The composition and benefits of black tea

Published by TeaMan on

It consists of about 300 different components that contain substances, amino acids, alkaloids, pigments, essential oils and vitamins.

It would take a long time to talk about all the basic substances of tea, but vitamins should be discussed in more detail, especially since most people who consume tea are not aware of its vitamin “wealth”.

Black tea has carotene, from which vitamin A is formed in the body – we all know about the importance of this vitamin: if it is lacking, bones are formed incorrectly, mucous membranes and skin are affected, fat metabolism is disturbed and the pancreas is damaged, vision is impaired. Malfunctions in the endocrine system lead to skin diseases, immunity decreases, so black tea should not be neglected – of course, it should be brewed correctly.

A lot of black tea and B vitamins: it is thiamine, riboflavin, pantothenic acid, vitamin PP – nicotinic acid; therefore, tea is useful for diabetes, gout, stomach ulcers, serious liver diseases, disorders of the nervous system, skin problems and susceptibility to allergic reactions.

Vitamin C in black tea is also present, although it is not so much: if it could be preserved during processing, tea would be one of the champions in its content – a fresh tea leaf contains it several times more than citrus fruits.

However, the first place among the “tea” vitamins is occupied by vitamin P, called rutin, although this substance is a whole complex of plant bioflavonoids. The biological significance of vitamin P is enormous: it actively protects cells from free radicals, and even restores the structure of damaged cells, thus slowing down the aging process and increasing the overall resistance of the body.

The most important property of vitamin P is capillary strengthening: it preserves the strength and elasticity of blood vessels, prevents the development of atherosclerosis and maintains normal blood pressure; if vitamin P is always enough, blood circulation will be normal and varicose veins will not develop. Together with vitamin C, vitamin P does not allow hyaluronic acid molecules to break down: this acid connects the cells of blood vessels – that is why capillary permeability decreases and they become stronger.

Vitamin P bioflavonoids strengthen our immunity, enhancing protection against infections – they have antibacterial activity; The antioxidant activity of other bioflavonoids – for example, quercetin, provides cells with protection against oncological diseases – the regular use of good black tea can even slow down the pathological processes in cancer of the blood and breast.

Under the influence of bioflavonoids in the body, substances that provoke allergic reactions cease to be produced, so black tea relieves allergic edema and relieves bronchial asthma.

I must say that, according to the content of vitamin P, black tea occupies one of the leading places: it is much more in it than in buckwheat, and buckwheat has long been considered one of its main sources. By drinking 2-3 cups of properly brewed tea a day, we get a daily rate of vitamin R.

Vitamin K is also important for us – it provides normal blood clotting, and it also exists in black tea; The essential oils, which are also abundant in tea, have a calming effect on our nervous system. The most surprising feature of tea is that it tones and soothes at the same time: no wonder they say – “drink tea and calm down,” or “drink tea, cheer up!” – both are true.