Equal Benefits Black Tea and Green Tea

Green tea is believed to reduce coronary attack, stroke, diabetes, high blood pressure, and liver cancer became a frightening disease for everyone. So many manufacturers vying tea out of green tea beverage product packaging that is more practical. But justified only green tea which merit such a thing?
According to the fact, black tea is also efficacious as green tea because the content of free radicals contained therein. It is true that black tea has benefits such as lowering the risk of cancer, prevents coronary heart disease, prevent aging, and also can lower blood cholesterol levels.
 

It is known that the black tea that had been pretty much consumed contains a component of compounds that are good for the body. Primarily is the fairly high antioxidant and theaflavins. Compounds that have the effect of reducing the risks of diseases such as preventing cancer and coronary heart disease. Black tea is made from fresh tea leaf is allowed to wither before reeling, then heated and dried. Black tea is fermented tea is also called.

Catechins in black tea, a compound that was mentioned as an actor that is able to fight degenerative diseases are compounds theaflavins. Theaflavin compounds are antioxidants, anti-cancer, anti-mutagenic, anti-diabetic and other diseases. Compounds theaflavins in black tea is quite significant. Simply put, antioxidants are expressed as a compound that could inhibit or prevent the oxidation. Based on the source, anti-oxidants can be divided into natural and synthetic antioxidants.

Theaflavin is a natural antioxidant with huge potential. His ability as a catcher of free radicals can not be denied validity. The ability of theaflavins as an antioxidant was not enough there. Antioxidant activity in inhibiting oxidation of low density lippoprotein (LDL) appeared to show a wonderful thing. In steeping black tea, theaflavins give yellowish red color. Meanwhile theanapthoquinone thearubigin and every one of brownish red and yellow. To this taste, together with caffeine, theaflavins present in black tea to give a sense of fresh

Drinking black tea may prevent the accumulation of cholesterol in the arteries, especially in women. Drinking black tea from one to two cups can reduce the accumulation of cholesterol up to 46 percent and if you drink 4 cups to reach 69 percent. This is supported by the results of research in the United States that shows a heart attack decreases 40 percent in people who used to drink black tea. Black tea also showed a convincing ability as a natural food source for people with diabetes, especially in its capacity to increase insulin activity. Research conducted the United States Department of Agriculture that has been published in the Journal Agric Food Chem, 2002, shows the ability of black tea increased insulin activity more than green tea and Oolong tea.


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Based on the processing process, tea is classified into three types, namely black tea (fermented, short for oxidation enzimatis), oolong tea and green tea. Logical consequence of differences in the process, giving different tea products, both physically and chemically.
Chemically, the most notable difference is the difference of content composition polyfenol compound. In the processing of black tea, and Oolong tea, most catechins transformed into theaflavins, thearubigin, and theanaphtoquinone.

Although not as popular as their ancestors (catechins), theaflavins have been studied by several researchers. Numerous studies have stated that the theaflavins more potential than the catechins, theaflavins recall the structure is more potent than catechin.

This can be seen from how much hydroxy group (OH) has. These hydroxy groups may function as an anti-free radicals or antioxidants. The more hydroxy groups of compounds, the ability as an antioxidant compound, the better.

Theaflavins is only present in black tea or tea that has undergone fermented. Is the result of oxidation of catechins, theaflavins due process oksimatis in black tea processing. Catechin theaflavins strength equivalent to even a few recent publications stating that theaflavins more potent than catechin.