Tea

Tea and Research In 1962, the World Health Organization (WHO) at the United Nations (UN) report increased cases of tooth decay, diseases of the digestive system and kropos on human bones caused by lack of availability of clean water sources, and due to increased consumption preservatives and sugar. Based on these reports PBBB perform the addition of chlorine and fluorine program on clean water. The program has resulted in big cities that developed countries have clean water technology, but have not touched the people who live in small towns of developing countries. Tea has the potential to meet human needs for chlorine and fluorine. The results showed that tea as an ingredient in addition to drinks, antiseptic properties to maintain a healthy mouth and teeth, throat, keeping the balance of microflora of the digestive system and increases absorption of calcium for bone growth. In the decade of 70's and 80's, the world was rocked by reports of a drastic increase in cases of heart disease and cancer, at 3-5% per year. Many countries allocate huge funds for a study of all cases. Only in the early decades of the 90s, researchers found that tea is a beverage that is very effective carcinogen to reduce the risk of contaminated and inhibits cancer growth. With the discovery of a variety of properties contained in the tea at the end of the decade of the 90s, the United Nations to give aid to 30 countries producing tea for tea promotion programs in order to improve the world tea consumption. In Indonesia, the program is conducted in the city of Surabaya, East Java Province. Type of polyphenols in tea that have been identified and the average content level is 1. Catechin, between: 63-210 mg% 2. Flavanols, between: 14 - 21 mg% 3. Tearubigin, between: 0-28 mg% 4. Other polyphenols between: 266-273 mg% From the results of research conducted by the Research Center for Tea and Quinine (PPTK) Gambung - West Java, Indonesia showed that the content of tea polyphenols in Indonesia which is the active component for the health of ± 1.34 times higher than the tea from other countries Catechin is a major polyphenol compounds in tea at 90% of the total content of polyphenols. The average content of catechins in tea Indonesia ranges from 7.02 to 11.60% bk, whereas in other countries ranged from 5.06 to 7.47 bk Tea contains polyphenols in addition to up to 25-35%, also contains other components that are beneficial to health, among others: metilxantin, amino acids, peptides, karbonhidrat, vitamins (C, E and K), carotenoids, minerals like potassium, magnesium, manganese, fluorine, zinc, selenium, copper, iron, calcium, and metilxantin and other alkaloids. Prevention ability of tea polyphenols a. Anti oxidants - Prevents the formation of radicals (free) oxygen in the body - Protects fat in the blood plasama - Protecting the damage the oil and fat meal, can be used as natural dyes b. Anti radiation c. Anti mutation gene d. Anti-tumor - Pressing tumor cell growth - tumor forms processing Pressing - Pressing breast cancer that grows spontaneously e. Inhibit the enzyme activity: some enzymes that proved to be inhibited are: - Enzyme angiotensin I - amylase, and maltase Sukrase - glucosy I transferase enzyme in the mutant streptococcus - Enzyme boosters HIV - The enzyme tyrosinase f. Anti increased cholesterol g. Anti increased blood pressure h. Anti increase in blood sugar levels i. Anti-scab j. Anti-bacteria - pathogenic bacteria in food - Bacteria fitopatogen plants - cariogenic bacteria - Neutralize bacterial toxins k. Anti-virus - Virus mosaic tobacco plants - influenza virus - the human papilloma virus l. Deodorant (deodorizing) - Trimethy amine - Methy mercaptan - Formaldehyade - Busier weak pest animal groups

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