What are the effects and functions of healthy black counting Tibetan tea?

1. Why can Tibetan tea lower blood fat?

The standard values of lipids in normal blood are 120 ~ 200mg/dl for cholesterol and 500 ~ 140mg/dl for neutral fat. Cholesterol and fat are insoluble in water and exist in the blood in the form of lipoprotein. Lipoprotein cholesterol in blood is divided into low density lipoprotein (LDL) cholesterol and high density lipoprotein (HDL) cholesterol according to its density. When the concentration of low-density lipoprotein cholesterol in blood is high, it will cause arteriosclerosis. On the contrary, when the concentration of high-density lipoprotein cholesterol is high, arteriosclerosis will be inhibited. Tibetan tea belongs to fully fermented tea, which completely preserves rich tea polyphenols and tea polysaccharides and plays an important role in reducing blood lipid. Animal experiments have confirmed that Tibetan tea contains tea polyphenols (including catechins and their oxidized polymers), which can inhibit the increase of low density lipoprotein cholesterol concentration in plasma. Its mechanism is to inhibit the absorption of cholesterol by the digestive system and promote the excretion of fat and cholesterol in the body. A large number of investigations have found that people who drink Tibetan tea for a long time have lower total cholesterol, lower total low-density lipoprotein cholesterol and little change in high-density lipoprotein cholesterol. Therefore, drinking Tibetan tea can increase the proportion of cholesterol in blood, thus achieving the effect of preventing cardiovascular diseases. This is more effective than other teas. In addition, Tibetan tea is rich in tea polysaccharides. Animal experiment: Feeding tea polysaccharide to mice can reduce the concentration of total cholesterol, neutral fat and low-density lipoprotein cholesterol, and increase the amount of high-density lipoprotein cholesterol. Therefore, tea polysaccharide can prevent hyperlipidemia and inhibit arteriosclerosis by regulating the concentration of cholesterol and fat in blood.

2. Tibetan tea can increase the oxygen carrying capacity of the body in a cold and oxygen-deficient environment.

The supply and metabolism of oxygen in the body are mainly completed through the red blood cell system. Red blood cells, also known as red blood cells or red blood cells, are the most common blood cells in blood. Hemoglobin contained in red blood cells can combine with oxygen in the air, so red blood cells can transport oxygen inhaled into alveoli to tissues through hemoglobin, and carbon dioxide generated by metabolism in tissues is also transported to the lungs and excreted through red blood cells. The oxygen carrying capacity and transport state of hemoglobin are the key to oxygen metabolism. The Qinghai-Tibet Plateau is cold and oxygen-deficient, and strong sunlight radiation easily leads to the low oxygen-carrying capacity of hemoglobin in human oxygen metabolism, and the ability to produce and transport red blood cells decreases, which in turn affects various systems of the whole body and makes people feel dizzy, nausea, chest tightness and other hypoxia symptoms. During the whole fermentation process, Tibetan tea completely preserved a large number of nutrients and various trace elements, which provided various support for the growth and function of red blood cell system. There are four main mechanisms:

(1) Supplements various raw materials for the growth and development of red blood cells. Tibetan tea is rich in minerals such as protein, iron, manganese, selenium and vitamins such as folic acid. The main raw materials for making red blood cells are protein and ferrous iron, as well as vitamins B6, B2, C, E and trace elements such as copper, manganese, cobalt and zinc. It can be seen that Tibetan tea provides important nutrients for the formation and maturation of red blood cells.

(2) Anti-radiation and anti-hypoxia effects. The raw material of Tibetan tea is mature tea varieties with altitude above 1000 meters, in which the content of tea polysaccharide is obviously higher than other teas. Experiments show that tea polysaccharide has obvious anti-radiation damage and protection of hematopoietic function. After R-ray irradiation in mice, taking tea polysaccharide can keep hemoglobin stable and reduce the decline of red blood cells. Wang Dinggang and others reported that intraperitoneal injection of 50 ~ 100 mg/kg tea polysaccharide prolonged the survival time of normal mice by 59% and 66% respectively (P 0.01). Compared with the control group, the survival time of mice treated with isoproterenol was prolonged by 365%, 438+0% and 29% respectively (P 0.065, 438+0).

