Equivalent Black Tea Benefits Green Tea

During this green tea is believed to reduce coronary attack, stroke, diabetes, high blood pressure, and liver cancer became a frightening disease for each person. So many manufacturers vying tea out of green tea beverage products more practical package. But it is justified only a potent green tea like that?

Professor of Food and Nutrition, Bogor Agricultural University (IPB), Prof. Dr. Ali Khomsan MS and heart health expert Dr. Mohammad Taufik SPJ in a discussion about the tea, in Bogor, recently argued, black tea (black tea) are also potent as green tea because the content of free radicals contained therein.

"It is true that black tea has benefits such as reducing the risk of cancer, prevents coronary heart disease, preventing aging, and also can lower cholesterol in the blood," said Prof. Dr. Ali Khomsan.

Prof. Ali explains, from a variety of reference, note that black tea has been consumed by our society enough compounds that contain both components of the body. The main antioxidants and theaflavins are high enough. Compounds that have the effect may reduce the risk of diseases such as preventing cancer and coronary heart disease. "Black tea or black tea is made from fresh tea leaf is allowed to wither before it rolled, then heated and dried. Black tea is fermented tea as well" says Ali Khomsan.

One heart health experts from Bogor Rain City, Dr. Mohammad Taufik H SPJ supports the opinion of Prof. Dr. Ali Khomsan mentioning black tea are beneficial for reducing coronary heart disease, cancer, diabetes and stroke.

Unfortunately, according to Taufik, the benefits contained in black tea have many known by the public. This is due to the lack of socialization as well as publication of various studies about the benefits of black tea for health.

Some time ago, the National Heart Center Heart Hospital Harapan Kita Jakarta (RSJHK) also presented research results in a talk show with the theme "Black Tea Effect in Preventing and Overcoming Coronary Heart Disease Risk" in the hall RSJHK Jakarta. According to the results of these studies, catechins in black tea, the compounds mentioned as the actor who can fight degenerative diseases are compounds theaflavins.

Theaflavins compounds are antioxidants, anti-cancer, anti-mutagenic, anti antidiabetes and other diseases. Compounds in black tea theaflavins in significant numbers.

Simply put, antioxidants are expressed as compound capable of inhibiting or preventing oxidation. Based on the source, anti-oxidants can be divided into natural and synthetic antioxidants.

Theaflavins is a natural antioxidant potential. His ability as a catcher of free radicals is another undeniable validity. Theaflavins as an antioxidant ability was not enough there.

Activities as antioxidants in inhibiting oxidation of low density lippoprotein (LDL) was shown a wonderful thing. In seduhan black tea, theaflavins give a yellowish red color.

Meanwhile thearubigin and theanapthoquinone each gave a red color dark brown and yellow. To this taste, together with caffeine, theaflavins are present in black tea gives a fresh taste

Research in the Netherlands concluded that drinking black tea may prevent the accumulation of cholesterol in the arteries, especially in women. Black tea one to two cups can suppress the accumulation of cholesterol up to 46 per cent and if drinking 4 cups can reach 69 percent.

This is supported by the results of research in the United States that showed a heart attack decreases 40 percent in people who used to drink black tea.

Black tea also showed a convincing ability as a natural food source for people with diabetes, especially in its capacity increase insulin activity.

Research carried out the United States Department of Agriculture has been published in the Journal of Agric Food Chem 2002, shows the ability of black tea increased insulin activity more than green tea and Oolong tea.

According to Mohammad Taufik, usually, health experts will publish, after some time doing research. When the results of research show the same results, a new study published. But when the new one study, the results will not be published.

"If research is so new we do not maybe we publish. Usually the published research is research that has repeatedly," said the doctor was sepesialis heart.

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Based on the processing process, tea is classified into three types of black tea (fermented or oksimatis, short for oxidation ensimatis), Oolong tea and green tea. Logical consequence of differences in these processes, giving birth to different tea products both physically and chemically.

In chemistry, the most notable difference is the difference in the composition of compounds polyfenol content. In the processing of black tea and Oolong tea, most catechins into theaflavins, thearubigin, and theanaphtoquinone.

Although not as popular as their ancestors (catechins), theaflavins have been studied by several researchers. Numerous studies have stated that theaflavins more potential than the catechins, theaflavins recall the structure is more potential than the catechins.

This can be seen from how much the hydroxy group (OH) has. This hydroxy group can act as anti-free radicals or antioxidants. The more hydroxy groups of a compound, the ability as an antioxidant compound, the better.

Theaflavins found only in black tea or tea that has undergone oksimatis. Theaflavins was due to the oxidation of catechins on oksimatis process black tea processing. Theaflavins strength equivalent to catechins and even some recent publications claimed that theaflavins more potent than catechins.

Indonesia itself currently listed as the most tea producers in the world number five. However, black tea based on studies of Indonesia, contains theaflavins higher than Japan or China. Thus, if we drink black tea native to Indonesia, the tendency to prevent coronary heart disease as mentioned above higher. Unfortunately this is not much known by the Indonesian people themselves.