Including catechins, flavonoids, phenolic acids and phenolic acids, anthocyanins and other compounds, accounting for about 18-36% of the total dry matter of tea tea, tea polyphenols are the main antioxidant substances in tea, in addition, tea polysaccharides, alkaloids, vitamins, and certain trace elements in tea contained substances have different degrees of antioxidant effects. ===PEI_PAGER_PEI===
Vitamin C and vitamin E in the natural diet are two of the three recognized antioxidant classes, but relevant scientific studies have shown that the antioxidant capacity of tea polyphenols is 5-10 times that of vitamin C and 6-7 times that of vitamin E, respectively. Due to its excellent antioxidant capacity, tea polyphenols are also known as "natural body preservatives". ===PEI_PAGER_PEI===
As a representative of health drinks, in addition to having significant antioxidant effects, regular drinking tea can also accelerate metabolism, and to a certain extent, reduce blood sugar, blood lipids and blood pressure, and improve the body's own sterilization ability and immunity. At the same time, tea is also rich in nutrients, tea polysaccharides, amino acids, proteins, etc. can become one of the sources of various nutrients needed by the human body.