Green tea, the oldest type of tea, especially well-liked by the people of Japan and China. Here the tea leaves have little processing, heating and drying so that only green leaf color can be maintained. Whereas oolong tea is more a kind of transition between black tea and green tea. The three types of tea each have health benefits because they contain so-called biochemical bond polyfenol, including flavonoids. Flavonoids are a group of antioxidants that are naturally present in vegetables, fruits, and beverages such as tea and wine.
Subclass of polyphenols including flavonols, flavones, flavanon, anthocyanidins, catechins, and biflavan. Derivatives of catechins such as epi-catechin (EC), Epigallo-catechin (EGC), catechin Epigallo-gallate (EGCG), and quercetin is commonly found in tea. EGCg and quercetin is a powerful antioxidant with the power of up to 4-5 times higher than vitamin E and C which also are potent antioxidants. Antioxidants are known to prevent cells from damage since each cell damage will contribute more than 50 diseases.
Green tea contains EGCG, as well as black tea, says a biochemist. In a study by Dutch researchers say, consume 4-5 cups of black tea each day will reduce the risk of stroke by 70% compared with those who consumed 2 cups of tea a day or less. Other reports mention more of black tea consumption is associated with low heart attack cases. John Folts, director of the Medical School, Central Artery Thrombosis Research and Prevention, University of Wisconsin, USA to find the key properties of flavonoids in tea. Research results showed that flavonoids in black tea can inhibit the clotting of blood platelet cells thus preventing the clogging of blood vessels in hantung coronary disease and stroke. Another study states that fanatical tea drinkers had higher levels of cholesterol and low blood pressure, although it remains unclear whether it was directly caused by the tea.
