I once saw an advertisement poster of Lin Chi-ling on the wall of a tea shop in Taiwan Province Province, which read: Drinking tea can clear your free radicals.
This sentence is really good, pointing out the health care function of tea.
Each of us produces a lot of free radicals every day. It can be said that free radicals are the source of all diseases. The accumulation of free radicals will lead to the decline of human immunity, lead to a variety of diseases, and lead to rapid aging of the human body.
Therefore, eliminating excess free radicals is an important password to keep healthy and young.
So how can we eliminate excess free radicals? In addition to staying away from the polluted and radioactive environment, breathe more fresh air, do more exercise, and eat more foods with antioxidant function.
An antioxidant experiment in Britain confirmed that the antioxidant effect of a cup of 300 ml Pu 'er tea is equivalent to one and a half bottles of red wine, 12 bottles of white wine, four apples, five onions and seven cups of fresh orange juice. The antioxidant effect of tea is stronger than that of vitamin C and vitamin E.
Such a powerful antioxidant function stems from the rich tea polyphenols in tea.
Tea polyphenols is a natural antioxidant, which can effectively remove excessive free radicals in the human body, and then slow down the aging of the human body. Moreover, tea polyphenols also have anti-allergic, anti-inflammatory and immunomodulatory effects.
Therefore, women who regularly drink tea will look younger and healthier than their peers.
Learning to drink tea is not as good as applying a mask.
Drinking tea and drinking good tea will make you younger and healthier.
So which kind of tea is the best antioxidant? The answer is tea with high tea polyphenols content, unfermented green tea, followed by Xinshengpu, white tea yellow tea and oolong tea.