The peculiar properties of green tea , compared to other types of tea, derive from the particular type of processing that the leaves undergo, a process that minimizes the oxidation processes, both enzymatic and chemical, affecting the substances they contain, in particular polyphenols, the antioxidants responsible for the main beneficial actions. Green tea is one of the major sources of antioxidants present in nature.
Polyphenols present in green tea reduce LDL cholesterol levels and triglyceride levels. For this reason, green tea has a protective effect on the heart and prevents the onset of cardiovascular diseases. In vitro studies have highlighted its great antioxidant power, particularly compared to that of vitamin C and vitamin E.
Another interesting property of green tea is its slimming effect which is due to methylxanthines (caffeine, theobromine, theophylline).
These substances act on the metabolism and help drain excess fluids. They have a hypoglycemic action because they reduce the absorption of sugars and also have an action on the elimination of fats, by enzymatic stimulation. Several epidemiological studies have also highlighted the possible preventive effects of green tea in preventing heart attacks and strokes.
Among the proposed mechanisms, the increased bioactivity of endothelial nitric oxide (NO), a potent endogenous vasodilator, appears to be important.
In another large study of 40,530 Japanese adults, those who drank more green tea were less likely to die over an 11-year period. Specifically, death from all causes was 23 percent lower in women, 12 percent lower in men. Death from heart attacks was 42 percent lower in women, 35 percent lower in men.
It is a tea in short that prolongs life. So, long live tea (green of course).
