POLYPHE­NOLS, AN­TIOX­I­DANTS, AND THE THEA­NINE VITAMIN

Food and Travel (Singapore) - - Eating Well -

While we’ve just paid at­ten­tion to some very spe­cific va­ri­eties of tea, what about the health prop­er­ties of just a nor­mal, reg­u­lar cup of green or black tea? All tea has some health ben­e­fits and is def­i­nitely good for you. It is said that par­tic­u­larly green tea is the best over­all, pro­posed to be lower in caf­feine but higher in polyphe­nols, flavonoids, an­tiox­i­dants, and thea­nine.

While caf­feine is help­ful for pro­vid­ing some short-term men­tal agility (or even just wak­ing up in the morn­ing!), pre­lim­i­nary stud­ies con­ducted into the thea­nine vitamin have shown that it may play a role in help­ing to re­duce the ev­er­p­re­sent threat of de­vel­op­ing Alzheimer’s dis­ease or de­men­tia in later life. It may also help to re­duce anx­i­ety due to the ef­fects of thea­nine. Thea­nine pro­duces a “feel-good” feel­ing and ap­pears to work on the hu­man brain in a sim­i­lar man­ner to glu­ta­mate, which is an amino acid that oc­curs nat­u­rally in the hu­man body. Glu­ta­mate is used by the body to aid nerve im­pulse trans­mis­sions

Polyphe­nols are pro­duced by plants usu­ally as a method to re­duce dam­age to the plant’s cell struc­ture from the sun’s ul­tra­vi­o­let light. They are an antioxidant of par­tic­u­lar in­ter­est due to strong as­so­ci­a­tions with con­sump­tion and re­duced can­cer risk. They are also as­so­ci­ated with pro­tec­tion against os­teo­poro­sis, car­dio­vas­cu­lar (heart) dis­eases, di­a­betes, and a va­ri­ety of neu­rode­gen­er­a­tive dis­eases. The types of polyphe­nol of most in­ter­est found in tea are flavonoids. The po­ten­tial ef­fects they may have on gen­eral hu­man health and dis­ease are in­cred­i­bly sig­nif­i­cant, and as such they are the topic of vig­or­ous sci­en­tific study. While a con­crete con­clu­sion is still be­ing reached on these ex­cit­ing

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