Eating meat is more suitable for black tea
. B-A Sam DAC, a former Soviet scholar, first reported the pharmacological study of tea polysaccharides. Tea polysaccharide is an acid glycoprotein, combined with a large number of mineral elements, with blood glucose, blood lipids, immunity, anticoagulant, antithrombotic, anti hypoxia, anti ultraviolet, anti radiation and other special health functions.
the General Hospital of the PLA made an observation in 1990. 55 old cadres with hyperlipidemia were given black tea for 180 days, 3 grams a day, and 50 of them decreased significantly after half a year. This is because black tea can reduce peroxide in blood, which can damage the biofilm and subcellular organelles of body cells and affect cell function. Black tea can reduce the incidence of coronary heart disease by reducing peroxide activity.
many studies have shown that tea polysaccharides can protect and stimulate the secretion of insulin cells and effectively reduce blood sugar by enhancing liver glucokinase activity. And tea polysaccharide can obviously inhibit the adhesion of platelets, reduce blood viscosity, improve the vitality of fibrinolysis, and can play the role of anti blood coagulation and antithrombotic.
because of the post fermentation process, dark tea processing is more moist, greasy, fat eliminating and hypolipidemic. At ordinary times, the consumer of meat products can choose black tea, such as Pu'er tea in Yunnan, brick tea of Hunan, green brick tea of Hubei, or tight tea of Yunnan.