綠茶烏龍跟紅茶都對身體好嗎?

這麼多種茶,哪一種最好?

經許多研究證實,茶葉含有豐富的茶多酚物質,可以抑制細胞發炎與癌細胞的生長,有效抗菌、預防癌症與多種疾病,同時還可以降低血液中的膽固醇以及脂肪的形成,減少肥胖與高血壓的產生,其中的兒茶素還具有對抗輻射與紫外線的影響。另外,茶中的氟離子可以有效預防蛀牙,而豐富的維生素與礦物質,不只具有抗氧化功能,減緩衰老,強健骨骼與促進血液循環,還能夠幫助身體維持鹼性,保持人體健康,只是茶中對人體健康有益的成分,多少會因為茶類不同而稍有差異[1-2]。

由於綠茶是未經過發酵的茶,因此保留了較多的兒茶素,茶湯色澤鮮綠,口感較清淡苦澀,與其他茶類相比,刺激性較高,也較傷胃。不過維生素含量隨著發酵程度增加而減少,因此綠茶含有相對豐富的維生素,例如維生素A與維生素C,可以有效保護視力與抵抗輻射傷害[3-4]。

通常在茶葉發酵過程中,兒茶素會逐漸形成各種聚合物,例如茶黃質茶紅質,同時也產生了醇類、酮類或酯類等芳香物質,使得茶湯顏色發生變化,也減少了茶葉中茶多酚單寧酸的含量,造成苦澀感降低,甘醇度提高。因此,烏龍茶介於綠茶紅茶之間,屬於部分發酵茶,除了擁有部分的兒茶素,可以降低血液中的膽固醇與提高脂肪分解,加速熱量代謝,有效降低血壓與預防多種疾病,同時烏龍茶也含有部分茶黃質茶紅質,茶湯呈棕黃色,口感甘醇,具有養顏美容與排毒的效果[5-6]。

紅茶屬於完全發酵茶,由於發酵程度較高,降低了茶中兒茶素維生素的含量,提高茶黃質茶紅質等成分,使得紅茶性質溫和,苦澀味少且味道醇厚,紅茶茶湯呈深紅色。根據研究顯示,紅茶含有的類黃酮成分同樣也具有抗氧化的能力,能夠阻止膽固醇的形成,降低中風與心血管疾病的發生[7-9]。

 

性質

維生素 兒茶素

茶黃質茶紅質

綠茶

較清涼刺激

較溫和暖胃

較多

較少

較多

較少

較少

較多

烏龍茶

紅茶

 

不論綠茶烏龍茶紅茶,都含有豐富的營養成分,以及具有良好的抗氧化能力,能夠預防多種疾病,有益人體健康,只是茶葉中的成分稍有不同,每個人可以依照各自的狀況選擇最適合的茶飲,例如腸胃功能較差的茶可能比較適合茶性溫暖的紅茶,而想要清新爽口的滋味則可以選擇綠茶。茶葉營養價值豐富,促進人體健康,還有多元的種類可以選擇,絕對是現代忙碌生活中維持健康的好幫手哦!

部長茶舖裡的每一種茶都擁有豐富的營養成分,帶領我們迎向健康的每一天:https://www.littotea.com/shop/

-Research team @ 茶水部 LittoTea, 澄萃茶藝.

 

The comparison of nutrition among different tea

Research has proved that polyphenols in tea help restrain the inflammation of cells, prevent cancer and several diseases, reducing fat and blood lipid to lower risks of getting obesity and hypertension. In addition, catechin has the ability against the radiation and UV. Fluoride in tea can prevent the decay as well. Vitamin and minerals varying in different tea helps strengthen bones, improve blood circulation, and prevent cells from aging, which benefits our health a lot[1-2].

Green tea without ferment contains more catechin. It looks fresh green with the light and bitter taste. Green tea is more irritant and would easily cause the stomachache compared to other tea. However, the amount of vitamin decreases with the ferment increasing. Therefore, green tea has richer vitamin, such as vitamin A and vitamin C, which helps protect the eyesight and prevent from radiation damages[3-4].

Catechin would form several polymer with the ferment increasing, such as theaflavin and thearubigins. It also produces aromatic substances, flavonoids for example, which may change the color of tea, lowering the amount of polyphenols and tannic acid in tea. Therefore, tea with more ferment usually tastes less bitter, and has a sweet aftertaste[5-6].

Oolong tea with partially ferment contains some catechin that can lower the cholesterol in blood and accelerate fat to burn, which helps prevent many diseases. On the other hand, oolong tea also contains some theaflavin and thearubigins that makes tea look brown and taste sweet, which benefits the effect of beautifying the skin[5-6].

Black tea, fully fermented tea, contains a few catechin and vitamin due to higher degree of the ferment. Meanwhile, theaflavin and thearubigins in black tea increase as well, which makes black tea look dark red and tastes softer and sweeter. Furthermore, research shows that flavonoids in black tea also has the ability of anti-oxidation, which prevents the accumulation of cholesterol, and lowers risks of getting stroke or cardiovascular diseases[7-9].

 

characteristic

vitamin catechin

theaflavin and thearubigins

green tea

irritant

warm

more

less

more

less

less

more

oolong tea

black tea

 

Green tea, oolong tea and black tea are all nutritious. They help prevent many diseases and benefits our health with quite different ingredients respectively. People can choose the most suitable tea depends on their needs. For example, those who have weaker stomach may choose the warm black tea. In contrast, green tea brings the simulative taste and can refresh ourselves. Tea has abundant nutrition with diverse choices, which definitely helps maintain our health a lot in the modern lives.

 

All tea in our shop contain rich nutrition, which would bring us healthier lives :https://www.littotea.com/shop/

-Research team @ 茶水部 LittoTea, 澄萃茶藝.

 

Reference

[1]http://ejournal.stpi.narl.org.tw/NSC_INDEX/Journal/EJ0001/9407/9407-13.pdf

[2]http://www.twhealth.org.tw/index.php?option=com_zoo&task=item&item_id=916&Itemid=22

[3]http://www.foodcare.com.tw/label.aspx?article=4526

[4]https://www.top1health.com/Article/80/18253?page=2

[5]http://www.atoomu.com/life/food/nutrition/n/MzM1MjEw.shtml#sthash.3HhqQ

[6]http://big5.huaxia.com/zt/sh/08-045/1198776.html

[7]http://www.foodcare.com.tw/label.aspx?article=1352

[8]http://hk.huaxia.com/zt/sh/10-067/2168827.html

[9]http://www.mmready.com/content/159552.html

Lynn Chiang

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