7 Health Benefits Of Drinking Golden Flower Fu Brick Tea

Golden Flower Fu Brick Tea(Fu tea) stands out in an ocean of beverages as a shimmering gem, exuding its charm.

Golden Flower Fu Brick Tea undergoes two fermentation processes: pile fermentation and flower fermentation. These complex processes result in a highly intricate composition, making Fu tea one of the most nutrient-rich among the six major types of tea.

For centuries, Fu tea has thrived and maintained its vitality, primarily because drinking it makes people feel good. This simple yet crucial reason is why it has remained popular.

As research on Fu tea deepens, its benefits are increasingly being scientifically explained. Today, we will discuss the benefits of Fu tea, why it has these benefits, and the scientific evidence behind these claims.

Fu tea boasts remarkable health benefits; however, we must approach these claims cautiously to avoid outright exaggerating or dismissing its potential advantages.

Tea is not a traditional medicine; its effects cannot be directly tied back to specific health benefits without considering consumption quantities and duration.

Golden Flower Fu Brick Tea, for instance, contains many nutritious components with medicinal benefits; yet, in terms of its volume, it falls more under the food than medicine category. As with anything related to health or medicine, food and medication will share similar sources but do not always produce identical effects.

Only by taking a scientific approach to understanding Golden Flower Fu Brick Tea can we truly grasp its worth and use it correctly for health support rather than being misled by unsupported claims. With your reading, we hope you gain a more in-depth, precise, and scientific knowledge of Fu tea.

Golden Flower Fu Brick Tea contains an abundance of Golden Flower fungal polysaccharides that play an indispensable and integral role. Notably, this unique component significantly activates sialic acid activity to dramatically improve the immune system's ability to identify fats accurately while significantly increasing transport proteins' recognition accuracy of small fat particles on cell membranes, resulting in more excellent digestion and absorption by cells, leading to timely and efficient reduction in blood lipid levels, particularly LDL cholesterol levels - acting as an advocate of good cardiovascular health!

Fu tea is revered throughout western China (Xinjiang, Tibet, and Inner Mongolia) as the "tea of life." A famous saying highlights its significance: 'Better to go three days without meat than one without tea."

Golden Flower Fu Brick Tea's success stems mainly from its ability to cut grease. Regular consumption stimulates sialic acid activity, helping your immune system recognize foreign substances (here fat) more quickly. Increased accuracy of transport proteins on cell membranes for small fat particles improves digestion and absorption, leading to timely decreases in LDL cholesterol levels that contribute to coronary heart disease and stroke. It may also strengthen recognition accuracy among transport proteins on cell membranes for smaller fatty particles for easier digestion and absorption, leading to timely reductions in blood lipid levels - particularly LDL. LDL cholesterol is often considered the cause of elevated blood lipids due to targeted vascular nerve responses targeting LDL cholesterol accumulation, consequently resulting in timely reductions of LDL levels, which leads to timely decreases in LDL cholesterol levels that ultimately lead to reductions of LDL cholesterol accumulation resulting in timely cuts in LDL levels and consequently reduced blood lipids from this intervention, contributing conditions like coronary heart disease and stroke.

Golden Flower fungal polysaccharides are extraordinarily rare and valuable, in the extraordinary category of "b-glycoproteins." These supplements have incredible effects, increasing superoxide dismutase levels in cells by 17% to 35% and drastically boosting disease resistance in the body. Their mechanism for lowering blood lipids lies in successfully increasing LDL oxidation time and, therefore, successfully preventing atherosclerosis from developing. Golden Flower fungal polysaccharides possess biological solid activity, making them integral parts of cell surface recognition mechanisms. Effective treatments increase cells' ability to capture lipoproteins, accelerate the metabolism of very low-density lipoproteins (VLDL), and substantially lower their risk of being converted to harmful LDL cholesterol. These polysaccharides also exhibit significant blood-sugar-lowering effects, reducing the chances of increased VLDL production due to sugars. They also possess the unique capability of supporting liver function by speeding up its breakdown of LDL, leading to an unprecedented drop in plasma LDL levels and providing a solid guarantee for maintaining healthy blood lipid levels.

