Nutritional properties of tea

CATECHINS
Lowers blood tri glyceride, blood cholesterol
Reduces incidence of cancer
Reduces oxidation by active oxygen
Strengthens blood vessel wall and regulates their permeability
Inhibits increase of blood sugar
Inhibits increase of blood pressure
Reduces tumours
Reduces mutations
Helps in the treatment of radiation sickness
Prevents dental caries
Kills influenza virus
Beneficial in the treatment of dysentery
Prevents halitosis (bad breath)

CAFFEINE
CNS stimulant, hence increased alertness
Gives relief from fatigue, neuralgia and headaches
Acts as diuretic

FLAVONOIDS
Strengthens blood vessel and blood capillary walls
Reduces oxidation by active oxygen
Acts as anti-inflammatory agent
Increases the level of catecholamines
Stimulates folic acid biosynthesis
Normalises thyroid hyperfunction

FLUORIDE
Prevents dental caries

QUERCETIN
Acts as Spasmolytic
Helps in the treatment of acute diarrhoea

VITAMINS
Vitamin – B COMPLEX (RIBOFLAVIN, BIOTIN, NIACIN PANTOTHENATE, INOSITOL)

Aids carbohydrate and fat metabolism
Helps in inter and intracellular Ca++ transport
Helps in moisturisation of the skin

Vitamin- E

Acts as antioxidant and regulates aging.

SALICYLATES
Acts as an analgesic and antipyretic

POLYSACCHARIDES
Lowers blood sugar

METHYLXANTHINE
Acts as diuretic

THEAFLAVIN, THEARUBIGIN
Antagonises the activity of bradykinin
Inhibits arginine and ornithine decarboxylases

THEOPHYLLINE
Modulates immune response
Helps in the treatment of asthma
Salutary effects on cardiac function

ESSENTIAL AMINO ACIDS [LEUCINE, PHENYLALANINE, VALINE,THREONINE]
Helps in metabolism
Maintains nitrogen equilibrium

THEANINE
Helps in ammonia and urea metabolism
Helps in water clearance by renal tissues

LINOLENIC ACID
Reduces platelet aggregation

Tea pigments
Decreases plasma fibrinogen

Seleno-cysteine
Supports normal thyroid function (helps in the conversion of T4 to physiologically effective T3.)

GABA
Lowers blood pressure