Academician Chen, the first academician of the Academy of Engineering in the Chinese tea industry, believes that quercetin, a flavonoid compound that is well preserved in the processing of white tea, is an important part of vitamin P and has a significant effect on reducing vascular permeability. to the effect of lowering blood pressure.
Liver protection of white tea
From 2004 to 2006, Yuan Dishun, a professor at the Massachusetts Institute of Technology in the United States and a former professor at Fujian Agriculture and Forestry University, believed that the active ingredients formed by the slow change of active substances during the withering process of white tea are beneficial to inhibit liver cell damage, thereby reducing acute hepatic injury. Liver damage is protective.
The promotion of white tea on the hematopoietic process of erythrocytes
Professor Chen Yuchun of Fujian Academy of Traditional Chinese Medicine reported that white tea can significantly improve or improve the cellular immune function of normal and blood-deficiency mice through scientific research on mice, and can significantly promote the secretion of colony-stimulating factor by mixed spleen lymphocytes in normal mice. (CSFs), can significantly increase the level of serum erythropoietin, which proves that it can promote the hematopoietic process of red blood cells.
polyphenols
Polyphenols are widely found in nature, well-known tea polyphenols, apple polyphenols, grape polyphenols, etc., because of their good antioxidant function, are widely used in cosmetics, pharmaceuticals and other fields.
Tea polyphenols are one of the main components that form the color and aroma of tea, and are also one of the main components that have health care functions in tea. It has high content, wide distribution and great changes, and has the most significant impact on tea quality.
Tea polyphenols include catechins, anthocyanins, flavonoids, flavonols and phenolic acids, etc.
Among them, catechins have the highest content and the most important.
Studies have shown that after drinking a cup of tea for half an hour, the antioxidant capacity (the ability to fight oxygen free radicals) in the blood increases by 41%-48%, and can last for one and a half hours at a high level.
Tea Amino Acids
The amino acids in tea mainly include more than 20 kinds of theanine, glutamic acid, aspartic acid, etc. Among them, theanine is an important component that forms the aroma and freshness of tea, accounting for more than 50% of the free amino acids in tea. Its water-soluble matter is mainly characterized by umami and sweet taste, which can inhibit the bitterness and astringency of tea soup.
In addition to being extracted from tea, the source of theanine can also be obtained by biosynthesis and chemical synthesis. Because theanine has the functions of lowering blood pressure and calming the nerves, improving sleep, and promoting brain function, theanine has been used as a health food and pharmaceutical raw material.