TEA

TEA is a highly versatile plant; its leaves and seeds are all beneficial, given its diverse makeup that includes caffeine, chlorophyll, beta-carotene, theophyline, xanthine, gallotannic acid, yellow aromatic oil, fluoride and catechins.

Tealeaves contain caffeine that acts as a stimulant, refreshing the body and invigorating the muscles. Theophylline and caffeine assist the urinary tract and help fend off cancer. The leaves are also high in tannin that helps relive minor stomachache; whereas fluoride prevents cavities and eases inflammation of the liver and intestines.

Catechins helps prevent blood clots and is also used as an anti-virus and antibiotic to ward off stomach problems. Cholesterol levels and blood pressure can also benefit from tealeaves, which are known for their effective anti-carcinogenic properties and ability to boost the immunity system.

In addition, tealeaf remains can be used as an application for blister and scald injuries and are also attributed with removing unpleasant odors. The husks of the seeds provide saponin, a substance that gives hair its silky and healthy sheen. Oil from seeds is used to make artificial butter.

Whereas drinking dark tea may cause constipation, a suitable amount of tea does help the digestive system. Recommended use is one cup of boiled water to one teaspoon of tea drank after being left to infuse for three to five minutes. Drinking four cups of green tea a day reduces the risk of cancer and lowers the level of bad cholesterol.