Fuzhuan tea has an intriguing effect; many individuals report feeling hungry after drinking it on an empty stomach, as its wealthy constituents stimulate gastric acid secretion and intestinal peristalsis, leaving one feeling peckish and wanting more food. Although fermentation of golden flower fungus reduces tea polyphenol content slightly, caffeine, theophylline, and theobromine levels remain relatively constant, stimulating gastric acid secretion and intestinal peristalsis and thus making one hungry.

Weight loss involves decreasing sugar and lipid consumption and cutting back on raw materials for fat formation. Weight-loss drugs typically fall into two categories. Appetite suppressants act on the central nervous system to curb food consumption, and lipase inhibitors function within the digestive tract by blocking related enzymes that block fat absorption. Weight-loss drugs come with various side effects; therefore, they should only be used if your obesity is particularly severe. The best way to lose weight is by eating fat: engaging in physical activity to decompose fat cells through exercise, converting energy, and eating accumulated lipids directly.

At its core, human physiological activities rely on two primary energy sources - glycogen production and fat decomposition. Both processes result in by-products like ketones; ordinary people typically have only shallow blood ketone levels due to fat decomposition. When glycogen depletes quickly due to intense aerobic exercise or weight-loss exercises such as aerobic-type weight training sessions such as interval running or cycling, when glycogen stores become depleted quickly enough, quickly turning fat into fatty acids for energy supply that quickly raise blood ketone levels rapidly enough that acidosis occurs causing acidosis or acidosis if left alone; ultimately this will remain inside our bodies until cleared up by medical professionals or those responsible.

Fuzhuan tea contains metabolites produced during the fermentation of golden flower fungus that act as antioxidants and free radical scavengers, while its original components serve as free radical scavengers. Combining it with exercise for weight loss may prove particularly effective at flushing away waste products from your body. Golden flower fungus polysaccharides have the power to increase superoxide dismutase activity within cells, curbing the production of waste products from fat metabolism and significantly improving the oxygen-carrying and supplying capacity of the blood while simultaneously improving fat consumption during exercise. Fuzhuan tea can help facilitate weight loss when consumed in large amounts due to its lower content of tea polyphenols, caffeine, and other stimuli that have less of an impact on gastrointestinal tract function than traditional beverages. Therefore, non-diabetic patients who want to lose weight may benefit from drinking concentrated Fuzhuan tea half an hour before and after meals to assist in weight loss. However, excessive consumption within one hour after dinner and before bedtime could stimulate an urge to binge-eat more than necessary.

Human physiological activities rely on blood glucose as their energy source. Most come from the digestion and absorption of carbohydrates by the intestinal system, but also from breaking down and converting energy stored in other sources, such as fat or glycogen, in various body organs.

Fu Tea's golden flower fungus utilizes type B fungal polysaccharides, which can quickly be absorbed by intestinal wall cells and delivered into blood circulation due to their protein properties. Once broken down by the liver, the protein components of type B fungal polysaccharides can be converted and utilized. However, the three-dimensional structure of b-glucan will remain intact within our bodies without enzymes breaking it down.

B-glucan is an essential carrier of cell transport proteins in the human body. Adsorbed and complexed by proteins responsible for transporting sugars through cell walls, it enhances insulin receptor sensitivity while simultaneously expediting glucose transport into cells more quickly, reducing blood glucose concentration levels.
Fu Tea's other active ingredient, tea polysaccharides, also significantly lower blood glucose and blood lipid levels, thanks to metabolic enzymes from golden flower fungus that facilitate the decomposition of tea stems and activation of more plant proteins. When these activated plant proteins decomposed with fibers, they were cut by oxidase metabolism of golden flower fungus metabolism into B-type oligosaccharides that combined formed fungal polysaccharides, which then combined into tea polysaccharides that could help regulate blood glucose and blood lipids at a practical level. Studies have demonstrated their ability to lower blood sugar considerably!
As such, effective substances such as golden flower fungal polysaccharides and tea polysaccharides can improve insulin sensitivity, significantly speeding up human blood sugar metabolism. When taken together, they have even greater effects.

