Introduction:
On Friday, Google released a Doodle in celebration ofmichiyo tsujimura green tea, a Japanese chemist who conducted extensive study on green tea and just celebrated her 133rd birthday.A Google Doodle commemorating Michiyo Tsujimura, whose 133rd birthday is being celebrated, features her researching and separating the chemical components of green tea. Letters of “Google” were created using various study implements, including a tea shrub, a cup of green tea, a pen, a flask, and a notebook.
Okegawa, Saitama Prefecture, Japan, was the location of Michiyo Tsujimura’s birth on September 17, 1888. Tsujimura decided during her academic years to work in scientific research. Tsujimura joined Hokkaido Imperial University in 1920 after briefly instructing at two separate women-only institutions. As a volunteer lab assistant at Hokkaido Imperial University, she studied the silkworms’ impact on human health.
The Health Benefits of Drinking Green Tea
• Averts cancer risks:
Green tea’s polyphenols aid in the destruction of cancer cells and the suppression of their proliferation. As a result, its ingestion reduces the risks of cancers of the bladder, colon, lungs, prostate, breast, skin, stomach, and ovaries due to its potent anti-carcinogenic qualities.
• Persistent uplift:
Serotonin (the “happy hormone”) and dopamine are increased by L-theanine, which is present in green tea. Hence, it facilitates mental relaxation, induces a state of calm, and enhances vigilance. As a bonus, it also helps you focus better. The danger of developing neurodegenerative disorders like Alzheimer’s and Parkinson’s is lowered.
• Aid in diet and weight reduction:
Scientific research has shown that you may save only a whopping 50,000 calories a year by switching from soda to green tea. Choosing this nutritious drink over colas is a great way to save calories and speed up weight loss. Green tea’s ability to boost metabolism is an added plus that facilitates fat loss.
• Diabetic-friendly:
One study indicated that drinking green tea cut one’s risk of developing diabetes by 42 per cent. C catechins lower blood pressure, maintain a healthy blood sugar level and lessen the likelihood of developing congestive heart failure.
• Improver of good look:
Detoxification is facilitated by green tea. Catechins (antioxidants) abound, helping to bind metallic elements and poisons in the body while also purifying the blood. It also helps keep the body’s pH in check because it is alkalizing. As a result of the toxins being flushed out and the blood being cleaned, your skin will look stunning. Also, it protects against the development of harmful microbes in the mouth and eliminates bad breath.Green tea is a great choice.
Find out when and how much you should eat:
Green tea, one of the least processed teas derived from unoxidized leaves, is frequently mentioned in discussions about weight loss because of its reputation as an effective fat burner. Many limit themselves to only one or two cups daily, while others drink as much as five. But what’s the sweet spot for maximizing weight loss and other advantages?
On the occasion of green tea researcher and chemist Michiyo Tsujimura’s 133rd birthday, which is also being commemorated with a Google Doodle, we have enlisted the help of specialists to help you decipher the beverage.
A literature analysis conducted by the National Center for Biotechnology Information (NCBI) found that green tea is made by steaming newly picked leaves immediately to stop the fermentation process and produce a dry, stable product. It says that the tea’s green color is preserved during the rolling and drying stages because the steaming kills the enzymes responsible for breaking down the pigments in the leaves.
Green tea has several positive health effects:
According to a 2010 assessment published by the National Center for Biotechnology Information (NCBI), drinking green tea may reduce the risk of developing cancer.
This tea’s antibacterial properties and high levels of antioxidants, minerals, and vitamins give it a long list of potential health benefits. Some of these include supporting weight loss, boosting metabolism, fostering oral health, slowing the ageing process, and even lowering the risk of cardiovascular disease. Michiyo tsujimura green tea ingredientsare very special.
According to some research, drinkers of green tea may have a lower risk of developing numerous types of cancer. Certain studies demonstrate health benefits for persons who drink one cup of green tea daily, including protection against bladder and breast cancers, two major diseases in men and women.
How frequently and when should food be eaten?
Green tea has several health benefits, including antioxidants and polyphenols. However, drinking more than three cups daily can have negative effects, including depletion of vital nutrients and an inability to sleep. Drinking green tea between meals is optimal for maximizing its health advantages.
Taking it by two hours before a meal and by two hours after is recommended. Green tea’s catechins (antioxidants) won’t react with the caseins in animal protein or milk if you drink it between meals, but drinking it with food can reduce the nutrients you take in and may even prevent your body from absorbing iron and minerals.
• A Google Doodle honors the Japanese chemist and green tea pioneer.
• Tsujimura decided during her academic years to work in scientific research.
• Tsujimura attended Hokkaido Imperial University in 1920 after brief stints as a teacher at two all-female academies. As a volunteer lab assistant at Hokkaido Imperial University, she studied the silkworms’ impact on human health.
• In 1922, Tsujimura moved to Tokyo Imperial University, but the lab she worked at was destroyed in the great earthquake of 1923.
• Michiyo Tsujimura and her coworker Seitaro Miura found that green tea contained vitamin C while working in this laboratory. The michiyo tsujimura green tea reviewled to a rise in green tea shipments to North America.
• Tsujimura extracted more of green tea’s chemical composition as her research progressed, including catechin (a bitter element of tea) and tannin. When Tsujimura published her PhD thesis, “On the Chemical Components of Green Tea,” in 1932, she became the first woman in Japan to get a doctorate in agriculture. In 1935, she went on to patent a process for obtaining plant vitamin C crystals.
• Tsujimura was an assistant professor at Ochanomizu University and the first head of the Faculty of Home Economics at Tokyo Women’s Higher Normal School after a distinguished career in academic research.
• For her work on green tea, Tsujimura received the Japan Prize for Agricultural Science in 1956. She received the Fourth-Class Order of the Golden Crown in 1968.
• At modern-day Okegawa, a stone monument commemorates her life and achievements.
Quick Know About Michiyo tsujimura
Born: 17 September 1888, Okegawa, Saitama, Japan
Died: 1 June 1969, Toyohashi, Aichi, Japan
Education: Ochanomizu University
Conclusion:
The Chemical Components of Green Tea, her thesis, was based on these discoveries. After voicing her opinion, she became the first woman in Japan to acquire a PhD in agriculture from Tokyo Imperial University in 1932.
