Some people with high blood pressure who drink tea for long periods of time fluctuate more frequently than those who do not. Many feel that tea is a natural plant drink, without preservatives and without sugar, and that there must be only good for the body, a perception that is fairly common among the middle-aged population of hypertension。
The most active substance of concern to the medical community in the tea is not only caffeine, but also a frequently neglected ingredient called tea alkali. Tea alkali is a methyl yellowapple compound that has a more lasting effect on the cardiovascular system than coffee alkali, with a longer half-life, which continues to irritate the sensory nerve when entering the human body, prompts an acceleration of the heart rate and a contraction of the blood vessels, resulting in higher external resistance and subsequent blood pressure。
The effect of the tea on blood pressure is superimposed in two directions
The cachot and caffeine in the tea also function in the cardiovascular system and the direct irritation of blood pressure is sufficiently visible. The more subtle problem is that the strong tea contains a large amount of acid, which reacts in combination with calcium ion inhibitor-like relief drugs, and the aminochloride level is one of the most common of these drugs, and once combined with acid, the absorption rate of the drug in the intestine is significantly reduced and the effect is reduced。
Patients take their medication on time, while they drink a large amount of tea, and the effective amount of medicines actually entering the blood may be 20 to 30 per cent lower than expected, and blood pressure is naturally out of control, which many may think to be insufficient, essentially because of the hidden interference in the tea, which makes blood pressure management very passive。
Interference with acid is not limited to calcium ion stressants, but is also affected by pressure relief drugs such as beta-receptor retardants, which reduce the heart load by slowing down the heart rate, but the disturbance of acids affects its absorption time window in the gastrointestinal tract, which tends to deflect the time nodes of the drug's functioning, making blood pressure control unpredictable。
The caffeine content of ulong tea has been severely underestimated
The ulong tea, which is part of a semi-fermental tea, is considered by many to be milder than green tea and has limited impact on blood pressure, but this is not an accurate determination. The caffeine content of ulong tea varies widely depending on the species. In many cases, the data are close to, or even above, the level of caffeine for the same weight of green tea, which is no less irritating for high blood pressure patients if they drink in large quantities。
Ulong tea also produces a type of tea cedar-like substance during fermentation, which has a certain impact on the slab concentration function. Long-term large intakes may change blood flow properties and represent a potential risk for high blood pressure patients whose own vascular elasticity has declined。
The relationship between black tea and formaldehydesterone is unknown
After long periods of fermentation in black tea, microbial metabolism produces a complex range of intermediates, some of which are irritating to adrenal cortex hormones。
The central function of an adrenal cortex hormone, known as formaldehydesterone, is to promote the retention of sodium ion in the kidneys, the discharge of potassium ion, the increase in sodium blood capacity and the consequent increase in blood pressure, which is one of the most direct physiological mechanisms that causes hypertension。
The trend of chronic sodium sodium retention and slow rise in blood pressure among populations sensitive to black tea over a long period of time is cumulative and does not feel as immediately as heavy tea, which makes it more difficult to detect。
The distribution of pumma tea in the workshop has reduced blood pressure, but this conclusion is largely based on in vitro experiments and animal models, which lack the support of high-quality human clinical trials and are directly used to guide the day-to-day management of hypertension patients。
The composition of herb tea is messy, and there's a greater risk of herbal tea
There are no uniform quality standards for herb tea, there are significant differences in composition sources, and many products are mixed with a variety of plant raw materials and interactions are difficult to predict。
In the case of herb tea, which contains glycerine, the licoric hydrolysis of licoric acid inhibits the activity of a key metabolic enzyme in the kidney, leading to an overaccumulation of cortisol in the kidney area, the effects of pyrosterone, and the increase in blood pressure due to prolonged drinking, a mechanism that has been documented in a significant number of clinical cases。
Part of herb tea also interacts with pressure relief drugs such as angiogenesis transformation enzyme inhibitors, affecting the metabolic path of the drug, which is more risky for elderly patients with hypertension, as the liver and kidney metabolic function of the elderly is reduced, the ability to regulate drug concentrations is worse, and the combination of tea is much more uncertain than for young people。
The management of blood pressure is a matter of long-term patience. Drug use patterns are the basis, and dietary and drinking choices form an integral part of the overall management programme, and the neglect of any link can significantly reduce the efficacy of treatment available。
Doctors recommend that high blood pressure patients choose their tea mainly with white or light green tea with low base content, that the total amount of tea consumed per day be kept within 400 ml and that tea be avoided as much as possible within one hour before and after the taking of the drug, in order to reduce the interference with drug absorption。
Patients who have experienced increased blood pressure fluctuations or a deterioration of the pressure effect should voluntarily inform the doctor of their normal tea habits and adjust the programme to professional judgement, rather than reduce the amount of medication。
The value of the culture of tea is not in doubt, but for people with high blood pressure, the right drink is health care and the wrong drink is confusing. The four types of tea, which are not non-existent, require control of the type, concentration and quantity of consumption in order to be truly healthy, based on an understanding of their drug use and physical response。
