Definition:Raw unartificially fermented Puerh green tea. The weight loss effect comes from factor one, and with the natural fermentation transformation during storage, its slimming effect gradually begins to be formed by the two factors **** together. Artificially fermented Pu-erh ripe tea is from the above two factors **** with the effect of weight loss and fat reduction. Overall. After the fermentation of Pu'er tea (whether artificially fermented ripe tea or natural fermentation of raw tea) weight loss and fat reduction effect is better than the new production of raw tea has not yet begun to transform. During the fermentation process of Pu-erh tea, polyphenols will undergo oxidation, degradation and polymerization. The polyphenol content of loose Pu-erh tea stored for about 20 years can be reduced to about 9%. In the process of oxidation, degradation and polymerization, the resulting complexes and products are the main components of anticancer and cancer prevention, such as "Group B chemical components". Pu-erh tea in the anti-aging (that is, antioxidant, scavenging oxygen free radicals in the body) is the main component of catechin compounds (for example, the same content of the "epigallocatechin gallate (EGCG) oxidation is significantly better than the same content of vitamin E).
The four catechins with antioxidant capacity in Pu-erh tea have the following oxidizing capacity (free radical scavenging capacity): EGCG>EGC>ECG>EC.
Research has confirmed that the tea polyphenols, the total amount of catechins, and the epigallocatechin gallate (EGCG) in catechins in the large-leafed Yunnan tea have a significant effect on the oxidation of free radicals, which is significantly better than that of vitamin E at the same level. (EGCG) and epigallocatechin" in catechins are higher than those of other tea varieties. Therefore, the anti-aging effect of drinking Pu-erh tea processed by Yunnan large-leafed species is better than that of other teas, and the effect of Pu-erh tea that is not peroxidized and fermented (newly produced tea) is better. 2, ripe Pu-erh tea
Ripe Pu-erh tea (natural fermentation of raw tea is also the same) is the main active ingredient is the black theophyllin (TR), the yellow theophyllin (TF), the brown theophyllin (TB), gallic acid and vitamin C and so on. Fermented ripened Pu'er tea due to the role of microorganisms during processing, the transformation of macromolecular polysaccharides to form a large number of new soluble monosaccharides and oligosaccharides, fermentation, vitamin C is also doubled, and these substances to improve the function of the body's immune system to play an important role.
The fermentation process makes the flavonoids contained in Pu-erh Tea exist in the form of flavonoid glycosides, which have the effect of vitamin P and are important substances in preventing hardening of blood vessels in the human body.
Fermented ripe Pu-erh tea, which is rich in beneficial bacteria, will not irritate the stomach after entering the human body, and can form an adhesion film on the surface of the stomach, which is beneficial to the protection of the stomach, and regular consumption of Pu-erh tea can play a role in nourishing the stomach and gastric protection. Unconverted raw tea, like green tea, has a certain stimulating effect on the stomach. After a long time of natural fermentation, the effect of raw tea becomes the same as artificially fermented ripe tea.