with calcium in teeth, which can become a kind of "fluorapatite" that is difficult to dissolve in acid, just like adding a protective layer to teeth, which improves the ability of teeth to resist acid and prevent caries.

8. Inhibitory effect on cancer cells: It is reported that flavonoids in tea have different anti-cancer effects in vitro, among which vitexin, morin and catechin have stronger effects.