“Biofactors,” the biological regulation function, is garnering attention as the 3rd function of food

Like vegetables and fruits, green tea contains nutrient components that include carbohydrates, protein, fat, vitamins, and minerals. Among these, the component that deserves attention is the abundant presence of “Biofactors,” which are the newly discovered third function of food, also known as the biological regulation function. These functional components are present especially in tea, and are most abundant in Japan-grown green tea, and the special Japanese steam production method helps prevent their loss.

　First function = supplies nutrients
　Second function = works on senses of taste and smell
　Third function = biological regulation function (catechins, amino acids, caffeine, and so forth)

Biofactors present in green tea

In 1929, Japanese agricultural scientist Michiyo Tsujimura and others gradually discovered previously unknown catechins present in green tea, and these were understood to be components unique to green tea. Catechins are mainly experienced as the astringent taste of green tea. They have strong antioxidant properties from between several times to several tens of times stronger than Vitamin C or Vitamin E. In addition, catechins are understood to have important effects on the human body: they are antibacterial, odor eliminating, and prevent disease and aging.

In 1950, Yajirou Sakato, a Japanese agricultural scientist, first discovered theanine, the amino acid uniquely present in green tea. Theanine is mainly experienced as umami, and is present in larger amounts in Matcha, Kabuse-cha, and other high-quality teas. It has a relaxing effect on the mind and body. It has been confirmed in brain wave change experiments that the brain generates a striking amount of alpha waves following theanine intake. Because green tea contains two substances with opposing effects — caffeine that stimulates, and theanine that soothes stimulation, it is an ideal drink when one wants to relax and to also stay suitably alert.

In 1891, the German physician Ringe first isolated caffeine from coffee. Caffeine, mainly experienced as a bitter taste, is known to have many medicinal effects. It stimulates the central nervous system and works as a diuretic, aids digestion of food by promoting gastric acid secretion, and breaks down body fat. Green tea tends to have more caffeine than other beverages, but it has the important property of a calming effect due to the presence of theanine as well.

Vitamin C is a nutrient that is difficult to store within the body because it is easily broken down. A lack of Vitamin C can lead to a weaker immune system and can become one cause of diseases such as scurvy. Therefore, daily intake is essential. The catechin components present in green tea, prevent the oxidative destruction of Vitamin C that is plentiful in high-quality teas such as Sencha, and its effective uptake is ensured by it solubility. Intake of 30 to 50 percent of the recommended daily amount (100mg per day) is possible by drinking four or five cups of tea each day.

Green tea can prevent lifestyle illnesses, Medicinal effects of Catechins

Controls free radicals generated in the body by mental or physical stress, smoking, strong ultraviolet rays, or other factors. Lifestyle illnesses are started off by damage to all cells, and this can become one root cause of advancing ageing.

In cardiovascular disease involving heart attacks and so forth, one root cause is the disorder of high blood pressure. The presence of I type converted oxygen I itegiocnogen is one cause of elevated blood pressure.

In high blood pressure, arteriosclerosis, heart attacks, and other cardiovascular diseases, LDL cholesterol present in the blood can oxidize and become the cause of blood vessel blockages, increasing the risk of disease. It has been confirmed that the epicalocatechin collate that comprises 50 percent of tea’s catechins controls the oxidation of LDL cholesterol, and also has an effect of raising the amount of HDL cholesterol.

※ Chloresterol changes by catechin intake

Screening for Anti-Allergic and Anti-Cancer Metastatic Components in Tea Leaves Using Animal Cultured Cells and Effective Utilization　 National Institute of Vegetable and Tea Science, National Agriculture and Bio-oriented Research Organization