Tea, the second most consumed beverage in the world after water, is not only popular but also a healthy drink. It contains less caffeine than coffee and is rich in antioxidants.
What Are Free Radicals?
To understand what antioxidants are and how they work, it's important to know what free radicals are. Free radicals are molecules containing an oxygen atom that has lost one of its electrons, making them unstable (reactive). They start avidly eyeing the electrons of neighboring molecules and can become terrorists in the body by stealing electrons. They can attack DNA, leading to dysfunction, mutations, and cancer. They can also disrupt normal cellular activities by attacking enzymes and proteins. This type of damage to the membranes of cells lining our blood vessels can lead to hardening and thickening of arteries, ultimately causing heart attacks and strokes. When free radicals attack collagen proteins, they can create cross-links between protein molecules, leading to tissue stiffness.
Under normal circumstances, our bodies can cope with these free radicals, but when they proliferate and the balance shifts, our metabolism may need support.
How Do Antioxidants Combat Free Radicals?
Antioxidants primarily prevent oxidation. Oxidation in our bodies mainly refers to the deterioration of cell membranes, fats, proteins, and DNA. In other words, antioxidants eliminate the conditions for the formation of free radicals.
Our metabolism combats free radicals resulting from the pace of urban life and dietary habits. However, when support is needed, boosting our diet with antioxidant-rich foods and beverages increases our chances of winning the battle against free radicals.
A diet rich in antioxidants reduces the risk of many diseases, including cancer and heart disease. In the last 50 years, foods and plants with high antioxidant content have been identified. Tea is one of the plants with the highest antioxidant content.
Antioxidants in Tea
Tea, in all its varieties, is derived from the same plant, Camellia Sinensis. The variation in tea, such as color and taste, is achieved through production. Black tea is a fermented tea, while green tea is not. Oolong tea is semi-fermented. The antioxidants in the tea plant, Camellia Sinensis, are flavonoids.
Catechins and Theaflavins
Catechins are a type of flavonoid found in tea. There are six types of catechins in green tea: catechin, gallocatechin, epicatechin, epigallocatechin, epicatechingallate, and perhaps the most important, epigallocatechin gallate (EGCg or EGCG).
During fermentation in the production of black tea and oolong tea, catechins are converted into theaflavins. Theaflavins also possess antioxidant properties.
In summary, tea is one of the most democratic, mystical, and beneficial beverages in the world. It is good for both your health and your soul. Just make sure to brew and drink good tea with good people.
Lazika