Antioxidants are important bioactive molecules that the body needs to have on a continuous basis. Some types of antioxidants he synthesizes on his own, but only they would be extremely insufficient to provide complete protection against the free radicals formed continuously in the body. Therefore, a great deal of antioxidants should come from outside, through the food we consume.
Among the most antioxidant rich in natural products are herbs , and the potions from them not only provide us with antioxidant protection but also energize and maintain the body tone. Especially distinctive is the role of 4 herbs, the tea of which carries a record amount of antioxidants.
Tea Matcha
This is a type of Japanese green tea that is gaining popularity in Bulgaria. He is believed to be the richest antioxidant agent in the green tea group. In addition to powerful protection from free radicals, tea from the matrix has a beneficial effect on memory and metabolism.
Tea Oolong
It is available in various varieties, each of which is produced by different technology but retains the high content of antioxidants in the leaves of the evergreen bush from which they are harvested. A very potent feature of oolong tea is that the leaves can be used to make several consecutive infusions (2 to 5), each of which is characterized by increasingly aromatic properties.
Ginger Tea
Among these are the teas with the most complex health benefits. The ginger specialty is that the root of the plant is used to prepare tea, where most of the useful substances are concentrated, with antioxidant benefits. In addition to reducing oxidative stress, ginger tea helps to curb inflammatory processes, strengthen immunity, relieve stomach discomfort, and so on.
Chamomile tea
Among the popular herbs in our country, one can hardly find one that provides more powerful antioxidants than chamomile. In addition, the herb’s colors contain bioactive substances with antifungal and anti-inflammatory action .
It is important for all of the aforementioned teas to be prepared by infusing the herb without it being boiled. This is a basic requirement for preserving the activity of antioxidants, most of which are thermolabile and destroyed at boiling.
