It's good to drink green tea in spring.
Green tea is the most suitable drink season in spring and summer. It is suitable to drink Xinyang Maojian and Biluochun in spring. Both green tea have germinal effect and can alleviate the adverse effects of spring sleepiness. Green tea is sweet, cool and fragrant, which is good for spreading the cold evil accumulated in human body in winter, promoting the growth of Yang Qi in human body, making people feel refreshed, and can make the "spring sleepiness" disappear by itself. Drinking green tea in summer can clear away heat, detoxify and reduce blood lipid. In addition, people with hot constitution should also drink more green tea, because green tea is cool. It should be noted that green tea is not suitable to drink on an empty stomach. Its rich tea polyphenols have a astringent effect and will stimulate the stomach and intestines, which is stronger on an empty stomach.
The benefits of drinking green tea in spring
Tea polyphenols have strong astringent effect, obvious inhibition and killing effect on pathogenic bacteria and virus, and obvious effect on anti-inflammatory and anti diarrhea. Many medical units in China have used tea preparation to treat acute and chronic dysentery, amoebic dysentery and influenza, with a cure rate of about 90%.
Radiation protection
Tea polyphenols and their oxidation products have the ability to absorb the toxic effects of strontium 90 and cobalt 60. According to the clinical trials of the relevant medical departments, the effective rate of tea extract is more than 90% for the slight radiation sickness caused by radiotherapy of tumor patients; 81.7% for hemocytopenia; and better for leukopenia caused by radiation.
Delaying senescence
It is helpful to delay the aging of tea polyphenols with strong antioxidant and physiological activity, and it is a scavenger of human free radicals. According to the research of relevant departments, the efficiency of 1 mg tea polyphenol in removing excessive free radicals harmful to human body is equivalent to 9 μ g superoxide dismutase (SOD), which is much higher than other similar substances. Tea polyphenols have the function of blocking lipid peroxidation and clearing active enzyme. According to the results of Toyoda test in Japan, it is confirmed that the anti-aging effect of tea polyphenols is 18 times stronger than that of vitamin E.
Anticancer and anti-cancer
Tea polyphenols can block the synthesis of a variety of carcinogens in vivo, such as ammonium nitrite, and have the effect of killing cancer cells directly and improving the immune capacity of the body. According to relevant data, tea polyphenols (mainly catechins) in tea are beneficial to the prevention and auxiliary treatment of gastric cancer, colorectal cancer and other cancers.