Why is tea hungry? Green heart oolong and four seasons spring contain tea hunger element is what

Four Seasons Spring is a widely cultivated and high-yielding tea variety in Taiwan, and it is also the main tea product of canned tea and hand tea in Taiwan. Zeng Zhizheng, a professor at the Institute of Biotechnology at Chung Hsing University, points out that four Seasons Spring contains "teaghrelin", which can induce the brain to release hunger signals, increase appetite, and stimulate growth hormone secretion. This has been confirmed in animal experiments, and the research results have been published in the Journal of Food Biochemistry.

Not only Qingxin Oolong, but also tea hunger vegetarian in spring.

After drinking tea, many people often feel hungrier and want to eat more. Zeng Zhizheng's research team once found tea ghrelin in Qingxin Oolong. This time, it also found molecules with very similar structures in the four Seasons Spring, and experiments have proved to have the same effect. Therefore, the team classified this kind of ingredient in the four Seasons Spring as tea ghrelin.

Zeng Zhizheng said that when there is an energy demand for gastric emptying, the cells at the base of the stomach secrete ghrelin (auxin-releasing peptide), which conveys hunger messages. It has been proved by animal experiments that tea ghrelin molecules can help to induce hunger, gastrointestinal emptying and stimulate growth hormone secretion by imitating ghrelin, and it has been proved by animal experiments that it is also similar to the feeling of ordinary people.

Zeng Zhizheng pointed out that compared with Qingxin Oolong, the output of four Seasons Spring is higher, but its bitterness is obviously higher after oolong tea is made. In the past, people used to add sugar to cover up its bitter taste, but in recent years, low sugar and sugar-free drinks are even more popular among consumers than sugary beverages. Therefore, Zeng Zhizheng, through the Taiwan Tea process Technology Industry-University Alliance of the Ministry of Science and Technology and the industry through repeated baking and aging, to reduce the caffeine content of four Seasons Spring Oolong Tea. Increase the degree of sweetness, remove the sense of bitterness and increase the number of times of bubble resistance.