Coffee and tea can protect the liver. According to an American study, drinking more than two cups of coffee or tea every day may reduce the risk of chronic liver disease by 50%. The Journal of Gastroenterology shows that the American Institute of Diabetes, Digestive Diseases and Nephropathy used the data of the first national health and nutrition survey and the subsequent epidemiological follow-up survey to conduct a continuous follow-up survey on a total of 9,849 people for an average of 19 years, and analyzed their coffee or tea intake. The results show that people who drink more than two cups of coffee or tea every day are half less likely to suffer from chronic liver disease than those who drink less than 1 cup every day. Experts believe that the above differences may be attributed to the protective effect of caffeine in coffee and tea.

The chemical components of tea include caffeine, tannic acid, vitamin C, amino acids, catechins, flavonoids and phenols. Besides different colors, different teas also contain different ingredients. For example, black tea has the highest caffeine content and green tea has the highest vitamin C content.

Caffeine is the main component of coffee, and among all the components of coffee, caffeine is the most noticeable. It belongs to a kind of plant lutein (animal muscle component), and its properties are the same as theobromine contained in cocoa and theophylline contained in green tea. Caffeine, also known as caffeine, is mostly contained in coffee, cocoa seeds and tea, and has the effects of excitement and diuresis.

Moderate caffeine can stimulate cerebral cortex, promote feeling, judgment and memory, and make myocardial function more active. Coffee is nutritious, fragrant and delicious. Drinking it in moderation can refresh the mind, eliminate fatigue and stimulate appetite, which has become a hobby and fashion. The same is true for tea. You can drink it separately according to your own preferences.

Tea and coffee can't be compared.