Silencer black tea diabetes, heart disease & cancer

Silencer black tea diabetes, heart disease & cancer
Coronary heart disease, stroke, diabetes, high blood and liver cancer is still the number one killer disease in Indonesia. Later, the disease is not only attacking the elderly due to degenerative factors but the productive age of 25-45 years.

One of the causes of the emergence of these diseases is the accumulation of free radicals or oxidants. Free radicals can destroy the integrity of network systems and DNA in our bodies. This condition menstimulus accelerated aging process, causing the destruction of the liver and other top diseases such as heart disease and cancer.

After the industrial progress, and the increase the chances of disease, people turned to preventive medicine, a drink from natural materials. One of them is to consume beverages that contain natural substances that can reduce free radicals such as black tea or black tea.

Efficacy of black tea was revealed Professor of Food and Nutrition, Bogor Agricultural University (IPB), Prof. Dr. Ali MS and Expert Khomsan heart 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 also may lower blood cholesterol levels," explains Prof. Dr. Ali Khomsan MS.

He explained, from various references known that black tea has been consumed by people, quite a lot of compounds that contain both components of the body. The main antioxidants and theaflavins are high enough. Compounds that have the effect may reduce the risk 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, too, "he said.

Similar expressed dr H. Mohammad Taufik Sp.J. He justifies black tea beneficial for reducing coronary heart disease, cancer, diabetes and stroke.

Unfortunately, according to Taufik, the benefits contained in black tea have many known by the public. This is because of the lack of socialization as well as publication of various studies about the benefits of black tea for health.

Some time ago, the National Heart Center Heart Hospital Harapan Kita Jakarta (RSJHK) also presented research results in a talk show with the theme "Black Tea Effect in Preventing and Overcoming Coronary Heart Disease Risk" held in the Hall RSJHK Jakarta.

According to the results of these studies, catechins as a substance called to fight degenerative diseases of the compounds was theaflavins. These compounds are antioxidants, anticancer, antimutagenik, anti antidiabetes and other diseases. Compounds in black tea theaflavins in significant numbers.

Simply stated as antioxidant compounds that can inhibit or prevent the oxidation. Based on the source, anti-oxidants can be divided into natural and synthetic antioxidants. Theaflavins is a natural antioxidant potential.

Theaflavins ability as a catcher of free radicals is another undeniable validity. Activities as antioxidants in inhibiting oxidation of LDL (Low Density Lippoprotein) it shows a wonderful thing.

In seduhan black tea, theaflavins give a yellowish red color, while Thearubigin and Theanapthoquinone each gave a red color dark brown and yellow. To this taste, together with caffeine, theaflavins are present in black tea gives a fresh taste.

Research in the Netherlands concluded that drinking black tea or black tea may prevent the accumulation of cholesterol in the arteries, especially in women. Black tea one to two cups can suppress the accumulation of cholesterol up to 46%, and if you drink four cups can reach 69%.

This is supported by the results of research in the United States that showed a heart attack decreases 40% in people who used to drink black tea.

Black tea also showed a convincing ability as a natural food source for people with diabetes, especially in its capacity increase insulin activity. Research carried out the United States Department of Agriculture has been published in the Journal of Agric Food Chem 2002, shows the ability of black tea increased insulin activity more than green tea and Oolong tea.

According to Mohammad Taufik, usually, health experts will publish, after some time doing research. When the results of research show the same results, a new study published. But when the new one study, the results will not be published.

Based on the processing process, tea is classified into three types of black tea (fermented or oksimatis, short for oxidation ensimatis), Oolong tea and green tea. Logical consequence of differences in these processes, giving birth to different tea products both physically and chemically.

In chemistry, the most notable difference is the difference in the composition of compounds Polyfenol content. In the processing of black tea and Oolong tea, most catechins into theaflavins, Thearubigin, and Theanaphtoquinone. Although not as popular as their ancestors (catechins), theaflavins have been studied by several researchers.

Source: http://breast-cancersymptoms.com/black-tea-cure-cancer-heart-and-diabetes

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