Tea Oil Benefits

Healthy Cooking Oil - Buy Now Treasure Green Tea Oil Camellia™

What are Antioxidants?

For many years it has been widely accepted that a diet rich in fruit and vegetables is healthy and can protect against illnesses like heart disease and reduce the risk of cancer. As a result scientists have worked hard to look for chemicals in plants which might be the reason for these benefits.

So far several thousand different plant chemicals (or phytochemicals) have been discovered although only a hundred or so of these have been studied in any detail. Phytochemicals which might have an effect in reducing the chances of cancer developing fall into several groups. These include: Antioxidants work by removing harmful chemicals, called free radicals, from the body. Free radicals can damage the DNA in the cell's nucleus and this might lead to cancer formation.

Antioxidants are found in vegetables like broccoli, cauliflower, brussels sprouts, cabbage, olive oil, green tea, white tea, oolong tea, black tea, and tea oil. This means that eating a balanced diet rich in a range of fruit and vegetables and drinking a premium quality tea should provide all the phytochemicals needed to promote health and minimise the risk of cancer.

Furthermore, now you can cook a lot healthier by replacing your normal vegetable oil and shortenings with Treasure Green Tea Oil Camellia. Although many phytochemicals are available as supplements in various forms there is no evidence that these have any additional benefit over eating the natural fruit and vegetables from which they come, indeed they are probably less effective.

Antioxidants in Treasure Green Tea Oil Camellia

Vitamin E (alpha-tocopherol), carotenoids and phenolic compounds (simple phenols such as hydroxytyrosol and complex phenols such as oleuropein) are all antioxidants whose activity has been demonstrated in vitro and recently in vivo, revealing further advantages in the prevention of certain diseases and also of ageing.

The phenolic content of tea oils varies according to the climatic conditions in the producing area, when the tea seeds are harvested and how ripe they are when picked. Oil production and storage methods also have an influence. Phenols have countless biological properties, for instance hydroxytyrosol inhibits platelet aggregation and it is anti-inflammatory and oleuropein encourages the formation of nitric acid, which is a powerful vasodilator and exerts a strong anti-bacterial effect.

Oxidised LDLs are known to be atherogenic, which is where tea oil steps in because it has a beneficial, protective effect against LDL oxidation. Moreover, it also strengthens other cells in the body against the toxic effects of oxidants. The high antioxidant content of the Asian diet appears to contribute significantly to its effect on longevity and healthy body weight.

These antioxidants are found in fresh fruit and vegetables. Because it is one of the few oils to be obtained from a fruit, camellia tea oil retains a host of substances, antioxidants and vitamins that give it added nutritional value. The explanation behind this high content of antioxidants is probably that because the tea seed is a fruit that is exposed to the air, it has to defend itself from oxygen. It therefore synthesises a larger amount of antioxidants, which pass through to the oil. Green tea has long been famous for its high antioxidant content. Now this goodness is extended into gourmet cooking.

Tea Oil and Ageing

Tea oil is rich in various antioxidants (vitamin E, polyphenols, ¡K) which play a positive, biological role in eliminating free radicals, the molecules involved in some chronic diseases and ageing, and in extending life expectancy, which has been demonstrated in several epidemiological studies.  Many ageing-related diseases are influenced by diet, in particular osteoporosis and deteriorated cognitive function.

Tea Oil and Skin

In human beings ageing leads to gradual structural and functional skin damage.  Skin tissue goes through a number of changes. Some of the chief ones are that the inner and outer layers of the skin (dermis and epidermis) grow thinner, elasticity is lost, the area joining the dermis to the epidermis becomes less cushioned, fibrosis occurs with the accumulation of collagen and the tissue is less able to fight against and repair damage.

External factors, such as the sun's rays, speed up ageing by generating free radicals. Though cells are equipped with mechanisms that neutralise their action, it is possible to reduce cell damage by using inhibitors that lower the risk. One such natural inhibitor is tea oil, whose lipid profile is very similar to that of human skin. 

On top of polyphenols, tea oil has a large proportion of vitamins A, D and K, as well as vitamin E, the main source of protection against the free radicals that produce cell oxidation. This makes it a good aid in specific therapies to treat skin disorders such as acne, psoriasis and seborrheic eczemas.

It has also been suggested that because of its pronounced antioxidant effect, tea oil could play a choice part in the prevention of continuous oxidation, one of the processes that influences the development of certain types of skin cancer. Vitamin E studies have begun, but these kinds of observations take a long time, which means that conclusive data are not yet available. However, the theory is that oleic acid is believed to play a major part in counteracting continuous oxidation.