Black tea and green tea have long been used to treat a wide variety of health issues. Both of them have their own benefits and drawbacks. One of the biggest differences is the amount of caffeine. Black tea can be up to two times higher in caffeine than green tea, so the best choice is to avoid black tea if you can.
It’s a source of antioxidants
If you are looking for a drink to boost your antioxidant levels, then you should consider black tea or green tea. These two drinks are rich sources of these beneficial compounds. They are thought to be able to prevent inflammation-related diseases. Besides their antioxidant properties, they can also improve your gut health.
Black tea is a powerful source of flavonoids and theorubigins, which can reduce oxidative stress in your body. It has been shown to lower blood pressure. In addition, it may improve insulin use.
Several studies have found that drinking tea daily can reduce the risk of certain heart diseases. Those who consumed it daily had a 10% reduction in their risk of having major cardiac events. Additionally, those who did not smoke had a decreased risk of having a stroke.
A study performed by McAnlis and colleagues examined the antioxidant capacity of tea. Compared to the control group, those who consumed black tea had a greater plasma FRAP value. However, no change was seen in the plasma TRAP value.
Another study conducted by Vita and colleagues investigated the antioxidant status of 60 individuals with coronary artery disease. The researchers measured the FRAP and ORAC values of the plasma of participants after consuming tea or coffee.
Green tea is a source of catechins, which are antioxidants. Catechins can help prevent DNA damage and can greatly reduce inflammation in the digestive tract.
It’s a source of caffeine
Black tea and green tea are two of the most popular beverage choices available to the American consumer. They are also both teeming with health benefits. Compared to coffee, which is infamous for its caffeine content, black and green teas are more hydrating and contain less caffeine. In addition, their alleged caffeine neophytes are better off limiting their intake. For instance, research suggests that some people are more sensitive to caffeine than others.
While coffee certainly has its perks, some people find caffeine too harsh a pill to swallow. For these individuals, a cup of tea may be just the thing. The caffeine in tea is typically released more gently than in coffee, making it a worthy alternative for those prone to caffeine overload.
Although the caffeine content in both beverages can vary, the amount of caffeine found in a single cup is quite comparable. To wit, the standard black tea contains around 40 to 70 milligrams of caffeine per eight ounce serving. On the other hand, the average cup of green tea contains approximately 28 milligrams. This is a bit more than the coffee variant but not by much.
Teas that are cultivated from shaded plants can also contain more caffeine than their counterparts. A good example is the Zest brand. As a matter of fact, it ranks in the top ten most caffeine dense beverages.
It’s sweeter than later summer or autumn harvests
The black tea industry is well represented in both China and Japan. These countries are known for their quality teas and brewing techniques. There are a few other tea-related companies based in other parts of the globe. Here’s a quick look at some of the more notable players.
The tea harvesting process is a grueling affair, but it’s rewarded with some of the most unique teas on earth. From the bright green leaves of the Chinese Ti Guan Yin to the deep roasted hues of the Japanese Nibancha, there are many different varieties to choose from. Each of the various harvests has its own distinct characteristics.
For example, the bud-filled buds of the late harvest teas of Darjeeling and Taiwan can be as much as 10 times larger than those of the lesser mortals. On the other hand, the tame foliage of the summer season yields smaller buds that tend to produce a less intense brew. Aside from the obvious, there are a few other differences to keep in mind.
One of the first things to consider is the type of tea to be harvested. This is an important consideration because the leaves will undergo a chemical reaction that produces the aromatic substances. In the same manner, the quality of the resulting brew is affected.
Another factor is the size of the tea leaf. As the year progresses, the tea leaves grow larger and coarser. That’s not to say they can’t be a delight to drink.
It increases urinary excretion of hippuric acid
Hippuric acid is an acyl glycine metabolite. It is produced from the breakdown of various phenolic compounds. In this study, hippuric acid excretion was a significant determinant of urinary excretion of black and green tea. This metabolite was not a significant determinant of creatinine and total urinary phosphorus excretion.
A total of 20 volunteers were studied. The mean urinary hippuric acid excretion increased by 1.87 mmol/24 h after consumption of black tea. However, individual increases in excretion were not significant.
Urine samples were analyzed by HPLC-tandem mass spectrometry. Hippuric acid concentrations were found to be below the detection limit of the HPLC-ultraviolet method. Despite this, the increase in hippuric acid excretion was not significantly different in each of the four groups.
Hippuric acid may be a metabolite produced from the catechins in green tea. If this is the case, then green tea could have a larger effect on urinary excretion of hippuric acid than black tea. Moreover, the rate of microbial degradation of catechins in green tea is lower than that of the parent compounds. Therefore, microbial degradation of thearubigins may yield similar metabolites.
Hippuric acid can be adjusted to creatinine and SG. Although this adjustment does not improve the information provided by spot urine samples, it may help avoid the concentration/dilution adjustment.
A comparison of the urinary excretion rates of black and green tea revealed that black tea increased hippuric acid excretion by approximately 20%. Green tea increased hippuric acid excretion slightly less.
It’s a source of polyphenols
Tea leaves contain polyphenols, or flavonoids. These substances are naturally occurring antioxidants that are thought to have an important role in health. They are believed to have the ability to stop cancerous cells from forming and growing. Some studies have shown that green tea may reduce the risk of some types of cancer, including esophageal, breast, and lung cancer.
Antioxidants are molecules that help prevent the damage that free radicals can cause to the body’s cells. Excess free radicals in the body can lead to many health problems, including blood pressure and cell damage. Taking vitamins that neutralize free radicals can also help.
The polyphenols in tea have been demonstrated to inhibit tumor growth in animal studies. Studies have also shown that these compounds may have protective effects against gastrointestinal diseases.
Several clinical trials have been conducted to evaluate the impact of tea on the prevention of cancer. However, few of these have examined the effects of tea on cancer mortality.
While tea is a natural source of antioxidants, consuming too much can have negative effects. This is why it is recommended that you ask your doctor about the potential risks before drinking it.
Green tea contains epigallocatechin-3-gallate (EGCG). Epigallocatechin gallate is an antioxidant that can inhibit the growth of esophageal and breast cancer cells. It has also been found to have anti-inflammatory properties.
Black tea is a good source of caffeine. Almost three percent of the total weight of the tea leaves is caffeine. But the amount varies depending on the variety.
It increases blood pressure
In a randomized controlled trial (RCT), researchers found that black tea can lower blood pressure. This is a good news for people who have high blood pressure. It may be helpful in reducing the risk of heart attack, kidney failure and stroke.
Researchers from the University of California, Irvine, found that a specific protein called KCNQ5 can be activated by tea. It allows for better blood flow and allows the smooth muscle that lines blood vessels to relax. These findings have implications for future hypertension treatments.
Black tea contains caffeine. Caffeine is known to cause a rapid rise in blood pressure in the first few minutes after consuming a hot beverage. However, tea intake can mitigate the effects of this response.
Another study looked at the short-term effect of polyphenol-rich black tea on blood pressure in men. A small reduction in blood pressure is associated with a lowered risk of cardiovascular disease mortality.
A study showed that green tea can also have an antihypertensive effect. Green tea is rich in antioxidants and flavonoids. Some studies have shown that flavonoids have vasodilator effects in vitro.
Although tea can have positive benefits on hypertension, there are a number of limitations to studying its effects. Several studies were conducted, but some were weak or low quality. Those shortcomings could explain the difference in the results of the studies.
The best way to evaluate the effects of tea on BP is to conduct a well-designed, high-quality RCT. There are several methods to do this.
