Green tea is an unfermented tea that retains natural active ingredients. Its main functions include anti-oxidation, refreshing the mind, promoting metabolism, etc. Long-term moderate drinking has multiple benefits for health.

1. Main active ingredients and basic functions

Green tea is rich in tea polyphenols (catechins), caffeine, amino acids, vitamins and minerals. Among them:

1. Tea polyphenols are core antioxidants that can remove free radicals and delay cell oxidation;

2. Caffeine can stimulate the central nervous system and relieve fatigue;

3. Amino acids (such as theanine) have the effect of relieving stress and improving mood.

2. Specific effects and scientific basis

1. Anti-oxidation and anti-aging

Studies have shown that the antioxidant capacity of catechins (such as EGCG) in green tea is more than 100 times that of vitamin C, which can reduce the decomposition of skin collagen and assist in delaying the formation of wrinkles. Epidemiological surveys show that the incidence of chronic diseases (such as cardiovascular diseases) in people who drink tea for a long time is low.

2. Refreshing the mind and improving concentration

Caffeine and theanine work synergistically to relieve fatigue and avoid excessive excitement caused by caffeine alone. Experiments have shown that after drinking green tea, the reaction speed of subjects in attention tests increased by about 12%.

3. Promoting digestion and metabolic regulation

Tea polyphenols can inhibit the activity of fat absorption enzymes and reduce dietary fat absorption by about 30% (data from the Journal of Nutrition); assist in regulating blood sugar: drinking 4 cups of green tea a day reduces the risk of type 2 diabetes by about 16% (research by the Ministry of Health, Labor and Welfare of Japan).

4. Support for cardiovascular health

Catechins can reduce low-density lipoprotein (LDL) oxidation and improve vascular endothelial function; clinical trials have shown that drinking green tea for 6 consecutive weeks can reduce systolic blood pressure by an average of 3-5 mmHg.

5. Immunity enhancement and antibacterial effects

Tea polyphenols have an inhibitory effect on pathogenic bacteria such as Staphylococcus aureus and Helicobacter pylori; animal experiments have shown that green tea extracts can increase the activity of immune cells by 20%-30%.