Cooked Pu 'er and raw Pu 'er are both traditional Chinese medicine teas with antioxidant and anticancer effects, but their production methods are different, so their effects are different.

The efficacy of cooked Pu 'er:

Cooked Pu 'er is made after certain fermentation treatment, so it is rich in microbial metabolites and various organic acids, and has the following functions:

1. Lowering blood lipid and blood pressure: The organic acids of cooked Pu 'er can promote cholesterol degradation and vasodilation, thus lowering blood lipid and blood pressure.

2. Anti-inflammatory and analgesic: Microbial metabolites in cooked Pu 'er can inhibit inflammatory reaction and relieve physical pain and discomfort.

3. Lose weight: Cooked Pu 'er can promote fat metabolism and consumption, thus reducing weight and fat accumulation.

4. Anti-oxidation and anti-aging: Cooked Pu 'er has a strong anti-oxidation effect, which can scavenge free radicals and slow down cell aging and organ decline.

The efficacy of raw Pu 'er:

Raw Pu 'er tea is unfermented Pu 'er tea, so it is rich in various natural active ingredients and tea polyphenols, and has the following functions:

1. Anti-oxidation and anti-aging: Raw Pu 'er is rich in tea polyphenols, flavonoids and other antioxidant substances, which can scavenge free radicals and prevent the aging and decline of cells and organs.

2. Promote digestion: Raw Pu 'er can stimulate gastric juice secretion and intestinal peristalsis, and promote food digestion and excretion.

3. Lowering blood sugar and blood fat: Tea polyphenols and flavonoids in raw Pu 'er can lower blood sugar and blood fat, reduce the burden on the liver, and promote metabolism and detoxification.

4. Protect the heart and blood vessels: Raw Pu 'er can reduce the incidence of cardiovascular diseases, protect the health of the heart and blood vessels, and reduce the occurrence of cardiovascular and cerebrovascular accidents.