The tea found an abundance of vitamins.It contains vitamins A, In, B2, pantothenic acid, P, PP, K, C (150-230 mg%).The fresh tea leaves contain ascorbic acid in four-fold higher than in the orange juice and lemon.Green tea contains ascorbic acid 10 times larger than black.However, the black tea composition several times larger than the content of vitamins B 1 and PP.Vitamin B1 in mg per 100 g dry tea averages 94.4 mg, green tea 19.0 mg, and vitamin PP - 15 240 and 10 260 mg respectively.
dwell on vitamins.So in 1912, Polish scientist Casimir named Frank compounds that stimulate the body's vital functions.Translated from the Latin "vitamins" - vital amines.Tea, being a unique drink in the sense of the vitamin content can be called the elixir of life.
Of the 20 known vitamins entering the body from the plant and animal food, in tea, there are 7.
Retinol (vitamin A) contributes to the growth and development of the organism.It is necessary for reparative and physiological regeneration processes, st
main sources of vitamin A are animal products (liver, butter, egg yolk, etc.).In plants (carrot, rose hips, parsley, dandelion, apricot and other fruit.) Contains carotene (provitamin A), which is synthesized in the body retinol.
The tea is also a precursor of vitamin A. Therefore, the fans drink tea with vision and regeneration all right.
Thiamine (vitamin B1) contained in brewer's yeast, vegetables, wheat and rice bran, peas, wheat germ.Lack of thiamin in the diet leads to disruption of fat metabolism, heart rate, nerve damage, and others.
Riboflavin (vitamin B2) is necessary for normal functioning of the liver, stomach, normalizes the vision, influence on fetal growth and development, is involved in the metabolism whensynthesis of hemoglobin.Its biological activity is manifested only when sufficient protein content of the diet.It is found in embryos and shells of grains of cereals, yeast, peas, beans, hazelnuts and walnuts, in the roots, cottage cheese, milk, egg white, liver, meat, fish.
With a lack of vitamin B2 arise weakness, appetite loss, depression, gastrointestinal disorders, tearing, itching, burning, photophobia, redness, peeling, eyelids and ears, hair loss, cataracts, progressive, rapidly aging.
Vikasol (fillohenon, vitamin K) - a group of fat-soluble compounds produced in green plants and some microorganisms of the intestinal flora.Vitamin K is found in large numbers in the leaves and stinging nettle, shepherd's purse, water pepper, lettuce and vegetable garden, the fruits of tomatoes, rowan, in cabbage, tea.With a lack of vitamins in this group decreased blood clotting occurs (hemorrhage, bleeding).
Ascorbic acid (vitamin C) - one of the most important substances for the normal functioning of the human organism.Vitamin C is involved in the regulation of redox processes and metabolism, increases the body's resistance to infection, normalizes vascular permeability, are actively involved in the formation of steroid hormones, accelerates wound healing, has neutralizes properties, stimulates the formation of red blood cells.
ascorbic acid reduces the side effects in the treatment of sulfanilamide preparations, has a protective effect at elevated background radiation as well as an excess of body nitrates and nitrites.It is proved that vitamin C prevents the formation of nitrosamines in the body - substances that can cause the development of cancer.
Tobacco smoke contributes to the destruction of vitamin C in the body, so smokers should get this vitamin is 1.5-2 times higher than non-smokers.Available in tobacco smoke carcinogens and the destruction of their ascorbic acid - one of the reasons
that cancer occurs in smokers is many times more likely than non-smokers.
ascorbic acid deficiency in the diet of various groups of 25 to 75%.What are the consequences of insufficient intake of vitamin C?
This is primarily a violation of redox and other processes that ensure normal functioning.Increases the risk of viral, cardiovascular, oncological diseases, there is a rapid wilting of the body.Poor health, frequent colds, irritability, anemia, brittle blood vessels - all manifestations of insufficient content of vitamin C;suffering from the same people that are inclined to explain what is happening to them than anything but the true cause.Children who do not get enough vitamin C, are more likely to catch a cold, seriously ill, worse in school, barely tolerate exercise.
main source of vitamin C - fresh vegetables, fruits, berries and herbs.Particularly rich in this vitamin rosehip berries, black currants, red pepper, lemons, oranges.Many of ascorbic acid in cabbage, including sour.Fresh tea leaves - a source of vitamin C.
Niacin (vitamin B5, vitamin PP) improves appetite, reduces the toxic effects of lead and carbon disulfide, is involved in the synthesis of nucleic acids, thereby improving the activity of the brain and removing depression and dizziness.
Increased amounts of this vitamin is prescribed knowledge workers as well as patients whose treatment with antibiotics, anti-TB drugs and sulfanilamidnymi.Nicotinic acid is used in treatment of anemia in children.
Niacin is found in many cereals, bread, yeast, vegetables, fruits, buckwheat, tomatoes, peaches, peanuts, mushrooms and others.
At deficiency of vitamin B5 ill pellagra, and at the same time the lack of vitamin B5 and B2 cancause myopia.Rutin
(vitamin P, quercetin) adjusts the permeability of the walls of capillaries, reducing their fragility, particularly in combination with ascorbic acid, it is a satellite in the plant world, and only in the presence of its positive effect manifests routine providing vascular elasticity.It increases the activity of adrenaline and reduces the activity of the thyroid gland.
applied vitamin E for the prevention and treatment of rheumatism, diseases of the liver, hemorrhagic diathesis, retinal hemorrhage, scurvy, radiation and hypertension.Significant amounts of vitamin P is contained in the hips, black currant, aronia, unripe walnuts, green tea, buckwheat grass in red bell peppers, tomatoes, oranges, carrots and tea.
Most of the vitamins when brewing tea turns into an infusion.Removed from the dry tea to 90% of vitamin C, which is well preserved when properly brewed tea.
The higher the grade of tea, the more it vitamins, tannin, caffeine, essential oils and other useful substances for the organism.