Green tea - a miracle cure?

A stimulating hot drink is Green Tea anyway. But also a health-promoting effect is said to him. So he should prevent osteoporosis and reduce the risk of cancer. But what's wrong with his miracle power? The Chinese Emperor Shen-Nung, as legend has it, preferred to drink hot water. One day the wind blew some leaves into his seething water, and the water turned slightly green. He tasted - the drink enlivened and refreshed the ruler. The story is around 5000 years old and green tea is an integral part of Asian drinking culture.

Extraction of green tea

Like its brother, black tea, it is extracted from the plant with the botanical name Camellia sinensis. However, it is not fermented, so does not go through a fermentation process in which the leaf and the cell juice change due to atmospheric oxygen. Heavy steam heating during production prevents the tea from turning coppery red.

After this treatment, the tea is lightly rolled and then dried immediately, the leaves are merely blanched. The natural leaf dye is thus largely retained.

Preparation of green tea

Green tea should always be fresh and if possible bought in a sealed airtight package. The oxygen in the air causes the tea to age faster and loses its aroma. It is best stored in glass salads and never next to coffee or spices. Green tea is best prepared in a porcelain or glass jug, which is rinsed briefly with cold water.

The tea should not be brewed with boiling water, as otherwise tannins dissolve and vitamins are destroyed. Ideal are about 70-80 ° C water temperature, very high quality Japanese green teas are sometimes poured only with a water temperature of 60 ° C.

It is best to bring water to a boil and wait a few minutes for it to cool. Then add the tea and let it take 1-2 minutes, mildly high quality varieties also bi to 4 minutes. Some prefer the second infusion, which contains less caffeine and tastes milder - take the same, drained leaves and reduce the amount of water by about 1/3.

Effect of green tea

The health effects of tea have been known for a long time: the tannins soothe the stomach and intestines, thanks to its antibacterial effect, green tea prevents tooth decay and also regulates blood pressure. In addition to the vitamins A, B, B 12, C and minerals such as potassium, calcium, fluoride, green tea contains around 130 important ingredients, including the important flavonoids.

These are responsible for the coloring of plants and protect the plant from harmful environmental influences. They positively influence a large number of metabolic processes in the human body, including cancer, immune mechanisms and inflammatory processes. They have an antimicrobial and anticoagulant effect. Flavonoids are antioxidants, meaning they can absorb reactive oxygen compounds in the body. These are jointly responsible for the development of cancer. Flavonoids should also reduce the risk of cardiovascular disease and strengthen the immune system.

Does green tea protect against cancer?

Taiwanese scientists have found, among other things, that the high fluoride content of green tea has a positive effect on bone density and thus prevents osteoporosis; Numerous individual studies have come to the conclusion that green tea can protect against cancer. However, a recent Erlangen survey did not or only partially confirmed these effects when comparing the numerous publications worldwide; some studies even contradict each other.

The potential effect seems to depend not only on the type of cancer, but also on consumer behavior, age and gender and other individual factors. A positive influence seems to exist in cancer of the liver, pancreas, lung and prostate; in women with a corresponding hereditary bias, he probably reduces the risk of developing breast cancer.

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