(3) Improve blood circulation and oxygen transport capacity. Tibetan tea is rich in tea polysaccharide, which can enhance the immune function of the body, and also has the functions of antioxidation, scavenging free radicals, anti-radiation injury, protecting hematopoietic function, anticoagulation and thrombosis, and reducing platelet aggregation. Tea polysaccharide can also improve the activity of fibrinolytic enzyme, reduce neutral fat, total cholesterol and low density lipoprotein cholesterol, improve the suspension stability of blood cells and slow down erythrocyte sedimentation rate. So as to improve blood circulation, protect the cardiovascular system and improve the oxygen carrying capacity of red blood cells.

(4) Selenium-rich substances fully protect red blood cells and hemoglobin. Selenium can stimulate immunity and antibody production, effectively reduce lipid peroxidation damage of red blood cells, improve oxygen-carrying function of red blood cells, protect the integrity of erythrocyte methemoglobin reductase and erythrocyte membrane, and promote enzyme activity and anti-hemolysis. More than 40 countries and regions in the world are deficient in selenium. Generally, the selenium content of tea leaves is 0.05 ~ 2 mg/kg. Tibetan tea is a kind of selenium-enriched tea, and the selenium content is mostly 5 ~ 6 mg/kg. This is the best drink given by nature to human beings, and drinking Tibetan tea is one of the best ways to supplement human selenium.

3. Why can Tibetan tea relieve constipation?

With the continuous improvement of people's living standards, modern life has been dominated by fine foods such as high-protein and high-fat meat and refined white flour, and the intake of dietary fiber is getting less and less. City people usually use cars instead of walking, work indoors for a long time, and exercise less. This bad eating habit and lifestyle is the main cause of constipation. If you don't defecate for a long time, harmful substances in the body will stay in the intestine for a long time, which is harmful to the human body and may also induce intestinal cancer. Tea is mainly composed of cellulose, which is as high as 35% ~ 40%, especially Tibetan tea. Cellulose is an indispensable nutrient for human health and has irreplaceable physiological regulation function. It is called the seventh nutrient after protein, fat, carbohydrate, minerals, vitamins and water. Its function is that the cellulose in food can soften and increase stool, promote intestinal peristalsis, help intestinal emptying, keep stool unobstructed, clean intestinal tract and prevent intestinal cancer. Under normal circumstances, each person needs to consume 25g~35g of cellulose every day. If you eat less cellulose and don't exercise for a long time, it will cause long-term constipation and poor blood circulation around the anus, which will lead to hemorrhoids. The cellulose in Tibetan tea can solve the problem of defecation, reduce the pressure around the anus and make the blood smooth, so it also has the function of preventing and treating hemorrhoids.

