Application of radix angelicaesinensis and radix paeoniaealba tea

Abstract

The invention denominates and defines novel tea, namely radix angelicaesinensis and radix paeoniaealba tea, and specifies a standard of the radix angelicaesinensis and radix paeoniae alba tea according to study and analysis of ingredients and drug efficacy of 'long-standing aged tea'.Many major volatile ingredients of the radix angelicaesinensis and radix paeoniae alba tea and radix angelicaesinensis and radix paeoniae alba are the same; the major volatile ingredients the same as those of the radix angelicaesinensis are beta-pinene, beta-phellandrene, beta-myrcene and beta-ocimene; the major volatile ingredients the same as those of the radix paeoniae alba are beta-pinene, beta-myrcene and beta-ocimene; and therefore, the 'long-standing aged tea' with a traditional Chinese medicine pharmacy smell is named as the 'radix angelicaesinensis and radix paeoniae alba tea'according to a smell approximation degree of the tea.The radix angelicaesinensis and radix paeoniae alba tea is provided and defined by the study and the analysis of the ingredients of the long-standing aged tea; the study of the drug efficacy of the long-standing aged tea shows that the tea has effects of inhibiting stomach cancer cell growth and prolonging tumor-bearing lifetime; therefore, the tea can be used for preparing a medicine for treating a stomach cancer; and a novel method and a clue are provided for the treatment of the stomach cancer.

Description

technical field [0001] The invention relates to the field of tea, in particular to the application of Guishao tea. Background technique [0002] China is a big tea-producing country in the world, and there are various types of tea. Chinese people have a long history of drinking tea. Tea has many health benefits. According to the different storage time and oxidation degree of tea, tea was generally divided into "leaf tea", "old tea" and "long-lasting old tea" in the past, and "tea" generally refers to new tea or storage time and oxidation degree of no more than three years. "Old tea" generally refers to tea with a storage time and oxidation degree of between three and twenty years; "long-lasting old tea" generally refers to tea with a storage time and oxidation degree of more than twenty years, and there is no strict standard for the above . In 1973, Chen Chen proposed that according to the degree of oxidation of tea polyphenols during tea making, it can be divided into s...

AI Technical Summary

Problems solved by technology

The substances produced by the slow oxidation reaction of "long-lasting old tea" during long-term storage may have vari

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