Regular consumption of quality green or white tea helps the human body fight all known and unknown viruses.
As stated by reputable Japanese scientists: the main component of “green tea” epigallocatechin gallate (EGCG) or simply put catechin, prevents the effects of various types of virus – including such as influenza.
Prof. Takashi Suzuki claims that “green tea can be used to fight both old and new forms of influenza. Based on various experiments, catechin, the main polyphenol of green tea, has been shown to play an important role in preventing infectious flu. Among the different types of catechin, EGCG has the strongest antiviral activity
What is catechin? And where is it found most?
Catechins are the most reduced group of organic flavonoid tannins. They got their name from the Indian Acacia catechu, in the wood of which these substances were first discovered in 1821 by the German biochemist F. Runge.
Catechins in tea leaf have a variety of functions: they participate in the respiration of the plant, protect against radiation and weather anomalies, and support the plant’s immune system.
Once in the human body, cactechins not only fight bacteria and viruses, but also provide powerful support to our health with the following properties:
- antioxidant;
- anticarcinogenic;
- probiotic;
- anti-cholesterol;
- antihypertensive;
- anti-diabetic;
- detoxification, neutralization of poisoning;
- aids in the absorption of vitamin C;
- reduces permeability and fragility of capillary vessels.
Catechin concentration
In the tea plant, catechins are formed most quickly and reach their maximum concentration in the topmost young leaves, the flechettes. It is three times less in the older leaves. At the same time in the young raw material significantly prevails L-isomeric form of catechins, the most favorable for humans. And it is precisely such leaves that are harvested for high-quality hand-processed tea.
With their high concentration in quality tea raw materials, catechins play a major role in the formation of the aroma, color and taste of the beverage. In fact, they form the flavor bouquet of green and white teas. The rapid heat treatment of the tea leaf, which is characteristic of green tea technology, ensures a significant preservation of catechins in the finished product. In such tea almost completely preserves the entire qualitative composition of catechins, characteristic of fresh leaf. Fermented tea contains only one third of the catechins present in the original raw material.
If we talk about the peculiarities of white tea, the technology of its production is the most careful in preserving the natural qualities of the processed raw material. Step-by-step withering, drying and absence of mechanical impact on the tea leaf allow to preserve useful substances, including catechins, in maximum concentration.
Therefore, to prevent and promote your health, regularly drink delicious tea, from good tea raw materials and made by masters of their craft!
Author: Alexey Zhernoklyuev, specially for the Tea Club
