Research has found that drinking tea can help reduce the risk of cardiovascular disease, but it is best not to drink these eight types of tea

Some circle friends say: Drink more teaIt can reduce the risk of cardiovascular diseaseBecause the tea polyphenols in tea are beneficial to the bodyIs there any scientific basis for this statement?Xiaoquan will take you to learn more!Tian YingBeijing Tiantan Hospital affiliated to Capital Medical UniversityChief physician of Cardiovascular Internal Medicine DepartmentDrinking more tea can reduceRisk of cardiovascular disease?It has scientific reasoningA study in the Journal of the American Heart Association (JAHA) found that drinking tea can help reduce the risk of cardiovascular disease.The study analyzed the relationship between the changes of High-density lipoprotein cholesterol (HDL-C) levels in the blood of more than 80000 Chinese and tea drinking, and followed up for 6 years

Some circle friends say: Drink more tea

It can reduce the risk of cardiovascular disease

Because the tea polyphenols in tea are beneficial to the body

Is there any scientific basis for this statement?

Xiaoquan will take you to learn more!

Tian Ying

Beijing Tiantan Hospital affiliated to Capital Medical University

Chief physician of Cardiovascular Internal Medicine Department

Drinking more tea can reduce

Risk of cardiovascular disease?

It has scientific reasoning

A study in the Journal of the American Heart Association (JAHA) found that drinking tea can help reduce the risk of cardiovascular disease.

The study analyzed the relationship between the changes of High-density lipoprotein cholesterol (HDL-C) levels in the blood of more than 80000 Chinese and tea drinking, and followed up for 6 years.

The results showed that the HDL-C level of the long-term tea drinkers decreased more slowly, and the risk of cardiovascular disease decreased by 8%. HDL-C is a type of "good cholesterol" that corresponds to "bad cholesterol" - LDL-C. LDL-C is easy to deposit on the vascular wall to cause Atherosclerosis, while HDL-C is on the contrary and has a protective effect on blood vessels.

In fact, it is all the function of tea polyphenols. Tea polyphenols are preservatives, which can resist oxidation and inflammation, change blood viscosity, reduce blood lipids, make blood vessels more elastic, prevent microvessels from cracking, and long-term consumption will make the heart and blood vessels healthier, reduce blood lipids, and prevent cardiovascular diseases.

How to drink tea for cardiovascular benefits?

Green tea: The content of tea polyphenols in green tea is high, which can reduce the risk of cardio cerebral Vascular disease of women slightly;

Oolong: Oolong can reduce the risk of cardio cerebral Vascular disease more for men. Elderly people who insist on drinking tea can indeed reduce the risk of cardiovascular death by a large percentage.

To prevent cardio cerebral Vascular disease, drink at least 3~4 cups of tea every day, 220~230 ml for each cup, and at least 4~5 times a week. Don't overextend yourself, but drink tea in small quantities every day.

Note: Drinking tea can not replace the effect of drugs, but is a way to help our health. If we have cardio cerebral Vascular disease, we should go to the hospital to find a specialist doctor for treatment.

It's best not to drink these 8 types of tea

1. Strong tea

Excessive concentration of tea can easily cause heart discomfort, as tea also contains caffeine, theophylline, and other substances. Meanwhile, if you drink a large amount of strong tea, the tannic acid in it will react with the iron element in the food, generating new substances that are difficult to dissolve, which will hinder the absorption of iron.

2. Mouldy tea

Tea leaves become moldy due to contamination by microorganisms such as penicillium and Aspergillus. The tea soup brewed from moldy tea has lost its fragrance, and drinking it can cause certain harm to the human body, such as dizziness and diarrhea. Tea that has become damp and moldy can generally see white mold spots on the surface. It has a damp and moldy odor when deeply smelled, especially when brewed. The tea should be stored in a dry place to prevent mold from changing.

3. Chuanwei Tea

Tea contains terpenoids and has a porous structure, making it easy to absorb odors. After being placed with other odorous substances for a period of time, it is easy to change its flavor. Some odors contain toxins, such as paint or camphor, which can cause harm to the human body. When storing tea leaves, it is necessary to isolate foods with peculiar odors as much as possible to prevent cross flavoring. Special attention should be paid to the classification and storage of tea leaves of different grades and varieties.

4. Long term tea brewing

If the brewing time is too long, not only will the tea soup have a dark color and poor taste, losing its taste value, but also the nutritional value of the tea soup will be greatly reduced due to the reduction of vitamins, amino acids, and other substances in the tea due to oxidation. In addition, if the tea soup is left unused for too long, it is easily contaminated by the surrounding environment, and there are a large number of microorganisms in the tea soup, which is very unsanitary.

5. Raw tea

Raw tea refers to roasted green tea that is directly dried without kneading after being blanched. The ingredients in this tea are basically the same as those in fresh leaves, and it carries a serious green aroma. The elderly drink this kind of tea, which is very irritating to the Gastric mucosa and is prone to stomach pain; Young people may also feel stomach discomfort after drinking, commonly known as "scraping the stomach".

It is best not to brew this type of raw tea directly. It can be placed in an oil-free iron pot, slowly stir fried over low heat, roasted to remove the green gas, and consumed after producing a mild chestnut aroma.

6. Hot tea

Tea is usually brewed with boiling water, but cannot be consumed when it is too hot. Otherwise, it will burn the oral and esophageal mucosa, causing ulcers, which may lead to Oral cancer and Esophageal cancer over time.

7. Jiaowei Tea

During the production process, tea leaves that are excessively roasted can produce a burnt taste. The effective nutrients and certain components that determine the taste of the tea are more damaged, and may also contain certain carcinogens.

8. Overnight tea

Overnight tea, due to prolonged storage, contains trace amounts of amino acids, sugars, and other substances that can become nutrients for bacteria and mold growth. Not only that, the various nutrients such as tea polyphenols and vitamins contained in tea can also undergo oxidation reactions due to prolonged storage, leading to a decrease in the antioxidant content in tea, greatly reducing its nutritional value and health benefits.

Tea Tips

1. Drinking tea for a long time can help reduce the risk of cardiovascular disease;

2. Drink at least 3-4 cups per day, with each cup ranging from 220 milliliters to 230 milliliters, and drink at least 4-5 times a week;

3. Drinking tea cannot replace the effects of drugs;

4.It's best not to drink these 8 types of tea

Strong tea, moldy tea, skewed tea, and long brewed tea;

Raw tea, hot tea, burnt tea, overnight tea.

Source: CCTV Life Circle

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