Green tea benefits lowers heart disease risk 緑茶には、心臓病のリスクを低減
Green teais made from the leaves from Camellia sinensis that have undergone minimal oxidation during processing. Green tea originates in China,but it has become associated with many cultures throughout Asia. Green tea has recently become more widespread in the West, where black tea has been the traditionally consumed tea. Green tea has become the raw material for extracts which are used in various beverages, health foods, dietary supplements, and cosmetic items.Many varieties of green tea have been created in the countries where it is grown. These varieties can differ substantially due to variable growing conditions, horticulture, production processing, and harvesting time.
Over the last few decades green tea has been subjected to many scientific and medical studies to determine the extent of its long-purported health benefits, with some evidence suggesting that regular green tea drinkers may have a lower risk of developing heart disease and certain types of cancer. Although green tea does not raise the metabolic rate enough to produce immediate weight loss, a green tea extract containing polyphenols and caffeine has been shown to induce thermogenesis and stimulate fat oxidation, boosting the metabolic rate 4% without increasing the heart rate.
The mean content of flavonoids in a cup of green tea is higher than that in the same volume of other food and drink items that are traditionally considered of health contributing nature, including fresh fruits, vegetable juices or wine.Flavonoids are a group of phytochemicals present in most plant products that are responsible for health effects such as anti-oxidative and anticarcinogenic functions.However, the content of flavonoids may vary dramatically amongst different tea products.
Green tea benefits lowers heart disease risk 緑茶には、心臓病のリスクを低減
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from professional video in the channal health medicine as well as sports.
Everyone wants to be healthy, and that's a fact. Now in these days of glorious burgers and fries, how can you maintain being fit and healthy? The answer still is the same since time immemorial. Good food, exercise, and a healthy lifestyle. Yeah still these stuff are the three kings, but how do you define good health food anyway? Here are a few tips that will help ya.
•All natural food is healthy. Taken in moderation, non-processed foods are good for your body. But don't take the misconception that processed foods are bad. Because they aren't bad either, when taken in moderation that is. So the secret lies in control of food intake, as whether your food is bad or good depends primarily on how you control it.
•The food you should take is in complimentary to your level and kind of activity. Did you know that your brain only accepts sugars, primarily glucose as it's source of energy? Contrary to the heart and muscle cells, which can utilize fatty acids as its energy source, your brain is very picky to what it takes. Hence if your work is all about thinking and using your brain, you should eat more carb and less fatty foods. As you won't be able to utilize fats and they'll likely get stored in your body. On the other hand, if your work is all about muscles, then you're welcome to have a higher portion of fats in your diet.
•Not all fats are equal. Just like how not all people are equal, there are also differences with the kinds of fats. The two primary groups of fats are named the 'saturated' (chemically speaking, they're those that doesn't have double bonds in their structure) and the 'unsaturated' (those with double bonds in their chemical structure). When going for fatty foods, you might want to look for unsaturated fats because these are the ones healthier. Saturated fats account for most of the deadly diseases as these fats tend to clump up and stick together thus blocking blood vessel pathways.
Basically, fats that come from animal sources have high ration of saturated-to-unsaturated hence they should be taken in moderation. Beef fat has the highest while fish fats have more unsaturated fats. Those coming from plant sources tend to be in the middle in terms of this ratio.
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