Diabetics typically struggle to metabolize sugar, and the rate at which their tissue cells consume sugar is also limited, leading to rapid spikes in peak blood sugar levels that threaten control and ultimately pose great harm to diabetic patients' overall well-being.

Another reason you might feel hungry is that certain metabolites boost intestinal peristalsis and propulsion and increase digestion rates.

Therefore, to effectively lower blood sugar, we should establish a time mark for drinking Fu Tea: to do so effectively and reduce blood sugar, diabetic patients should drink Fu Tea two hours before and two hours after meals. Since some metabolites found in Fu Tea can increase cell sugar receptor sensitivity and speed up consumption of blood sugar, diabetic patients should follow this rule when drinking Fu Tea: more on an empty stomach while less on a full one.

In 2019, the research team collaborated with the Institute of Nutrition and Food Safety, Beijing Academy of Science and Technology. It detected ferulic acid and its isomer in the metabolites of the golden flower fungus through liquid mass spectrometry MRM quantitative analysis. The content of the isomer of ferulic acid was relatively high, and its functional factor was stronger, 3.5 times higher than ferulic acid, indicating that it may have more muscular biological activities such as antiplatelet aggregation, protection of ischemic myocardium, enhancement of prostaglandin activity, and analgesia.

Medical research has shown that ferulic acid has an interferon-like solid effect. Therefore, there have been many reports in recent years about the significant inhibitory effects of ferulic acid on cold viruses, respiratory syncytial viruses, and HIV, which fully demonstrates the conclusive evidence of ferulic acid in antiviral and immune-enhancing functions.

Since interferon has a broad-spectrum antiviral effect, and ferulic acid has a similar interferon-like effect, the statement "drinking Fu Tea can resist viruses" has some scientific basis.
Drinking Golden Flower Fu Tea is more like a "counter-terrorism battle" than an "annihilation battle." The "annihilation battle" is a means to quickly eliminate the enemy. In contrast, the "counter-terrorism battle" is mainly preventive, resisting enemy invasion, which must be adhered to for a long time.

Medical treatment is like a "annihilation battle" that fights against bacteria with drugs. Although Fu Tea contains many functional components, these components ultimately do not reach pharmaceutical grade, and most do not have the primary function of "elimination." The nutritional and healthcare components in Fu Tea are mostly like elements of "total war," similar to the logistical support forces on the battlefield.

Therefore, it cannot be expected that drinking Fu Tea for a few days will solve the sub-health problems of the body and achieve the desired health effects. If you want to maintain your health by drinking Fu Tea, you must drink it regularly for a long time.

Many people know that tea's polyphenols are the primary source of its antioxidant and anti-aging effects. However, many people are unaware that polyphenols are not easily absorbed in the intestines, making their antioxidant function challenging to understand fully and effectively.

Fu tea is a type of tea that undergoes microbial fermentation. During the fermentation process, a large amount of polyphenols is transformed into other substances to fulfill their antioxidant mission. The metabolites produced by the Golden Flower fungus greatly enhance the antioxidant properties of tea.
Catechins and theaflavins are potent antioxidants that help aging bodies resist biological oxidation. They are products of the oxidation of tea polyphenols, but their antioxidant effects are superior to those of tea polyphenols.

Research by Professor Xu Xiaojiang of Hunan Agricultural University shows that during Fu tea's fermentation process, the catechins' content decreases. Still, the gallic acid content increases significantly. The antioxidant effect of gallic acid is far superior to that of catechins, thus showing a more significant antioxidant effect.

Phenolic acids are successors to tea polyphenol antioxidants. The World Health Organization believes that the antioxidant properties of tea polyphenols are significantly superior to those of vitamin C and can have a synergistic effect with vitamins C and E.

Tea polyphenols are known as "UV filters" and are effective skin protectors. They are natural products with strong absorption capacity in the ultraviolet light region, which can directly absorb ultraviolet rays and reduce their damage to the skin.
Tea polyphenols can eliminate free radicals induced by ultraviolet rays, prevent free radicals from damaging cells, and promote the growth of skin cells. They also inhibit lipid peroxidation, thereby protecting the normal function of biological molecules such as skin collagen and lipids, delaying skin aging, and preventing the formation of wrinkles.

