Pu 'er tea, whether raw or cooked, has the effect of losing weight, but the effect of cooked tea is better. Normal people can drink raw and cooked tea, which combines the advantages of the two kinds of tea. For people with weak spleen and stomach, drinking cooked Pu 'er tea or aged Pu 'er tea is more conducive to digestion and absorption, lowering blood fat and lowering blood pressure.
The weight-reducing and lipid-lowering effects of Pu 'er tea mainly come from two aspects: First, it is formed by the comprehensive action of various effective components such as tea polyphenols, chlorophyll and vitamin C (the tea polyphenols content of large-leaf tea plants in Yunnan tea producing areas all reach 30-34%, the total catechins reach 18-24%, and its foam resistance and tea extract reach 46-50%). The second is the comprehensive effect of various beneficial bacteria formed in the fermentation process (the effect of bacteria can reduce the absorption of triglycerides and sugar in the small intestine and improve the decomposition of waist and abdomen fat by enzymes).
Weight-reducing effect of raw and cooked Pu-erh;
1, Pu 'er raw tea
Definition: Raw tea generally refers to Pu 'er green tea that has not been artificially fermented. In the early stage of raw tea (there is no obvious fermentation transformation within 1-2 years), the weight-reducing effect comes from factor one. With the natural fermentation transformation during storage (this transformation process comes quickly in the high humidity environment in the south, the cakes stored naturally for one year will have obvious changes), and its weight-reducing effect gradually begins to be formed by two factors * * *. The artificially fermented Pu 'er cooked tea has the effect of reducing weight and lipid by the above two factors.
On the whole. After fermentation, Pu 'er tea (whether artificially fermented cooked tea or naturally fermented raw tea) has a better weight-reducing and lipid-lowering effect than raw tea whose new output has not yet begun to transform. During the fermentation of Pu 'er tea, polyphenols will be oxidized, degraded and polymerized. The content of tea polyphenols in Pu 'er tea stored for about 20 minutes can be reduced to about 9%. In the process of oxidation, degradation and polymerization, the complex products produced are the main components of anti-cancer and cancer prevention, such as "group B chemical components".
The main components of anti-aging tea (that is, anti-oxidation and scavenging oxygen free radicals in human body) are catechins (for example, the oxidation effect of epigallocatechin gallate (EGCG) with the same content is obviously better than that of vitamin E with the same content). Four kinds of catechins in tea have antioxidant capacity, and their antioxidant capacity (scavenging free radicals in human body) is: EGCG> EGC> ECG> EC。 Studies have confirmed that the total amount of tea polyphenols and catechins in Yunnan big-leaf Pu 'er tea and the contents of epigallocatechin gallate (EGCG) and epigallocatechin gallate (EGCG) in catechins are higher than those in other tea varieties. Therefore, the anti-aging effect of Pu 'er tea processed by Yunnan Daye is better than other teas, and the effect of Pu 'er tea (newly produced raw tea) without oxidation and fermentation is better.
2. Cooked Pu 'er tea
The main active components of cooked Pu 'er tea (natural fermentation of raw tea is the same) are theanine (TR), theanine (TF), theabrownin (TB), gallic acid and vitamin C, etc. During the processing of fermented Pu 'er tea, due to the action of microorganisms, a large number of new soluble monosaccharides and oligosaccharides were formed by the transformation of macromolecular polysaccharides, and vitamin C also increased exponentially during fermentation, which played an important role in improving the function of human immune system.
During the fermentation process, flavonoids in Pu 'er tea exist in the form of flavonoid glycosides, which have the function of vitamin P and are important substances to prevent human angiosclerosis.
Fermented cooked Pu 'er tea, which is rich in beneficial bacteria, will not stimulate the stomach after entering the human body, but can form an adhesive film on the surface of the stomach, which will have beneficial protection for the stomach. Regular drinking can play a role in nourishing and protecting the stomach. Untransformed raw tea, like green tea, has a certain stimulating effect on the stomach.