Pu 'er tea, whether raw or cooked, has the function of losing weight, but cooked tea has a better effect. Normal people can drink raw tea or cooked tea, which combines the advantages of both kinds of tea. For people with weak spleen and stomach, drinking cooked tea or aged Pu 'er tea is more conducive to digestion and absorption, lowering blood fat and blood pressure.
The weight-reducing and lipid-lowering effects of Pu 'er tea mainly come from two aspects: First, it is formed by the comprehensive action of tea polyphenols, chlorophyll, vitamin C and other effective components (the tea polyphenols content of large-leaf tea plants in Yunnan tea-producing areas all reached 30-34%, the total catechins reached 18-24%, and its foam resistance and tea extract reached 46-50%). The second is the comprehensive effect of various beneficial bacteria formed in the fermentation process (the effect of bacteria can reduce the absorption of triglycerides and sugars in the small intestine and improve the decomposition of waist and abdomen fat by enzymes).
The slimming effect of raw and cooked Pu 'er;
1, Pu 'er raw tea
Definition: Raw tea generally refers to Pu 'er green tea that has not been artificially fermented. In the early stage of raw tea (there is no obvious fermentation transformation in the production period of 1-2 years), the weight loss effect comes from factor one. With the natural fermentation transformation in the storage process (this transformation process comes down quickly in the high humidity environment in the south, and the cake stored naturally for one year will have obvious changes), its weight loss effect gradually begins to be formed by two factors. The artificially fermented Pu 'er cooked tea plays a role in reducing weight and lipid through the above two factors.
On the whole. After fermentation, Pu 'er tea (whether artificially fermented cooked tea or naturally fermented raw tea) has better weight-loss and lipid-lowering effects than raw tea whose new output has not yet begun to be transformed. During the fermentation of Pu 'er tea, polyphenols will be oxidized, degraded and polymerized. The content of tea polyphenols in Pu 'er tea stored for about 20 minutes can be reduced to about 9%. In the process of oxidation, degradation and polymerization, complex products are the main components of cancer prevention, such as "group B chemical components".
The main components of anti-aging tea (that is, anti-oxidation and scavenging oxygen free radicals in human body) are catechins (for example, the oxidation effect of epigallocatechin gallate (EGCG) with the same content is obviously better than that of vitamin E with the same content). Four catechins in tea have antioxidant capacity, and their antioxidant capacity (scavenging free radicals in human body) is EGCG & gt；; EGC & gt； Electrocardiogram > EC. The study confirmed that the total amount of tea polyphenols and catechins, as well as the contents of epigallocatechin gallate (EGCG) and epigallocatechin gallate (EGCG) in Yunnan big leaf Pu 'er tea were higher than those in other tea varieties. Therefore, the anti-aging effect of Pu 'er tea processed by Yunnan big leaf species is better than other teas, and the effect of Pu 'er tea without oxidation fermentation (newly produced raw tea) is better.
2. Cooked Pu 'er tea
The main active components of cooked tea (also natural fermentation of raw tea) are theanine (TR), theanine (TF), theabrownin (TB), gallic acid, vitamin C and so on. During the processing of fermented Pu 'er tea, due to the action of microorganisms, macromolecular polysaccharides are transformed into a large number of new soluble monosaccharides and oligosaccharides, and vitamin C also increases exponentially during the fermentation process, which plays an important role in improving the function of human immune system.
During the fermentation of Pu 'er tea, flavonoids exist in the form of flavonoid glycosides, which have the function of vitamin P and are important substances to prevent human angiosclerosis.
Fermented Pu 'er tea is rich in beneficial bacteria, which will not irritate the stomach after entering the human body, but it can form an adhesive film on the surface of the stomach, which will be beneficial to the stomach. Regular drinking can nourish and protect the stomach. Untransformed raw tea, like green tea, has a certain stimulating effect on the stomach.