Tea polyphenols are not only natural and non-toxic antioxidants, but also ideal natural "scavengers", with biological activities such as scavenging free radicals and antioxidation, which can eliminate "garbage" in the body and have a good conditioning effect on the body.

In fact, tea polyphenols are challenging to be absorbed by the human small intestine system. Still, they will bind with transport proteins on the intestinal wall and enter the human large intestine. In the large intestine, tea polyphenols are fermented by microorganisms and then metabolized into phenolic acids. Since phenolic acids are soluble in water, they are absorbed into the blood along with water, thus exerting the so-called "tea polyphenols" antioxidant effect. It can be seen that phenolic acid is the direct executor of antioxidation, while tea polyphenols are only its initial form.
Fu tea has a more vital "antioxidant" ability than other teas because, during the fermentation process of Fu tea by the Golden Flower fungus, a large amount of tea polyphenols is metabolized and transformed into phenolic acids by the Golden Flower fungus, which can be directly absorbed immediately. Therefore, the actual utilization rate of tea polyphenols in Fu tea is higher than in ordinary tea.

Non-alcoholic fatty liver disease is characterized by liver cell steatosis and lipid accumulation, with no history of excessive alcohol consumption in patients. This condition is often associated with metabolic syndrome, including central obesity, hyperlipidemia, insulin resistance, and abnormal glucose tolerance, posing severe health risks. Currently, lipid-lowering drugs are commonly used as the primary treatment in clinical practice.

Professor Liu Zhonghua of the Chinese Academy of Engineering found through animal experiments that Fu Tea and its metabolites from Golden Flower Fungus significantly improve liver function in mice, effectively improving the symptoms of "non-alcoholic fatty liver" and "alcoholic fatty liver."

Professor Liu Zhonghua also found that Fu Tea and Golden Flower Fungus' metabolites significantly reduce the activity of "adenosine deaminase" and "xanthine oxidase" in the blood. Adenosine deaminase activity is one of the routine liver function tests during physical examination, and it is a sensitive indicator of liver damage. The serum adenosine deaminase activity in patients with liver cirrhosis is significantly increased, indicating that the adenosine deaminase activity is related to the degree of liver fibrosis. It has been found that serum adenosine deaminase activity substantially increases in patients with liver cirrhosis and hepatocellular carcinoma, with a positive rate of 85% to 90%.

The liver produces Adenosine deaminase and carries blood red blood cells. The increase in adenosine deaminase activity in the blood is a significant indicator of anemia. One of the main characteristics of anemia is the decrease in the ability of red blood cells to carry oxygen. When the oxygen the blood carries is insufficient, people will feel out of breath even with slight exercise and quickly feel tired and fatigued. In addition, it will also put a significant burden on the heart, which may cause palpitations. In more severe cases, it may even cause chest pain and difficulty breathing. It has been reported that the activity of adenosine deaminase in red blood cells of patients with chronic hemolysis is significantly increased, 45 to 70 times that of ordinary people. The reason is related to adenosine, which leads to the premature destruction of red blood cells and, Thus, the symptoms of anemia.

In summary, liver damage, fibrosis, and functional decline can all increase the activity of adenosine deaminase, which may lead to an increase in blood uric acid and a decrease in the ability of red blood cells to carry oxygen, thus causing anemia and other symptoms. Golden Flower Fungus polysaccharides can increase the blood oxygen-carrying capacity by 20% to 40%. The increase in blood oxygen-carrying capacity is also the result of improved liver function.

The above discussion fully demonstrates that the polysaccharides and other products produced by Golden Flower Fungus during the fermentation of Fu Tea improve liver function.

After drinking alcohol, the ethanol in the alcohol enters the blood system. The process of ethanol metabolism in the body mainly includes the following two steps: the first step is the oxidation of ethanol to acetaldehyde by the "alcohol dehydrogenase" secreted by the liver; the second step is the catalysis of acetaldehyde dehydrogenase, during which acetaldehyde is converted to harmless acetic acid, similar to the main component of edible vinegar.

People who easily flush after drinking are mainly because the second enzyme, "acetaldehyde dehydrogenase," secreted by the liver, is insufficient or mutated. This leads to a decrease in its activity or even no activity, and it cannot promptly convert acetaldehyde into acetic acid, resulting in the accumulation of acetaldehyde.