4. Antioxidant effect of Tibetan tea.

In normal life activities, human metabolism constantly produces harmful free radicals. Free radicals are very active in nature and have strong oxidation ability. Because there are many antioxidant systems in the human body, the concentration of free radicals in the body is generally low. Under normal circumstances, it will not cause harm. However, if the metabolism of free radicals in vivo is unbalanced due to physiology (such as diseases) or external factors (such as radiation), excessive free radicals will induce the oxidation of unsaturated fatty acids in vivo, produce lipid peroxides and cause protein polymerization. Unsaturated fatty acids are the main structural substances of cell membranes. Excessive free radical production will weaken the normal function of cells, cause cell destruction and even tissue necrosis, and affect the normal metabolism of the body, thus causing functional degradation, aging and even diseases. At present, it is known that the chief culprit of hundreds of diseases is free radicals. Tea polyphenols is a powerful antioxidant, which can prevent the oxidation reaction of free radicals, remove excess free radicals and protect the body. Tibetan tea contains a lot of tea polyphenols and polymers of tea polyphenols. Tea polyphenols are a kind of chemical substances containing polyphenol hydroxyl groups, which are easy to react with free radicals, provide protons and electrons, and make them lose their reactivity, so they have remarkable antioxidant properties. In the experiment of inhibiting oil oxidation, it was found that tea polyphenols had the same antioxidant capacity as 200mg/mL vitamin E at a low concentration of 10 mg/mL, and its antioxidant capacity was stronger than 50mg/mL antioxidant BHA at 20mg/mL. It can be seen that the antioxidant capacity of tea polyphenols far exceeds that of BHA and vitamin E. At the same concentration, the study of various catechins shows that tea polyphenols can eliminate many inorganic and organic free radicals such as O-2, OH, COO, NO, ONOO-, and its ability is greater than that of antioxidants such as vitamin E, vitamin C and BHA. The polymers of tea polyphenols such as theaflavin (TF) and theaflavin gallic acid (TF3-G) also have strong antioxidant activity. The antioxidant activity of tea polyphenols can also cooperate with various amino acids, vitamin C and vitamin E, and they have better antioxidant effect when used together. The special structure of tea polyphenols also has the function of complexing metal ions. Some transition metal ions, such as iron ions and copper ions, play a catalytic role in the chain reaction of lipid peroxidation caused by free radicals. Experiments show that tea polyphenols can prevent its catalytic action through various complex metal ions, thus effectively cutting off the chain reaction. There are many oxidases in organisms, such as xanthine oxidase system, P-450 enzyme system, lipoxygenase, cyclooxygenase and so on. It can catalyze the production of free radicals in the body, and tea polyphenols can inhibit these oxidases. Tea polyphenols can enhance the activity of antioxidant enzymes in liver, lung, digestive system, blood and other tissues, and play a role in protecting antioxidant enzymes in the body. In animal experiments, the researchers also found that the intake of Tibetan tea can inhibit the production of lipid peroxide, maintain the concentration of antioxidants such as C and E in the body, and inhibit DNA damage caused by free radicals.

To sum up, tea polyphenols in Tibetan tea can prevent the body from being oxidized in many ways:

(1) scavenging free radicals;

(2) complexing metal ions;

(3) inhibition of oxidase activity;

(4) improving the activity of antioxidant enzymes;

(5) Synergism with other antioxidants;

(6) Maintain the concentration of antioxidants in the body.

5. Anti-radiation effect of Tibetan tea.

Near the equator in Africa, skin cancer is the biggest natural enemy of blacks due to strong radiation. Scientific measurement shows that the radiation in Lhasa is more than 50 times that in Beijing, but strangely, the number of skin cancer patients in the whole Qinghai-Tibet Plateau is far lower than that in low altitude areas. The reason is that people find that drinking Tibetan tea for a long time plays a key role. Tibetan tea is rich in tea polysaccharide, which has obvious anti-radiation damage and protection of hematopoietic function. In animal experiments, the researchers found that by using tea polysaccharide, mice can keep hemoglobin stable, reduce the decline of red blood cells and normalize the changes of platelets. With the development of science and technology, a large number of electrical appliances have entered thousands of households, and people's opportunities and time of exposure to electromagnetic radiation are increasing. Drinking more Tibetan tea can prevent the harm of long-term low-dose radiation to human body. Mountaineers are exposed to the strongest radiation, and their skin is often burned. The best way to protect climbers who climb Mount Everest is to apply Tibetan tea oil on their faces, hands and other exposed places.

6. The caries prevention function of Tibetan tea.

Fluorine is an essential trace element for human body and plays an important role in the formation of bones and teeth. Fluorine deficiency will affect the utilization of calcium and phosphorus in human body, leading to osteoporosis. Enamel can not form a strong acid-resistant fluorapatite protective layer, which is easily eroded by microorganisms and acids, leading to tooth decay. We can reduce the prevalence and incidence of dental caries and fluoride deficiency by using fluoride toothpaste, fluoride mouthwash or adding fluoride to drinking water. Many countries and regions have seen the importance of fluorine, such as the United States, Australia, Ireland and Japan. Add fluorine to tap water to increase the source of fluorine intake. Tibetan tea is rich in fluorine, and the fluorine content of coarse old leaves is higher than that of young leaves. The fluorine content in tea is about 100mg /kg. Fluorine in tea belongs to the trace elements needed by human body, and proper intake is beneficial to human health. However, if a large amount of fluoride is ingested, it will lead to fluorosis, such as dental fluorosis and brittle bones. In order to avoid the overcorrection of drinking Tibetan tea to supplement fluorine, the state has set up a scientific research group to control and balance fluorine in tea, improve some high-fluorine teas and moderately reduce the fluorine content. Sichuan Ya 'an Tea Factory, which produces Tibetan tea, is a national designated production base of low-fluorine edge tea, with incomparable quality advantages of similar products. Tibetan tea processing technology is special and complicated. Product development has systematic scientific research ideas and strong support from the latest national science and technology. Therefore, the "Jin Jian" and "Kang Brick" produced by Ya 'an Tea Factory fully meet the national low fluorine standard.

