Ecebile ngama- antioxidant compounds , itiye eluhlaza lingavimba ngokuhlukunyezwa kwezempilo ezinjengezifo zenhliziyo nokuthuthukisa inhlalakahle yakho. Izakhi ezisebenzayo ezicatshangwa ukuthi zidlala indima ebalulekile emathini afaneleko wetiyi aluhlaza zihlanganisa ama-catechins njenge-epigallocatechin-3-gallate (EGCG), i- theanine (i- amino acid esho ukugqugquzela umphumela wokuqeda), ne-gallic acid.
Ukubhoqa iThe Green Green for Taste
Uma wenza ikhobe yetiyi eluhlaza, ukunambitheka kuncike ekutheni uyifaka kanjani. Ngokusho kwetiye aficionados, indebe ephelele icebile kunambitheka ngaphandle kokubabala.
Uma amanzi ashisa kakhulu noma uma itiye likhulile isikhathi eside kakhulu, lingabangela ukufutheka. Uma amanzi epholile kakhulu, ukunambitheka okugcwele kwetiyi ngeke kukhishwe kahle.
Isikhathi sokugcina isikhathi esihle sihluka ngokuya ngobukhulu nokuma kwamaqabunga, ibanga letiyi, nalapho itiye livunwa. Ithebula elihlaza livutha kakhulu ku-140 kuya ku-185 F futhi likhishwa ngamaminithi amathathu kuya kwemizuzu.
Ucwaningo oluthile lubonisa ukuthi indlela yokuphuza ingashintsha okuqukethwe kwe-catechin yendebe yetiyi. Nazi ezinye izici ezithinta ukukhipha kwazo.
Usayizi nobukhulu bezinhlamvu zamaqanda
Amaqabunga amancane athola ngokushesha. Ithiyi elilindile elinamaqabunga noma elikhulu lidinga isikhathi eside sokungcoliswa.
I-Loose Leaf Vs Tea Bags
Ngokuvamile, itiye elimnyama eliyiqabunga lithengiswa ngoba amaqabunga amancane kanye namaqabunga onke asetshenziselwa, okuvame ukukhishwa izinga eliphakeme kunezingcezu zeqabunga eziphukile ezitholakala kuma teas amaningi athengwe ngaphambili.
Uma usebenzisa izikhwama zetiyi, uzifake ekomelweni noma teapot (kunokuba uziyeke ukuba uphonsa emanzini) kufanele ukwandise ukukhipha kwamatekisini.
Ukushisa
Nakuba amanzi abilayo akhuthaza ukukhipha okusheshayo kwama-catechines, kubika ngamanzi abandayo kukhulunywa ukuthi kwandiswe izinzuzo zezempilo zetiye elihlaza ngoba kukhona ukungcola okuncane kwamakhemikhali njenge-epigallocatechin gallate ne-gallic acid.
Esicwaningweni esanyatheliswa kuyi- Journal of Food Science ngo-2016, amazinga aphakeme kakhulu omsebenzi wokulwa ne-antioxidant ayebhekwa itiye eliluhlaza okwakunamanzi abandayo isikhathi eside. Ngokuphambene nalokho, itiye elimhlophe lalinomsebenzi ophakeme kakhulu wokulwa ne-antioxidant uma ususelwe emanzini ashisayo isikhathi eside, futhi itiye elimnyama laliphakeme kakhulu ngamanzi okushisa amancane.
Isikhathi sokugcina
Ucwaningo olwanyatheliswa kuyi- International Journal of Food Sciences kanye Nutrition ngonyaka ka-2015, luhlolisise amandla okuvimbela ama-sampuli amahlanu amhlophe namhlophe aluhlaza (70 noma 90 C imizuzu engu-7) noma amanzi abandayo (ukushisa kwamakamelo angu-15, 30, 60 , noma imizuzu eyi-120). Imiphumela yabonisa ukuthi wonke amaqabunga amaqabunga aluhlaza okwedlulele, umsebenzi omkhulu kakhulu wokulwa ne-antioxidant wenziwa lapho itiye igxilile emanzini abandayo imizuzu eyi-120.
Kuyini Okuphansi?
Ukugxila isikhathi eside (ikakhulukazi emanzini ashisayo) kungadlulisela intukuthelo engathandeki itiye futhi kukhulise okuqukethwe kwe-caffeine yetiyi.
Itiyi yokugaya isikhathi eside futhi ukusebenzisa amanzi ashisayo kungakhipha ezinye izinto ezivela itiye. Izinsimbi ezinamandla ezifana nokuhola kanye ne-aluminium kanye nezinsalela ze-pesticide ziphakathi kwezinto ezitholakale itiye elihlaza.
Nakuba ukungcoliswa kwensimbi enzima kunokukhathazeka abantu abaningi okungenzeka babe nakho, abesifazane abathintekayo nabanakekeli nabantwana, ikakhulukazi, kufanele baxoxe nabahlinzeki babo bezempilo ngaphambi kokufaka itiye eliluhlaza futhi kufanele bagweme itiye eliphakeme.
I-Takeaway
Uma unesithakazelo ekukhuliseni umsebenzi we-antioxidant wekomishi yakho elandelayo yetiyi eluhlaza, zama ukuwagcina amahora amabili emanzini abandayo (esikhundleni sokusebenzisa amanzi ashisayo) ubone ukuthi uyayithanda kanjani ukunambitheka.
> Imithombo:
> namanje C, Birch MR, Dacombe C, Humphrey PG, Martin PT. Izinto ezithinta okuqukethwe kwe-caffeine ne-polyphenol yamagciwane omnyama omnyama nohlaza. I-Journal of Agricultural and Food Chemistry. 2001: 49: 5340-7.
> Castiglioni S, Damiani E, Astolfi P, Carloni P. Umoya wezinkinga zokuphuza (isikhathi, izinga lokushisa, kanye nosayizi wezinhlayiya) ezakhiweni ze-antioxidant kanye nezimfanelo zokuzwa ezinye zezinyosi ezimhlophe neziluhlaza. Int J Food Sci Nutr. 2015; 66 (5): 491-7.
> I-Hajiaghaalipour F, i-Sanusi J, i-Kanthimathi MS. Ukushisa Nesikhathi Sokugcina Ukuthinta Ama-antioxidant Properties of Infusions Ama-White, Green, and Black. J Food Sci. 2016 Jan; 81 (1): H246-54.
> Lantano C, uRinaldi M, Cavazza A, Barbanti D, Corradini C. Imiphumela yezinye izindlela zokubamba ukubunjwa, impahla ye-antioxidant kanye nombala we-green and oolong tea infusions. J Food Sci Technol. 2015 Dec; 52 (12): 8276-83.
> Schwalfenberg G, Genuis SJ, Rodushkin I. Izinzuzo kanye nezingozi zokudla itiye okudliwayo: qaphela ukucoliswa kwezinto ezinobuthi. J Toxicol. 2013; 2013: 370460.
Ukuziphendulela: Ulwazi oluqukethwe kule sayithi luhloswe ngezinjongo zemfundo kuphela futhi aluthathi iseluleko, ukuxilongwa noma ukwelashwa ngudokotela olayisensi. Akuhloselwe ukumboza zonke izinyathelo zokuqapha, ukusebenzisana kwezidakamizwa, izimo noma imiphumela emibi. Kufanele ufune ukunakekelwa okusheshayo kwezokwelapha kunoma yiziphi izinkinga zezempilo bese uthintana nodokotela wakho ngaphambi kokusebenzisa enye imithi noma wenze ushintsho ohlelweni lwakho.