In Japan, green tea is offered to guests and is used in the tea ceremony. At the same time, it’s a daily beverage in homes and offices enjoyed by many. Long ago, tea was used for medicinal purposes. Today, the constituents of tea are a focus of widespread scientific investigation, and the numerous functions of green tea have been publicised to great attention. Here are a few physical functions and components of Japanese tea:
Green tea offers an array of unique taste sensations, including astringency, bitterness and full-bodied flavour. Green tea also comprises a large number of components that are said to be beneficial to human health. These components have a diverse range of effects.
Obesity, high blood pressure, hyperglycaemia annd hyperlipidemia are risk factors for arteriosclerosos and heart attack. Occur together in metabolic syndromes. It’s now known that tea catechins reduce body fat and fat around the internal organs which may reduce metabolic syndromes.
Tea catechinns, particularly EGCG, have been found to be capable of surprising the division of cancer cells. One research study found that stomach cancer risk was reduced by approximately 30% in women drinking five or more cups of green tea each day, compared to women who drank one cup or less each day.
A presentation at a scientific conference showed that the catachins and vitamins found in green tea suppress free radicals and lipidperoxidation, which are considered factors in human aging. Therefore green tea possesses anti-aging properties.
Memory-related neurons display reduced activity in persons suffering from Alzheimer-type cognitive impairment. Theanine contained in green tea has been shown to promote secretion of nerve growth factor (NGF) and stimulate neuronal activity. In addition, research suggests that persons drinking two or more cups of green tea per day develop cognitive impairment at approximately half the rate of those who drink less.