Puer Tea is a natural free radical scavenger, with notable effects in antioxidation, delaying aging, and preventing cardiovascular diseases. As the public brand “Xianyang Puer Tea” gains increasing recognition, the Health benefits of puer tea products are becoming more important to consumers. Recently, we have been sharing excerpts from “Speaking of Puer Tea,” written by Liu Xiang, Vice President of the Shaanxi Tea Circulation Association and member of the association's expert committee. The book was published by World Book Publishing and selected as one of the top ten tea books by the Tea Industry Media Alliance. These excerpts focus on the interpretation of puer tea's health benefits, aiming to help consumers gain a more comprehensive understanding of puer tea.
Regular consumption of puer tea reduces the accumulation of free radicals.
Free radicals are primarily low-density lipoproteins that have undergone excessive oxidative modification. These substances are not easily recognized or absorbed by human cells, so they wander freely in the blood and bodily fluids, hence the term “free radicals.”
Under normal circumstances, the production and clearance of free radicals in the body are in a dynamic equilibrium. However, as age increases, the body's immune system and phagocyte capacity decline. Excessive free radicals can then cause lipid peroxidation, damage biological membranes, affect cell function leading to metabolic disorders, thus accelerating the aging process.
The waste products generated within the body, specifically free radicals, if not cleared in time, accumulate and lead to various diseases, such as cardiovascular disease, stroke, darkened skin tone, age spots, etc.
The primary antioxidant components in tea are polyphenols and their derivatives. Antioxidation mainly involves preventing oxidation and resisting the generation of free radicals, which is a strong point of polyphenols. However, eliminating already formed free radicals in the body is where polysaccharides from golden flower fungi excel.
Polyphenols are the main component of all teas, including the six major types. Although different processing methods may reduce the content of polyphenols in different teas, this does not fundamentally alter the “functional groups” of polyphenols. Many polyphenols are oxidatively modified, converted into phenolic acids, or form new complexes with other components, but the basic phenolic components still exist, preserving their antioxidant properties.
Differences in the components of different teas do exist, creating unique characteristics for each type. However, the fundamental health-promoting components are similar across all teas, differing only in quantity. For example, people no longer seem to be overly concerned about the nutritional differences between rice varieties from different regions because these differences are limited. The body's demand for and absorption of nutrients come from a diverse diet rather than a single food source.
Red, green, white, black, blue-green, and yellow teas all share many similar functions, but puer tea stands out as an exceptional type due to the special value of the metabolites produced during the fermentation by the golden flower fungus.
In addition to the common health-promoting components found in other teas, puer tea contains additional substances such as fungal polysaccharides, phenolic acids, ferulic acid, organic antibiotics, growth factors, chitin, and others.
The combined effects of these multiple functional components enhance the sensitivity of the human immune system, increase the accuracy with which macrophages identify and ingest free radicals, thereby reducing the accumulation of waste and pigments in the superficial layers of the skin.
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