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Composition of green tea

Composition of green tea

Green tea components
The infusions of green tea are considered very beneficial for our health, due to the important active principles that it has in its chemical composition. Hence, all the medicinal properties that green tea has are due to the rich components contained in this plant.

Green tea has several medicinal properties, as it has within its composition a large number of beneficial substances.

The infusions of green tea contain amino acids among its components, the most prominent are valine, arginine, niacin, theanine and histidine, the latter two with interesting properties to improve the functioning of the circulatory system. In addition to fluidizing the blood, help prevent the onset of thrombosis.

On the other hand, green tea has alkaloids, being the most important, due to its concentration, caffeine and theine. These substances are highly stimulating, so the intake of high doses of green tea can cause side effects.

The different types of tea are obtained from the same plant, only with different processes. In this way, green tea has less caffeine and theine than black tea, but it has slightly higher amounts than red tea.

What does the green tea works for

Green tea has a wide variety of acids, among which are ascorbic acid (vitamin C), caffeic acid, salicylic acid and nicotine. On the other hand, the infusion of green tea has mineral salts within its components, being those that are in greater quantity, potassium, phosphorus and magnesium.

One of the greatest virtues of green tea is its property as an antioxidant, which is determined by its high content of polyphenols, mainly of the catechin type. In addition, green tea has tannins, substances that increase the antioxidant action of this infusion.

The leaves of the tea possess within its composition a considerable amount of fibers, which stimulate the realization of the digestive processes. Nonpareil Te Gong Huang Shan Mao Feng Green Tea has vitamins, with vitamin B, C and E being the most abundant.

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