7. Tibetan tea has dual functions of regulating gastrointestinal function.

Tibetan tea is rich in cellulose, which can reduce the reabsorption of bile acids, change the digestion speed of food and the secretion of digestive secretions, and prevent diseases such as gallstones, duodenal ulcer and ulcerative colitis. Cellulose can accelerate gastrointestinal peristalsis, promote intestinal excretion, empty feces and reduce the reabsorption of waste and toxins by intestinal wall, which can effectively treat habitual and senile constipation. At the same time, Tibetan tea is a fully fermented tea, which is rich in protein, tea polysaccharide and vitamins. In traditional Chinese medicine, it tastes sweet and bitter, and has the functions of regulating stomach, promoting fluid production, invigorating spleen and eliminating dampness, protecting gastrointestinal mucosa and improving intestinal physiological function. Therefore, it has positive preventive and therapeutic effects on sudden watery diarrhea, long-term chronic diarrhea and spleen and stomach weakness diarrhea caused by various reasons. Therefore, Tibetan tea, as a healthy drink, is not specially designed for special people. It has two-way regulation and improvement effects on gastrointestinal tract, and is a health drink suitable for people of all ages and different constitutions.

8. The hypoglycemic effect of tea.

Diabetes is a disease caused by the disorder of glucose metabolism in human body, which is called "diabetes" in Chinese medicine. In the ancient prescriptions of traditional Chinese medicine, there is a record of "coarse tea" boiling juice for a long time to treat diabetes. Modern medicine has found that the key components that can lower blood sugar are tea polysaccharides, tea polyphenols and tea pigments in tea. The content of tea polysaccharide is high in mature tea, which confirms the ancient record of the utility of "coarse tea". Here, I want to explain a lot about the "coarse tea" mentioned in Tea Processing, that is, Tibetan tea, especially mature old tea, rather than low-grade tea screened from other teas. In experiments on a large number of animals, it is found that both oral administration and injection of tea polysaccharide can reduce blood sugar, which generally appears about 10 hour after administration and disappears after 24 hours. Its mechanism is not to promote the secretion of insulin, but to enhance the function of insulin. When used together with drugs that promote insulin secretion, tea polysaccharide can enhance the hypoglycemic effect of drugs. Tea polyphenols (ECG, EGCG, CG, GCG and theaflavins in black tea) have inhibitory effects on amylase and sucrase activities in humans and animals. Among them, theaflavins have the strongest effect. Animal experiments and clinical trials have proved that taking tea polyphenols 30 minutes before taking starch or sucrose can inhibit the increase of blood sugar. Therefore, Tibetan tea is rich in tea polysaccharides, tea polyphenols and other substances, which is a good product to prevent diabetes.

9. The beauty function of Tibetan tea

Tibetan tea contains a lot of carotenoids, which has strong antioxidant capacity. Antioxidant effect is the key mechanism of anti-aging. In addition, tea polyphenols in Tibetan tea also have antioxidant effect, which can prevent pigmentation, eliminate pigmentation and whiten skin. Tea juice extracted from Tibetan tea can be used for washing face and caring hair. The whole tea element of Tibetan tea can be taken orally for beauty, and can also be used as a facial mask for external use. The all-theanine mask of Tibetan tea can make the skin smooth and fair. Tibetan tea can supplement a large number of vitamins, cellulose and various minerals needed by the human body, and also help to maintain beauty.

10, why can Tibetan tea maintain beauty?

