Natural antioxidant in matcha~Tea polyphenols!

Nutrients in Matcha

Matcha contains abundant nutrients and trace elements necessary for the human body. Its main ingredients are tea polyphenols, catechins, caffeine, theanine, chlorophyll, protein, aromatic substances, cellulose, vitamins C, A, B1, B2, B3, B5, B6, E, K, H, etc., and nearly 30 trace elements such as potassium, calcium, magnesium, iron, sodium, zinc, selenium, and fluorine.

Effects of various nutrients

Protein: Nutrients for forming muscles and bones
Carbohydrates: Energy for maintaining physical and athletic vitality
Dietary fiber: Helps excrete harmful substances from the body, prevent constipation and lifestyle diseases
Fat: Active energy source
Tea polyphenols: Have a deep relationship with eye health and beauty.

Catechins:

1. Eliminate free radicals: Catechins are natural oil antioxidants, and their antioxidant activity is even higher than that of vitamin E! And they can eliminate free radicals produced by the human body to protect the cell membrane.

2. Catechins have the effect of delaying aging: because they have the function of removing free radicals, they can slow down aging.

3. Catechins have the effect of preventing tooth decay: because tea contains fluoride, it can make teeth more resistant to acid erosion. In addition, clinical experiments have also pointed out that catechins can significantly reduce dental plaque and slow down periodontal disease.

4. Catechins have the effect of changing the distribution of intestinal microorganisms: catechins can inhibit human pathogens without harming the reproduction of beneficial bacteria, so they have the function of regulating the intestine.

5. Catechins have antibacterial effects: they can inhibit bacteria that cause human skin diseases and have a good effect on the treatment of eczema.

6. Catechins have a deodorizing effect: catechins can remove the odor of methyl mercaptan, so they can remove the bad breath of smokers and reduce the odor of pig, chicken and human excrement.

7. Other effects and functions of catechins: Some studies have shown that catechins can also inhibit blood pressure and blood sugar, reduce blood cholesterol and low-density lipoprotein, increase the amount of high-density lipoprotein, resist radiation, ultraviolet rays, and resist mutation.

Vitamin A20: Beauty, skin

Vitamin B: Energy metabolism. Energy source for brain and nerves

Vitamin B2: Promote cell regeneration

Vitamin C: An indispensable component for collagen production, related to skin health, whitening, etc.

Vitamin K: Helps calcium deposition in bones, prevents osteoporosis, and adjusts blood balance

Vitamin E: Anti-oxidation, prevents aging, and is called a vitamin for rejuvenation

Folic acid: Prevents abnormal cell replication, inhibits the growth of cancer cells, and is also an indispensable nutrient for pregnant women

Pantothenic acid: Maintains the health of skin and mucous membranes

Calcium: Prevents osteoporosis

Iron: Blood production and maintenance, especially women should take as much as possible

Sodium: Helps maintain the balance of body fluids inside and outside cells
Potassium: Maintains normal functioning of nerves and muscles, eliminates excess salt in the body
Magnesium: Lack of magnesium in the human body will cause circulatory diseases
Zinc: Maintains healthy skin and hair
SOD activity: Antioxidant, prevents cell oxidation = prevents aging

Matcha---the king of antioxidants

Matcha is known as the "king of antioxidants". A cup of matcha (antioxidant capacity) = 1 and a half bottles of red wine = 12 bottles of white wine = 4 apples = 5 onions = 7 times orange juice = 18-50 vitamins E = 1000g strawberries, cherries, and grapes are the best choice for beauty-loving women to fight aging!

Introduction to tea polyphenols

When tasting tea, do you feel a little astringent, as if a thin film is covered on the tip of your tongue? This is because the polyphenols in tea are playing their role. This substance will form an impermeable film in the mouth, causing the tongue to feel dry. However, once this film is broken, the familiar "sweetness" stage will come. We call this type of polyphenols tea polyphenols, which are also known as antioxidants and vitamins.

Tea polyphenols exist in fresh tea leaves, and its content is generally 18% to 36%. It is the main component that determines the color, aroma and taste of tea.

Among them, catechins account for more than 60% of the total tea polyphenols, and EGCG (epigallocatechin gallate) is the most important component of catechins, accounting for about 70% of the total tea polyphenols, and has the strongest activity. Its important role in human health is to improve arthritis symptoms and some inflammatory indicators.

Dating back to 1972, the US FDA listed tea polyphenols as antioxidants in food additives, and China also included it in this list in 1991. EGCG has become a star of new resource food under the protection of regulations, providing legal support for the application of tea polyphenols in the food field.

Health effects of tea polyphenols
1. Antioxidant
More and more epidemiological studies have shown that the intake of tea polyphenols helps to delay the aging process and plays a positive role in the prevention and treatment of some common diseases, such as cancer, neurodegenerative diseases, and cardiovascular and cerebrovascular diseases.

Through the regulation of antioxidant enzymes and the exquisite cooperation with other nutrients, tea polyphenols can help to remove free radicals in the human body, show high-efficiency antioxidant capacity, and provide a natural support for human health.

2. Weight control
As early as the Tang Dynasty, in the "Compendium of Materia Medica", there was a record of the effect of tea "long-term consumption makes people thin". Nowadays, after eating a lot of fish and meat, people often drink some clear tea to relieve greasiness and "scrape off fat". So, how does tea help digestion and reduce fat? In fact, this comes from a wonderful cooperation between polyphenols and caffeine. It is reported that tea extracts rich in catechins and caffeine have thermogenic properties and can promote the oxidation process of fat. They work together to prolong the thermogenic effect of sympathetic nerves, which is of great value in helping to control weight.

