As early as 1950s, ROBERTS E.A.H and other experiments confirmed that in the process of making black tea, polyphenols with catechin as the main body were catalyzed by enzymes to generate colored oxidation products thearubigins and theaflavins, and some of them combined with protein to form insoluble compounds.
Theaflatoxin is an important component in black tea, which plays a decisive role in the color, aroma and quality of black tea. It is also the main component of the bright color, strength and freshness of black tea soup, and the most important component of the golden circle of tea soup. The higher the thearubigins is, the more obvious the golden circle is, and the better the brightness is, which is positively related to the quality. Thearubigins is spicy and has strong convergence. Different varieties have different total amount and proportion of theaflavins, even if the total amount is the same. The astringency of the processed black tea will be different. Thearubigins is brownish red, which is the main component of the red color of black tea soup and the main substance of soup flavor concentration and intensity, but its irritation is not as good as theaflavins, and its astringency and sweetness are stronger, which is a part of the sweetness of black tea.
Tea brown pigment is the main reason for the dark color of black tea soup. This substance is common in Pu 'er tea, its color is dark brown, its taste is dull, slightly sweet, and its quantity is large, and the tea soup tastes light and dark. There are more tea yellow pigments in tea soup, but less in thearubigins. On the contrary, it will make the milk yellow and gray, mainly due to insufficient fermentation when making tea. Among them, milk contains a lot of protein, which can be compared with thearubigins.
The effects of polyphenols and their oxidation products in tea on human body can be manifested as antioxidation, cardiovascular diseases, blood lipid metabolism regulation, anticoagulation and fibrinolysis, cardiovascular and cerebrovascular diseases prevention, allergic reaction and immune function regulation, anticancer and antimutagenic effects, antibacterial, antiviral and bactericidal effects, anti-inflammatory, detoxification and antiallergic effects, and radiation resistance.
Danger 1:
First, it contains about 10% refined sugar. If you consume 2 cans of drinks every day, you will unconsciously eat 70 grams of sugar, bringing 280 kilocalories. If you don't increase the daily exercise or reduce the amount of food you eat for three meals, then the calorie intake for more than three months is equivalent to an increase of 2.8 kilograms of fat. Low-energy drinks such as so-called "diet drinks" can't be called healthy drinks, because they still contain pigments and artificial flavors and still have no nutritional value, and the safety of synthetic sweeteners has also been questioned.
Danger 2:
Secondly, drinks contain almost no nutrients except sugar, and can never replace the nutrition of fruits and vegetables, rice steamed bread and meat, eggs and milk. Drinking carbonated drinks will inevitably reduce the intake of nutritious food in three meals, reduce the quality of meals, and even lead to nutritional deficiency. Some young parents let their children drink a lot of drinks, which often leads to the lack of various nutrients and hinders their growth and development.
Danger 3:
In addition, beverages usually contain synthetic pigments, spices and phosphates. They not only have no nutritional value, but even become wastes that the body needs to deal with, and the phosphate in them will also interfere with the absorption of calcium. At the same time, from the perspective of heatstroke prevention and cooling and the efficiency of replenishing water for the body, drinks are far less than tea, sour plum soup (not drinks), lemonade, mung bean soup and light soybean milk.