Tibetan tea contains a lot of carotenoids, which has strong antioxidant capacity: antioxidant effect is the key mechanism of anti-aging. In addition, tea polyphenols in Tibetan tea also have antioxidant effect, which can prevent pigmentation, eliminate pigmentation and whiten skin. Tea juice extracted from Tibetan tea can be used for washing face and caring hair. The whole tea element of Tibetan tea can be taken orally for beauty, and can also be used as a facial mask for external use. The all-theanine mask of Tibetan tea can make the skin smooth and fair. Tibetan tea can supplement a large number of vitamins, cellulose and various minerals needed by the human body, and also help to maintain beauty.

1 1. Can Tibetan tea be used externally?

External use of Tibetan tea decoction has always been a good radiation protection prescription for Tibetan compatriots. Anti-oxidation secret weapon. Nowadays, the field of tea juice for external use is increasingly broad. For example, washing your hair with tea juice. You can get rid of greasy and dandruff. Stop itching and prevent alopecia; Soaking feet with tea juice can prevent beriberi and remove dead skin; Taking a whole body bath (SPA) with tea juice can relieve inflammation and itching. Renew skin and body. Therefore, the concentrated tea juice of Tibetan tea produced in the proportions of 1: 25, 1: 50 and 1: 100 was well received by "beauty bath" and "healthy living center" as soon as it was put on the market. The concentrated tea juice of Tibetan tea has already surpassed the category of "drinking". If it is for home use, buy 650 grams of "Golden Tip" or 500 grams of "Kang Brick &; 8226; Boil it into juice. You can enjoy a family spa.

12, the nature of covered tea recognized by traditional Chinese medicine

Since ancient times, Chinese medicine has said that tea is used as medicine. Li Shizhen recorded in Compendium of Materia Medica that "tea. Taste: bitter, sweet, slightly cold and non-toxic. " And how to treat many diseases with tea. Lu Yu, a Cha Sheng in the Tang Dynasty, said in the Book of Tea: "Tea is most suitable for drinking because it tastes cold." In the Tang Dynasty, Gu Kuang said in Tea Fu. Tea will spoil the satiety of meat. When the weather is sunny in summer, it will wash away the sleepiness all night. Tibetan proverb says: "highland barley is hot." Tea is indispensable; Carnivorous food. This is not tea. "So this is full fermentation for Tibetan tea. Traditional Chinese medicine classifies its medicinal properties as bitter and sweet. Gentle sex People think it has the function of awakening the mind and being beneficial to thinking. Regulating stomach, promoting fluid production, invigorating spleen, eliminating dampness, and promoting digestion. In terms of body conditioning, it is best to give priority to heat toxin, warming and food accumulation, while the fast-paced life and high-calorie and high-fat eating habits of modern people are precisely the source and food chain of human frequently-occurring diseases. Therefore, Chinese medicine advocates drinking Tibetan tea for health care and preventing diseases before they happen.

13. Can Tibetan tea replace the medicine for treating diseases?

I can't. The so-called "medicine" must be the medicine listed by the doctor after diagnosis. It has definite ingredients and functions. It has obtained the national drug standard number. It is different from health care products for preventing diseases and strengthening the body in daily life. Tibetan tea has the functions of regulating gastrointestinal tract and daily health care. It belongs to a beverage with regulating and health care functions, and solves the sub-health problem. The health care concept of drinking Tibetan tea and taking less medicine confirms the prevention concept of Chinese medicine that "medicine tonic is better than food tonic, and food tonic is better than no tonic". Although there are many substances in Tibetan tea that promote normal metabolism and improve pathological conditions, drinking Tibetan tea is by no means a reason for refusing to take medicine after illness.

14. Can I drink Tibetan tea all night?

Because Tibetan tea contains antioxidants such as tea polyphenols, the deterioration (oxidation process) of tea soup is limited. The tea soup of Tibetan tea has the effect of natural preservation. After boiling tea juice with Tibetan tea, the process of continuous fermentation of tea substance essence continues in the soup. Therefore, Tibetan tea can not only be drunk overnight, but also the soup is redder and the tea tastes purer and sweeter. Generally speaking, after boiling, it can be stored in a thermos for 30 hours and in a general vessel for 24 hours.