The Components of Tea

The components of tea are catechins, caffeine, fluoride, quercetin, vitamin B, vitamin E, salicylates, polysaccharides, methyl xanthine, theaflavin, theophylline, essential amino acids, theanine, linolenic acid. Tea pigments, linalool, hexanol, geraniol, seleno cysteine & GABA. ore than you thought you needed to know. But you do need to know what some of these components may do for you.

What is a catechin? It sounds like a little crawly creature, but catechins are actually bioflavinoids that are found in tea, chocolate and red wine. They have very powerful antioxidants, which are proven to improve hypertension and reduce inflammation. Researchers have concluded that catechins in tea reduce the risk of heart attack and cancer and reduce inflammation in blood vessels and normalizes thyroid function.

One cup of green tea provides 10-40 mg of polyphenol bioflavinoids and more antioxidants than a serving of broccoli or spinach, and greater antioxidant protection than either vitamins C or E. Studies are showing that tea can help prevent osteoporosis and consuming large amounts of green tea is associated with a 50% reduction in the cognitive dysfunction of the elderly.

So that explains the benefits of catechins, but what about the other “C” component in tea…. caffeine? How can caffeine be a good thing? It keeps you awake! Yes, that is sometimes a good thing. It stimulates. It relieves us of fatigue. It also acts as a diuretic.

The vitamin B complex and vitamin E in tea aids in the metabolism of carbohydrates and fats and helps with the moisturization of skin and regulates aging.

Salicylates is a key component of aspirin. It acts as an analgesic and antipyretic. That’s why many people with arthritis drink a lot of tea.

There’s growing evidence that tea may regulate blood sugar. That is due to the polysaccharides. Diabetics may need to research this further. It seems that tea may aid in lowering blood sugar.

The methyl xantine in tea works along with the caffeine as a diuretic, ridding the body of excess fluid. Theophylline is a component that modulates immune respone. It helps in the treatment of asthma and aids cardiac function. The amino acids help in metabolixm and maintaining nitrogen equilibrium.

The many studies of tea are based on the above components and their co-components of tea. It could truly be one of the wonder foods.

Tea and Health
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