Acetaldehyde is a toxic intermediate product in the metabolism of alcohol. The human body reacts to this toxin, which can cause skin flushing and inflammation. The condition of insufficient or mutated "acetaldehyde dehydrogenase" is more common in the East Asian population, so this facial flushing response to alcohol is sometimes called "Asian flu," which is also the reason why Asians have relatively small alcohol tolerance.

In addition, as mentioned in the section on "The Main Health Functions of Golden Flower Fungus Polysaccharides," the polysaccharides of Golden Flower Fungus can increase the activity of alcohol dehydrogenase (including ethanol dehydrogenase and acetaldehyde dehydrogenase) by 15% to 45%, thereby enhancing the liver's ability to metabolize and detoxify alcohol.

Golden Flower Fungus is the dominant fungus in Fu Tea. The more prosperous the Golden Flower Fungus in Fu Tea, the higher the content of polysaccharides produced by it. However, the content of polysaccharides in the spores of Golden Flower Fungus is more abundant. Therefore, to improve the utilization rate of polysaccharides and enhance the ability to metabolize alcohol, it is better to boil the tea for consumption.

Regular consumption of Fu Tea can improve liver function, enhance the ability to digest alcohol, accelerate its metabolism, and thus reduce the feeling of drunkenness. For people who have a habit of drinking alcohol, it is recommended to drink Fu Tea regularly.

Although drinking Fu Tea has the function of protecting the liver and relieving alcohol, excessive drinking usually damages the function of liver cells.

Excessive drinking is harmful to health, which has long been a consensus among people.

Fu tea's water-soluble, small-molecule active protein substances increase significantly under biological fermentation. This is of great significance for enhancing the function of Fu tea in regulating the intestines and stomach. Catechins can combine with proteins to form "protein-catechin" complexes with a functional group structure similar to "tannin proteins." When drinking Fu tea, the small molecule of water-soluble plant proteins activated by biological fermentation will undergo a "complexation" reaction with catechins, producing substances with a structure similar to the functional group of "tannin proteins." "Tannin protein" is a kind of antidiarrheal prescription drug suitable for various gastrointestinal diseases.

During the fermentation of Fu tea, the metabolites of the golden flower fungus have antioxidant, anti-inflammatory, and preventive effects on metabolic syndrome. The human body absorbs the polyphenols and evolved substances in tea. They are mainly involved in the fermentation reaction of intestinal microorganisms, regulating intestinal flora. Catechins in tea polyphenols combine with proteins on the intestinal mucosa to form "complexes," which solidify the surface protein of the intestinal mucosa to form a protective film, reduce exudation, alleviate intestinal peristalsis, and have an astringent and antidiarrheal effect.

In addition, tea polyphenols are metabolized into small molecules of phenolic acids and flavonoids by microorganisms in the colon. These molecules are soluble in water and quickly penetrate the intestinal mucosa into the blood, exerting antioxidant and health effects similar to those of catechins.

Some people may feel uncomfortable in the stomach after drinking Fu tea, mainly due to improper tea-drinking methods, such as drinking tea on an empty stomach or using powerful tea. In fact, stomach discomfort is not directly related to drinking Fu tea but to the caffeine content in tea leaves. Caffeine can increase gastric acid secretion to a certain extent, which may be more stimulating for people with gastric mucosal damage or those who are allergic to biogenic amines. Green tea, white tea, green tea, and other teas have higher caffeine content and are mostly free. Fu tea is a post-fermented tea, with caffeine content decreasing by about 10%. Part of the caffeine will undergo a "complexation reaction" with the primary metabolites of the golden flower fungus, reducing the content of free caffeine, but this complexation reaction takes time. Traditional Fu tea must be "aged" to allow the caffeine to be fully "complex," reducing bitterness. People who are intolerant to caffeine can boil and drink Fu tea and extend the boiling time of the tea soup or discard the first brewed tea to reduce caffeine, but this may result in the loss of other beneficial components. Caffeine is not a harmful substance but is one of the nutritional components in tea leaves. However, people with high uric acid should consume it less.

