The Science Behind Tea
Tea, derived from the *Camellia sinensis* plant (for black, green, white, and oolong teas), is primarily water. Its nutritional value lies in its bioactive compounds, rather than macronutrients. A standard cup (240ml) of unsweetened black or green tea contains virtually zero calories, carbohydrates, protein, or fat. However, it's a rich source of polyphenols, particularly flavonoids like catechins, theaflavins (in black tea), and thearubigins (also in black tea). Green tea is particularly high in epigallocatechin gallate (EGCG), a potent antioxidant. Clinical studies show that EGCG possesses anti-inflammatory, anti-cancer, and cardio-protective properties. Nutrition research indicates that these polyphenols can improve insulin sensitivity and glucose metabolism, although the effects are often modest and dependent on the individual. Tea also contains trace amounts of minerals like manganese, potassium, and fluoride. The caffeine content in tea varies depending on the type and brewing method. Black tea typically contains 40-70mg of caffeine per cup, while green tea contains 30-50mg. Herbal teas, which are infusions of herbs, spices, or fruits, generally contain no caffeine and offer different sets of phytonutrients depending on the ingredients. For example, chamomile tea contains apigenin, which may promote relaxation and sleep. The Glycemic Index (GI) of unsweetened tea is essentially zero, meaning it has no significant impact on blood sugar levels. The digestion speed is rapid, with the liquid being quickly absorbed into the bloodstream. However, the caffeine content can stimulate the release of cortisol, a stress hormone, which can indirectly affect metabolism. The tannins in tea can also bind to iron, potentially inhibiting its absorption, especially from non-heme sources. Therefore, individuals with iron deficiency should be mindful of tea consumption around mealtimes. Furthermore, the acidity of tea, particularly black tea, can cause digestive discomfort in some individuals, especially on an empty stomach. The metabolic impact of tea is primarily driven by its caffeine and polyphenol content. Caffeine can increase metabolic rate and fat oxidation, while polyphenols can modulate glucose metabolism and improve insulin sensitivity. However, these effects are generally small and should be considered in the context of a balanced diet and lifestyle.
