Drinking coffee regularly can prevent radiation damage to your health.
Drinking coffee regularly can prevent radiation damage. Radiation damage, especially the radiation of electrical appliances, has become a more prominent pollution. Indian atomic researchers in Pakistan have reached this conclusion in mouse experiments and say it can be applied to humans.
Hello, I am an exercise therapist, answer your question from the point of view of sports nutrition! Hope it helps you! The main components of tea: Polyphenols, mainly tannins, constitute the color and taste of tea; tea element, containing theophylline and theobromine, similar to caffeine, but weak excitation effect, strong diuretic effect; alcohols, mainly β-V-Baenol, volatile, is the source of tea fragrance; contains vitamins A, B1, B2, C and P, of which the most content is vitamin C.(400-700mg/100g) and vitamin P(700mg/100g); contains potassium, phosphorus, calcium, magnesium, fluorine and other minerals; contains a variety of carbohydrates amino acids.
The physiological role of tea is: theophylline excited nerves, polyphenols, carbohydrates, amino acids and saliva chemical reaction, stimulate saliva secretion; theophylline, choline, inositol and other substances can promote fat metabolism, athletes generally do not drink too strong tea, so as not to excite too strong.
The main component of coffee is caffeine, which is about 1.5%. Coffee also contains many organic and inorganic materials, such as chlorogenic acid and caffeic acid, acetone, aldehyde, phenols and lipids, which constitute flavor, in addition to proteins, sugars, oxides, sulfides, etc.
Caffeine belongs to the central nervous system excitatory drugs, has a strong exciting effect on the cerebral cortex, can improve the brain's thinking activities, as well as exciting myocardial and skeletal muscle, vasodilation, relaxation of smooth muscle and diuretic effect. However, excessive use can cause insomnia, muscle tremors, tachycardia, rapid breathing, and even convulsions and other adverse reactions. And drinking coffee should not be too frequent, so as not to produce addiction.
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The freshness of coffee beans is affected by time. Basic knowledge of coffee
No matter what kind of coffee beans, freshness is an important factor affecting the quality. But freshly fried coffee beans are not suitable for immediate consumption and should be stored for a week to completely release the gas from the beans. Generally speaking, the best drinking period for coffee is a week after stir-frying, when the coffee is the freshest and the aroma and taste are the best.
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Deep baking, which is used for blending wine, gives off a strong fragrance.
Mocha Coffee: this coffee has a unique aroma, moderate roasting has a soft sour taste, deep baking gives out a strong aroma, occasionally used as a blend. Salvadoran coffee: with sour, bitter, sweet and other taste characteristics, the best roasting degree is moderate, deep. Hawaiian coffee: with a strong sour taste and unique aroma, moderately roasted beans with a strong sour taste, deeply roasted
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