Kuding tea is a kind of substitute tea drunk by people in the South and east of China, also known as Kuding tea and Fuding tea. It is named for its bitter taste and sweet taste after brewing, and its reputation remains after drinking. Evergreen tree with broad and thick leaves. Drinking Kudingcha for a long time has the pharmacological and health care effects of clearing away heat and toxin, refreshing the mind, generating body fluid to quench thirst, eliminating inflammation and benefiting the throat, reducing blood pressure and weight, lowering blood lipids, etc. it is an ideal natural health food. So in summer, drinking some Kuding tea is good for body and mind. So which components of Kudingcha determine the health care function of Kudingcha?

    First, Kudingcha contains 8 kinds of amino acids necessary for human body. The content of free amino acids is low, and the content of hydrolyzed amino acids is high. Histidine accounts for about 90% of the total. The composition and content of amino acids as well as their degradation products and transformation products have important effects on the taste, flavor and nutritional value of Kudingcha, so much attention has been paid to it.

    Second, the contents of vitamin C, vitamin E, vitamin B1 and vitamin B2 in Kudingcha are higher. Kudingcha contains a variety of trace elements necessary for human body. At present, research has found that the trace elements contained in Kudingcha mainly include Ca, Mg, Mn, Fe, B, Sr, Zn, Cu, Co, Mo and other elements. And it is much higher than other teas.

    Third, Kudingcha also contains polyphenols and catechins

The content of polyphenols in tea is 20%-35%. The content of polyphenols in Ilex Kudingcha is lower than that in tea. The content of polyphenols in Ilex Kudingcha is 9.01%-9.31%.

    Fourth, Kudingcha contains rutin, quercetin, myricetin and other flavonoids. Determines the taste of Kudingcha; The content of soluble polysaccharides in Kudingcha is very high. Soluble polysaccharides have strong antioxidant activity in vitro. There is a good correlation between antioxidant capacity and polysaccharide concentration.

    Fifth, the main components of Kudingcha are Ilex of ileaceae and Ligustrum of Oleaceae, from whichchlorogenic acidIt is a kind of active substances with special physiological functions. Its health functions, such as lowering blood lipid, lowering blood sugar and antioxidation, have attracted increasing attention.

    Because of the existence of these substances, Kudingcha can better improve the clinical symptoms of hypertension. Its antihypertensive effect is similar to that of nifedipine, but it is better than that of nifedipine in improving vertigo, headache and waist and knee tenderness caused by hypertension. It can also increase the cardiac and cerebral blood flow, reduce the resistance and pressure of blood vessels, have a certain expansion effect on blood vessels, and adjust the function of blood vessels. Antioxidation is also an important function of Kudingcha. Human aging is related to the accumulation of lipid peroxides in the body, and the effective elimination and reduction of lipid peroxides in plasma and the delay of lipid peroxidation have become one of the ways of anti-aging at present. It was found that there were four antioxidant active substances polyphenols, polysaccharides, alkaloids and flavonoids in Kudingcha, and they all had certain antioxidant properties.