Prevention and treatment of cardiovascular diseases. Tea polyphenols are the main substances in tea, accounting for about 70-80% of water extract. Tea polyphenols can enhance the toughness of microvessels and prevent them from bleeding due to wall rupture. Moreover, tea polyphenols can lower blood cholesterol and inhibit atherosclerosis. Middle-aged and elderly people often eat tea and rice, which can soften blood vessels, reduce blood lipids and prevent cardiovascular diseases.
Prevent stroke. One of the causes of stroke is related to the formation of lipid peroxide in human body, which makes the blood vessel wall inelastic. Tannic acid in tea can inhibit the formation of lipid peroxide, so it can effectively prevent and treat stroke.
Has anticancer and anticancer effects. Tea polyphenols in tea can block the synthesis of nitrosamines in human body, thus preventing the formation of digestive system tumors. Amines and nitrites are widely found in food. Under the temperature of 37℃ and proper acid conditions, they can easily generate carcinogenic nitrosamines. Cooking with tea can effectively prevent the formation of nitrosamines, thus achieving the purpose of preventing digestive tract cancers such as stomach and intestine.
Prevention of dental diseases. Fluorine contained in tea is an indispensable and important substance in dentin. If a small amount of fluoride can be continuously immersed in tooth tissue, the toughness and acid resistance of teeth can be enhanced and dental caries can be prevented.
The method of cooking with tea leaves: first, soak 1-3g tea leaves in 500- 1000g boiling water for 4-9 minutes, take a small piece of clean gauze, and filter the tea water to remove residues before using it (it is not suitable for overnight tea); Then put the rice into the pot, wash it, pour the tea leaves into the rice pot, make it about 3 cm higher than the rice noodles, and eat it after cooking.