Health for All

Tea has antioxidant polyphenol compounds are well-
for health. But the researchers found in bottled tea contains polyphenols, which is less than a homemade tea.
The report outlined the scientists in the 240th National Meeting of the American Chemical Society (ACS) revealed that the tea in a bottle has a low polyphenol content.
Exemplified a person should consume 20 tea in a bottle to get the same amount of polyphenols with a cup of tea.

"The consumer understands well about the concept of the health benefits of consuming tea or other tea products. But there was a large gap on the perception of the actual amount of the polyphenol content in healthy," said Li Shiming, PhD, who conducted research with Professor Chi-Tang Ho and colleagues, as quoted from Health24, Tuesday (08/24/2010).

Li added that in addition to low polifenolnya content, tea in bottles is usually added to other substances including large amounts of sugar and calories. Though many people are actually avoiding excessive sugar intake.

In his research, Li measures the amount of some types of tea polyphenols in a bottle sold in the community, and obtained a small amount of polyphenol content. This polyphenol measurement using high performance liquid chromatography (HPLC).

Polyphenols are a group of compounds that enter the natural antioxidants and are known to be as anti-cancer, anti-inflammatory and protects the body from free radicals.
"Polyphenol compounds have a bitter taste, hence to reduce the bitter taste usually reduces the number of producers polifenolnya and add sugar," said Li.

Also the way of tea brewing, storage and tea-making process itself also affects polyphenol content contained therein. If the tea bag in too long in hot water can also reduce or eliminate the content of polyphenols.

Black tea should be brewed with hot water with temperatures of 90-95 degrees Celsius for 3-5 minutes to achieve good taste and high antioxidant levels.

Oolong tea brewed with water with temperatures of 90-100 degrees Celsius for 1-3 minutes. While green tea at a temperature of 60-80 degrees Celsius for 1-2 minutes.

Living in tropical areas like Indonesia should have a habit to always wear sunglasses when the sun was blazing. Sunglasses powerful enough to protect the eyes from ultraviolet radiation. These rays can be very damaging, even if on the subject in a short time.

Quoted from HealthDay, Tuesday (08/24/2010), the risk of short-term damage that could be prevented with sunglasses include burning eyes (photokeratitis). This damage is characterized by inflammation of the cornea, which if left unchecked can cause cell death in that section.

Such inflammation can also occur on the conjunctiva, the white part of the eye. Although extremely painful, inflammation in both parts of it can still be easy to heal.

While for the long term, damage from ultraviolet rays can accumulate and cause more serious disorders. Among these are as follows:

Pterygium
Is an abnormal growth on the conjunctiva or the white part of the eye, which can be caused by too much sunlight. This abnormal growth will damage the cornea, thus disturbing visions.

There is no other way to solve this problem except with surgery. IBHS still leaves a chance of recurrence, because that is damaged conjunctival basically difficult to regenerate.

Cataract
In patients with cataracts, color lenses that turned into a turbid translucent so that light entering the block. Ultraviolet rays emitted by the sun are thought one of the main causes of this disorder.

Setbacks function of the macula (macular degeneration)
Ultraviolet rays can also damage the retina, which is a thin layer on the back of the eye that serves to catch the light. The damage also affects the macula functions, namely the center of the retina as well as central vision.

Cancer
Surface of the eye could esophageal melanoma, a type of cancer caused by ultraviolet rays that require surgery to fix them. Whereas in the eyelids, is also at risk of sunlight causes basal cell carcinoma.

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