What makes tea so healthy?
Tea is used as an age-old home remedy for burns, wounds and swelling. A poultice of green tea eases itching and inflammation of insect bites, while a compress stems bleeding
Tannins and flavon- oides of tea are having with the antiseptic properties. The former also have anti-inflammatory effects. Green tea also has some benefits for the body if used externally.
It can be used to stop or slow bleeding, and can relieve itchy rashes and bug bites. Also, many hair and skin care products make use of tea tree oil to add shine and replenish.
Green tea constituents may be useful topically for promoting skin regeneration, wound healing, or treatment of certain epithelial conditions such as aphthous ulcers, psoriasis, rosacea, and actinic keratosis.
Tea, the chemical constituents and activities of polyphenols Tea (Camellia sinensis L.), a cultivated evergreen plant, is native to China, later spread to India and Japan, then to Europe and Russia, arriving in the New World in the late 17th century.
Green, oolong and black tea are all made from the same plant species, C. sinensis L. but differing in their appearance, organoleptic taste, chemical content as well as flavour due to their respective fermentation process. The chemical components of tea leaves include polyphenols (catechins and flavonoides), alkaloids (caffeine, theobromine, theophylline, etc.), volatile oils, polysaccharides, amino acids, lipids, vitamins (e.g., vitamin C), inorganic elements (e.g., aluminium, fluorine and manganese), etc.
However, the polyphenols are primarily responsible for the beneficial healthful properties of tea. The flavonoides have antioxidant, anti-inflammatory, antiallergic and anti microbial effects.
Green tea contains six primary catechin compounds namely catechin, gallocatechin, epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate (EGCG), the later being the most active component. The polyphenols content of green tea and black tea varies from 30% to 40% and 3% to 10%, respectively. There are active hydroxyl hydrogens in the molecular structure of green tea polyphenols that can end the chain reaction of excessive free radicals that (otherwise) result in pathological changes in the human body.
Tea polyphenols can increase the activity of glutathione peroxidase and superoxide dismutase and the scavenging rate is much stronger than vitamins C and E. The anti-carcinogenic mechanism includes both cellular immune function and the inhibition of tumor growth