Benefits of tea with lemon after eating

Tea

Tea is the second most consumed drink in the world, and comes after water directly, and is produced by all kinds of tea plant with the scientific name ( Camellia sinensis ), So that the preparation of black or red tea by oxidation and fermentation leaves of this plant before drying, and is the black or red tea is the most productive in the world.

As for the history of producing black or red tea, it is not entirely clear, but it is confirmed that black tea appeared in the Chinese market in the sixteenth century, where China produced only green tea before, and then began black tea then spread to the rest Around the world, green tea consumption is still the highest in China. The quality of black tea varies from product to product and is produced in many countries, such as India, Sri Lanka and Kenya.

As for lemon, it carries the scientific name ( Citrus limon ), A type of acidic fruit found to be rich in phenolic compounds, vitamins, minerals, dietary fibers, essential oils and carotenoids. Many people drink lemon tea, especially after eating, and this article will talk about the benefits of this drink.

Benefits of tea and lemon health

Both tea and lemon carry many health benefits, and the following will be discussed about the benefits of each, as the benefit of combining them will be mentioned.

Lemon food composition

The following table shows the installation of every 100 g of lemon juice from the nutrients:

Lemon benefits

The health benefits of lemon are attributed to phenolic compounds, many vitamins, minerals, dietary fibers, essential oils and carotenoids, especially vitamin C and flavonoids, which act as antioxidants. The benefits of lemon include the following:

• Combating cancer, with the effects of flavonoids and other compounds, which have been found to help stimulate cancer cell death and prevent reproduction, and play a key role in fighting cancer.
• Some of the flavonoids found in lemon have antihypertensive effects and other blood lipids in rats with high cholesterol-induced cholesterol.
• Citric acid and some other substances found in lemon can increase the burning rate in the body, reduce the risk of obesity, and pectin found in citrus peel, which is isolated from lemon peel, contributes to increase the feeling of satiety and thus reduce the calorie intake, Contributes to the fight against obesity and weight gain, and found that the polyphenols found in lemon contribute to curb weight gain and fat accumulation and the rise of lipids and blood sugar and insulin resistance in a study on mice with obesity-induced diets, Considering that lemon is not considered a cure for obesity as some claim.
• Pectin stimulates the proliferation of intestinal cells and the action of their enzymes and increases the production of short-chain fatty acids in the rectum.
• Drinking lemon juice contributes to nutritional therapy for patients with calcium urolethiasis.
• Resistant bacteria.
• Contribute to the treatment of rheumatoid arthritis (Reumatoid arthritis), because it contains the compound Hesperidin (English: Hesperidin).
• Essential oils found in lemon are antifungal, fungal and viral. Citral oil is the main essential oil in lemon, which carries anti-viral agents.
• Lemon can play a role in lowering high blood pressure.
• There is some indication that one of the chemical compounds in lemon (Eriodictyol glycoside) may contribute to improved hearing ability and reduce dizziness, nausea and vomiting in people with Meniere’s disease, but this need requires further scientific studies.
• Contribution to the recovery of part of vitamin C in cases of scurvy caused by vitamin C deficiency.
• Several studies have found a role for both Naringin and Naringenin in acidic fruits and grapes in fighting high blood glucose, arteriosclerosis, reducing the inflammatory state of the body, fighting oxidation, obesity, cholesterol and high blood pressure, And contribute to the protection of heart and liver cells.
• Lemon is used to compensate for vitamin C in colds, but in this case it is not scientifically proven. Vitamin C was found to be a preventive measure against the incidence of cold, but it did not reduce the risk of infection. When taken after a cold, except for one study that gave a large dose of vitamin C (8 g) on ​​the day of onset of symptoms.

Benefits of Tea

Tea has many health benefits including:

• Increase activity even in cases of lack of sleep sometimes; because of its content of caffeine and its simple content of theophylline (Theophylline) stimulant, where both caffeine and theophylline to raise the rate of heartbeat and activation of the body.
• Tea gives polyphenols that act as antioxidants.
• Contribute to reducing the risk of atherosclerosis, especially in women.
• Caffeine helps raise blood pressure in people with stress after eating or standing.
• Women who drank black tea had an 8 percent chance of kidney stones.
• Reduced the risk of heart attacks, and found that people who drink tea for at least a year before a heart attack are less likely to die in this crisis than people who do not drink it.
• Improvement of osteoporosis, where older women who drank black tea were found to have stronger bones. It was also found to reduce the risk of fractures, especially pelvic fracture, in men and women. Some studies suggest the role of tea in reducing the risk of infection Osteoporosis.
• Reduced the risk of some cancers. Many studies have found that regular black or green tea reduces the risk of uterine cancer, but studies have not found the ability of black tea to reduce the risk of breast, stomach, colon and rectum cancer. And some preliminary studies suggest a potential role for both green tea and black tea in reducing the risk of lung, bladder and kidney cancer, and the role of black tea in reducing the risk of oral cancer, pancreatitis and prostate cancer.
• Eating caffeine-containing beverages can reduce the risk of Parkinson’s disease.
• Reduce the risk of diabetes and high cholesterol.
• Flavonoids found in tea can reduce the risk of stroke.
• Some preliminary studies point to the role of black tea in the prevention of tooth decay, but this need requires further scientific research.
• Tea can play a role in diarrhea, vomiting and headache, but these effects need further research.

Benefits of adding lemon to tea after eating

The addition of lemon to tea gives the individual the opportunity to combine their benefits together, mentioned above, in a single drink, but there is a special feature of taking tea with lemon after eating, as one of the damage of tea is the possibility of increasing anemia worse With iron deficiency anemia, due to the effect of tea in reducing the ability of the body to absorb iron and benefit from it. It was found that drinking tea with meals reduces the absorption of non-HEMI by 79% to 94%, so avoid eating with meals or beyond Directly, to reduce this effect, and found that the addition of Li Wen tea also reduces the impact on the reduction of iron absorption.