The leaves of the Camellia sinensis plant of the family Theaceae used for making tea. Sinensis means “Chinese” in Latin. Thea bohea and Thea viridis are older names for the plant.
Camellia sinensis is evergreen shrub or small tree that reaches a maximum height of two meters. The plant has a tap root, yellow and white colors gives brownish-green fruit with 1-4 flattened spherical oilseeds. The leaves are dark green. Tea is harvested while still young. Contain about 4% caffeine. The chemical composition of leaves varies according to their age and this feature is to offer different brands of tea.
The tea plants are grown in humid climates with frequent heavy rains, high altitude. There are three types of tea, green, black and oolong. All products are produced in the same plant, Camellia sinensis. The difference in taste and composition of tea comes from the technology of processing of raw materials.
Green tea is made from unfermented, oolong – partially and fully fermented black of leaves. The production cycle of green tea is the shortest. Therefore has the highest concentration of poly phenols, which have strong antioxidant effects. The longer the process of fermentation of the leaves, the content of poly phenols in tea is lower, while higher caffeine content. Black tea is 2-3 times higher caffeine content than green.
Active beneficial ingredients of green tea
- Green tea contains essential oils (aldehydes, phenylethyl alcohols, phenols, Hexenal, heksenol, linalol, and p-dihidroaktinidiolit vinilfenol), vitamins (vitamin C), minerals (fluoride, aluminum), tannins and caffeine. Of interest are the polyphenols.
- Green tea contains about 35% low molecular weight polyphenols, mainly flavanolni monomers (flavan-3-ol).
- Catechins, which contain the highest amount of 10 to 50% in green tea are epikatehin, epikatehin-3-gallate, epigallocatechin and epigallocatechin-3-gallate (EGCG).
- The content of vitamins B and C in green tea is retained, unlike the liver.
In which case green tea is useful
- Green tea is used for millennia in China and other Asian countries. They are used for lowering blood pressure, inhibition of bacterial infections, leading to blood poisoning, reducing the action of carcinogenic factors, formation of free radicals and cancer cells.
- Green tea used in traditional Chinese medicine to treat inflammation, normalization of body temperature, blood sugar, improve digestion and mental processes.
- The effectiveness of tea due to flavonoids, especially catechins, whose effect is higher than that of vitamin C and vitamin E and prevents the action of oxidants and other disease processes.
- Regular drinking of green tea has a positive effect against the development of various cancers, heart disease, helps lower blood pressure and cholesterol.
- They say that this is the drink of longevity.
- Tea is effective against putrefactive processes in tooth enamel, and other fungal infections.
- Speeds up metabolism and promotes weight loss by increasing the flow of forces.
- Prevents and reduces the burden of osteoarthritis.
Side effects, interactions, contraindications
- Green tea is safe, nontoxic when used there are no side effects. Since tea contains caffeine, when consumed in large quantities can be observed anxiety, nausea, vomiting, diarrhea or constipation, palpitations and headache. Adding milk to tea eliminates undesirable side effects on the digestive system as it reduces the effect of tannins.
- People with heart problems, kidney disease, stomach ulcers and psychological disorders is not advisable to drink green tea.
Lactating women should also be aware that consumption of green tea because the caffeine content in it affects the baby’s sleep.
- Affected by iron deficiency anemia and taking iron preparations should not drink green tea a few hours before and after medication.
- Green tea interacts with Doxorubicin and alkaline drugs.
Cautious when drinking green tea should be and people on anticoagulant therapy.