In 2003, in a study on obesity, the anthropometric parameters of 1,103 subjects who habitually and non-habitually drink tea were compared. The study found that people who habitually drink tea have lower body fat percentage and smaller waist-to-hip ratio than those who are not accustomed to tea drinking.

Specifically, subjects who maintained the habit of drinking tea for more than 10 years had a nearly 20% lower body fat percentage and a 2.1% lower waist-to-hip ratio compared to those who had no habit. Therefore, we may be able to infer that long-term tea drinking habits may be the key to a slim figure.

3. Helps cardiovascular health
One of the main effects of drinking tea is that it can increase catechins and related substances in plasma. Once these substances enter the plasma, they may play a cardioprotective role by acting on low-density lipoprotein (LDL) and reduce the risk of cardiovascular disease.

In 2010, another study from China found that Chinese people drinking green tea is also associated with a lower risk of coronary heart disease. This study showed that green tea intake was negatively correlated with the risk of coronary heart disease, and the effect of green tea was related to the frequency, cycle and amount of drinking, that is, the more you drink, the more beneficial it may be to your health.

Green tea is a popular beverage in Japan. In 2004, scholars from Japan evaluated the intake of green tea and the incidence of cardiovascular disease and found that among people who drink green tea every day, patients without cardiovascular disease drink about three cups of tea more per day than those with cardiovascular disease.

Application of tea polyphenols in food and beverages

1. As a tea ingredient
The content of tea polyphenols varies in different types of tea, mainly affected by the type of raw tea. In 2016, a study by Zhengzhou Normal University further understood the differences in the content of tea polyphenols in different teas. The results showed that the content of tea polyphenols in various types of tea was ranked as follows: green tea > white tea > yellow tea > oolong tea > black tea > black tea.

It can be seen that the higher the degree of fermentation of tea, the less tea polyphenols. This finding provides a reference for choosing tea beverages, especially for consumers who are concerned about the intake of tea polyphenols.

2. As a natural antioxidant

1) In beverages
Adding tea polyphenols to beverages has a good effect on improving the quality of beverages and extending the shelf life.

Specifically, in fruit juice beverages, such as apple juice, orange juice, lemon juice, etc., tea polyphenols can not only significantly inhibit the growth of Escherichia coli, yeast and Staphylococcus aureus, but also extend the shelf life of beverages by 7 to 10 days. For beverages such as soy milk and soda, adding tea polyphenols can effectively inhibit the degradation of vitamins such as vitamin A and vitamin C, and maintain the nutritional content of the beverage. Adding tea polyphenols to beverages such as cola, beer, and liquor can develop beverages with antioxidant properties.

In addition, adding tea polyphenols to various dairy products can not only remove odors, but also prevent the oxidation of fats in dairy products, significantly improve the flavor of dairy products, and improve the quality and nutritional value of products. This addition method not only helps to maintain the freshness of beverages, but also provides consumers with more delicious and nutritious choices.

2) In food
As a food antioxidant, tea polyphenols can be used in foods such as biscuits, cakes, moon cakes, and instant noodles to inhibit bacterial growth and extend the shelf life.

In addition, adding it to flour can also improve its properties. The addition of 1% tea polyphenols can increase the stretching area and proportion of the dough, increase the gluten content, and improve the chewiness of the dough products. Adding tea polyphenols with a lower mass fraction (≤0.1%) to bread will make its texture softer and taste richer.

In addition, the natural deodorizing ability of tea polyphenols has made it widely used in products such as chewing gum and chewing spray.

Tea polyphenols can not only remove food odors such as bean smell and fish smell, but also have a good effect on removing smoke, wine and garlic odors, with an elimination rate of more than 90%. Therefore, chewing gum containing tea polyphenols has a deodorizing ability 10 times higher than ordinary chewing gum.

Interpretation of the nutritional value of Matcha

Matcha is different from ordinary tea leaves. It is shaded one month before picking to increase the content of tea polyphenols and greatly reduce the content of caffeine, thereby reducing its bitter taste and stimulating effect. The combination of original craftsmanship and modern technology greatly preserves its nutritional components. We can intuitively understand the nutritional value of matcha through the following data:
The protein content is twice that of milk;
The dietary fiber is 20 times that of lettuce;
The cellulose is 52.8 times that of spinach, 28.4 times that of celery, and 55 times that of carrots;
The folic acid content is 18 times that of oranges;
The vitamin A content is 672 times that of apples;
The vitamin B1 content is 40 times that of lemons;
The vitamin B2 content is 9.3 times that of red dates;
The vitamin C content is 3.3 times that of pomegranates;
The vitamin E content is 27 times that of grapes;
The potassium content is 2.8 times that of bananas;
The calcium content is 8 times that of milk;
The magnesium content is 1 times that of sea cucumbers;
The iron content is 6.2 times that of spinach;
The zinc content is 6 times that of dried shrimps;
The selenium content is 6 times that of durian.
With such a sharp data contrast, such rich nutrients, and such attractive nutritional value, Matcha will definitely become the development direction of key beverages in the future, and become the fashion and trend of healthy and fashionable beverages, popular all over the world!