These trace vitamins are indispensable nutrients for the human body. For example, Vitamin C, which cannot be synthesized naturally by the body, is essential for forming connective tissue. It maintains the normal physiological functions of teeth, bones, blood vessels, and muscles, and promotes wound healing. A deficiency in Vitamin C can lead to scurvy, gum bleeding, fragile capillaries, or subcutaneous hemorrhage. Historical records indicate that consuming tea was sufficient to prevent diseases caused by lack or absence of Vitamin C-rich foods during wars or voyages. Green tea contains the most vitamins, with approximately 180 mg of Vitamin C per 100 grams, rivaling lemons and spinach.
Vitamin D and Vitamin C have significant synergistic effects, enhancing the body's absorption of Vitamin C and reducing the incidence of cerebral hemorrhage. The tea catechins in tea polyphenols also exhibit Vitamin P-like effects, strengthening blood vessel elasticity and permeability to prevent atherosclerosis and stroke. Pantothenic acid moisturizes the skin. Black tea contains relatively high levels of Vitamin K (phylloquinone), comparable to fish and spinach. Drinking five cups of black tea daily can fully meet the human body's Vitamin K requirements. Thus, regular tea consumption partially fulfills the body's need for various vitamins, contributing to health and disease prevention.
Furthermore, tea contains various minerals, especially trace elements scarce in other foods, such as copper, fluorine, magnesium, molybdenum, and aluminum, which offer nutritional value and pharmacological benefits. Although copper and iron content is modest, these components support hematopoiesis, providing certain effects in preventing and treating anemia.