The biological name of the tea plant is Camellia sinensis.
Tea is a curative herb with diuretic and anti-pyretic properties. It is the most commonly taken drink after water. Tea is a rich source of anti-oxidants and the consumption of common tea checks the cancer.
Basic life processes of the body produces a by products like free radicals of oxygen. Free radicals and reactive oxygen species (ROS) in the body are produced by normal, essential or metabolic process or external sources. These are mainly responsible for and hasten the progress of several diseases. Chronic exposure to free radicals damages DNA, membrane lipids, lipoproteins and functional and structural proteins.
The human body has several mechanisms to protect against free radicals and other ROS. These consists of a system of enzymes, which are not effective totally. Many fruits and vegetables helps in countering the free radicals.
Free radical scavengers of anti oxidants protects against cancer, counter the blockage of heart vessels, prevents heart attacks, decreases the risk of cataract and slows down the progression of Parkinson’s disease.
For this reason, fresh fruits and vegetables are to be included in the every day diet and are to be consumed.
Tea contains abundant amount of flavonoid antioxidants and hence forms an important component of the healthy diet. These antioxidants stabilise the free electrons. It contains more amount of antixidants than compared to fruits and vegetables and is more potent than vitamins C,D and carotenoids.
Tea should be drunk just as tea without more sugar, as sugar neutralises the positive qualities of the tea.
The antioxidants of the tea are helpful scavengers and a combination of antioxidants is more helpful than large amount of a single antioxidant.
