It is very common question what it is better to drink, tea or coffee? Surprisingly, this question is not so difficult, apparently, though it is so essential that there are many serious scientific types of research, which were conducted for comparison of these two drinks.
At the moment it is possible to tell with confidence that in reasonable quantities (2 cups of coffee or 4 cups of tea a day) to have both coffee and tea not only it is not harmful, but it is even useful.
Tea contains the vital vitamins (?, With, P), natural fluorine, potassium, polysaccharides. Coffee is rich in amino acids, carbohydrates, minerals. But what favorably distinguishes these two drinks from the others, this, of course, high content of antioxidants. Both drinks have a certain type of cups, designed especially for them (read more at My Demitasse).
Antioxidants are phytochemicals – the natural preservatives which are contained in vegetable products. Antioxidants protect healthy tissues from the blasting action of oxidizers – free radicals who damage cells and cause different diseases. As microscopical police officers, antioxidants capture these dangerous malefactors, preventing causing harm by them to our cells.
All teas support group of antioxidants – flavonoids. Thanks to them at the regular use tea reduces cholesterin level in a blood, reduces probability of development of Alzheimer and Parkinson.
Black tea contains bigger amount of caffeine in comparison with other grades and has the best toning properties. But in green tea is a bigger content of antioxidants as its leaves are exposed to smaller processing. However, as experts speak, all teas provide the same quantity of flavonoids for fight against diseases as fruit or vegetables. Therefore choose tea on the basis of own requirements and flavoring preferences, but do not forget the following – flower and herbal teas are not as a matter of fact teas and have often absolutely other properties. It is worth studying attentively composition of such tea on its packing and to find information on influence of contents on an organism before to drink it.
Coffee contains such antioxidants as quinine, chlorogenic acid, and also trigonelline – an antibacterial connection which causes delightful aroma of coffee. Coffee reduces risk of a heart attack, disease of Parkinson’s disease, diabetes type II, gout, some types of cancer.
Keep in mind that instant coffee, unlike natural, can exert another impact at the expense of other chemical composition, in the course of production the synthetic ingredients promoting an increase in an expiration date, aromatization, and coloring is added to it.
Caffeine – one most valuable component which is contained both in coffee grains and in tea leaves. It stimulates a brain and nervous system, increases physical activity, improves mood, strengthens metabolism, helps to struggle with asthma, and possesses good anesthetics and antiseptic properties. Of course, on the level of its containing coffee is the undoubted leader. On average one cup of tea contains from a half to a third of a dose of caffeine which contains in a cup of coffee of the same volume. However, the amount of caffeine in the final drink can vary depending on the size of your cup, a grade of coffee or tea, a cooking method.