The next in healhty house will be explained about the "black tea to treat diabetes and heart coroner"
Coronary heart disease, stroke, diabetes, hypertension and liver cancer remains the number one killer disease in Indonesia. Later, the disease not only attacks the elderly due to degenerative factors but the productive age of 25-45 years.
One cause of the emergence of the disease is the accumulation of free radicals or oxidants. Free radicals can destroy the network system and the integrity of DNA in our bodies. These conditions stimulate the acceleration of the aging process, the destruction of the liver and other top causes of disease such as heart disease and cancer.
After the progress of industry, and increasingly high chance of getting the disease, people turn to preventive treatment, a drink from natural materials. One is to consume beverages that contain natural substances that can reduce free radicals such as black tea or black tea.
Efficacy of black tea revealed Professor of Food and Nutrition, Bogor Agricultural University (IPB), Prof. Dr. Ali Khomsan MS and expert cardiac specialist dr. Mohammad Taufik SPJ.
''It is true that black tea or black tea has benefits such as lowering the risk of cancer, prevents coronary heart disease, preventing aging and can also reduce levels of cholesterol in the blood,''said Prof. Dr. Ali Khomsan MS.
He explained, from a variety of black tea known reference that had been consumed, quite a lot of compounds contain components that are good for the body. The main antioxidants and theaflavins are quite high. Compounds that have the effect may reduce the risks of diseases such as preventing cancer and coronary heart disease.
''Black tea or black tea is made from fresh tea leaf is allowed to wither before it rolled, then heated and dried. Black tea is fermented tea is also called,''he said.
Similar disclosed Dr. H. Mohammad Taufik Sp.J. He justifies black tea is useful for reducing coronary heart disease, cancer, diabetes and stroke.
Unfortunately, according to Taufik, the benefits contained in black tea drinking has not been known by the public. This was due to the lack of socialization as well as publication of various studies on the health benefits of black tea.
Some time ago, the National Cardiovascular Center Harapan Kita Heart Hospital Jakarta (RSJHK) also presented results of his research in a talk show with the theme of''Black Tea Effect in Preventing and Addressing the Risk of Coronary Heart Disease''held in the Hall RSJHK Jakarta.
According to the results, as a substance called catechins can fight degenerative disease turned out to be a compound of theaflavins. This compound is an antioxidant, anticancer, antimutagenic, antidiabetic and anti other diseases. Compounds in black tea theaflavins significant amount.
Simply stated as an antioxidant compound that can inhibit or prevent oxidation. Based on the source, anti-oxidants can be divided into natural and synthetic antioxidants. Theaflavins are very potent natural antioxidants.
The ability of theaflavins as a catcher of free radicals can no longer deny their validity. Activity as antioxidants in inhibiting oxidation of LDL (low-density lipoproteins) were showed a wonderful thing.
In steeping black tea, theaflavins give a yellowish red color, while Thearubigin and Theanapthoquinone each gave brownish red color and dark yellow. To this taste, together caffeine, theaflavins in black tea that gives a fresh flavor.
Dutch study concluded that drinking black tea or black tea may prevent the accumulation of cholesterol in the arteries, especially in women. Drinking black tea is one to two cups can reduce the accumulation of cholesterol by 46%, and if you drink four cups can reach 69%.
This is supported by the results of research in the United States that showed decreases of 40% of heart attacks in people who used to drink black tea.
Black tea also showed a convincing ability as a natural source of food for people with diabetes, especially in his capacity increase insulin activity. Research carried out the U.S. Department of Agriculture have been published in the Journal of Agric Food Chem 2002, demonstrated the ability of black tea increased insulin activity exceeds that of green tea and Oolong tea.
According to Mohammad Taufik, usually, health experts will publish results, after some time doing research. When the results of his research showed similar results, new research is published. But when the new one-time research, the results will not be published.
Based on the processing process, tea is classified into three types, namely black tea (fermented or oksimatis, short Oxidation ensimatis), Oolong tea and green tea. The logical consequence of differences in the process, giving birth to a difference of tea products, both physically and chemically.
Chemically, the most notable difference is the difference in the composition of the compound Polyfenol content. In the processing of black tea, and Oolong tea, catechins partially transformed into theaflavins, Thearubigin, and Theanaphtoquinone. Although not as popular as its ancestors (catechins), theaflavins have been studied by several researchers.
from:http://indodiabetes.com/
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