The primary water-soluble component in tea leaves is tea polyphenols, among which catechins account for a large proportion. Catechins are easily combined with gastric mucosal and intestinal mucosal proteins to form tannic acid, antidiarrheal drugs suitable for acute gastroenteritis, non-bacterial diarrhea, and pediatric indigestion. When people have gastroenteritis and non-bacterial diarrhea, gastric and intestinal mucosal proteins secrete protein mucus, and the absorption rate of intestinal water decreases, leading to diarrhea. Catechins can clear free proteins to restore gastrointestinal water absorption function and stop diarrhea. The tannic acid protein formed by combining catechins and proteins flows down to the colon, accelerates microbial fermentation and metabolism, stimulates colon absorption and metabolism, and then stops diarrhea by promoting water absorption in the colon. However, excessive consumption of green or strong tea may lead to excessive intake of catechins, loss of gastric and intestinal mucosal proteins, increased tannic acid proteins in the colon, and an "overactive" antidiarrheal reaction. Under the action of microorganisms are metabolized into phenolic acids and flavonoids, which are easy to dissolve in water and penetrate the intestinal mucosa into the blood. They exert an antioxidant effect similar to catechins.

Fu tea belongs to fully fermented or deeply fermented tea. Cellulose and some hemicellulose in tea leaves will be metabolized and decomposed by the enzymes of the golden flower fungus, forming water-soluble and semi-soluble dietary fibers. These nutritional fibers cannot be absorbed by the intestines but can provide nutrition for intestinal microflora, improve the intestinal microbial environment, regulate intestinal metabolism, and reduce constipation. Due to the various causes of constipation, including organic, functional, habitual, acute, chronic, colonic, rectal, spastic, obstructive, and refractory constipation, the pathogenesis is different, so the effect of drinking Fu tea to relieve constipation cannot be generalized, and drinkers can try it according to their own conditions.

Occasional excessive drinking of Fu tea can relieve constipation in certain situations.

• Researchers from the College of Food Science and Technology at Hunan Agricultural University, including Yang Fulin, Deng Fangming, Zhao Lingyan, and Xia Yanshi, published a study titled "Research Progress on Dominant Bacteria in the Flowering Process of Fu Brick Tea" in the first issue of "Physiological and Biochemical Tea Science and Technology" in 2005.
  The core conclusion is as follows:Fifty male patients aged 60 to 70 with hyperlipidemia were selected. Before drinking tea, their high-density lipoprotein, cholesterol, triglycerides, and lipid peroxides were measured. Without changing their diet, they consumed 12 grams of Fu Brick Tea daily. After one month, the blood biochemical indicators of all 50 patients showed varying degrees of decrease, indicating that Fu Brick Tea has a significant lipid-lowering effect. In contrast, an animal experiment using Qing Brick Tea as the control group did not show any lipid-lowering effects, the key reason being the absence of the flowering process.

https://www.semanticscholar.org/paper/Development-of-Dominant-Fungi-in-Fuzhan-Tea-During/e058310207a7495f6eab64d846bef477b393b286

• Professor Liu Zhonghua (academician of the Chinese Academy of Engineering) published a research report on the "High-Throughput Screening of the Lipid-Lowering Effect of Fu Brick Tea" in the 2006 issue 26(3) of "Tea Science." The core conclusion is as follows:Different parts of Fu Brick Tea activate PPARY and PPAR8, inhibit FXR, and have no significant effect on PPRAo and 3T3-L1. This proves that Fu Brick Tea has multiple lipid-lowering pathways, strong lipid-lowering and weight-reducing functions, and has the potential to be developed into a natural lipid-lowering drug.

https://www.cabidigitallibrary.org/doi/full/10.5555/20063218215

• Researchers from the Institute of Food Science at Jishou University, including Huang Qun, Chen Linjie, Li Yanpo, and Che Ke, published a report on the "Effects of Coronatine Disinfection Fungal Black Tea Fermentation Liquid on Digestive Enzyme Activity" in the 2007 issue 34(5) of "Microbiology Bulletin." The core conclusion is as follows:The fermentation liquid of Coronatine Disinfection Fungal Black Tea significantly increases the activity of Q-amylase and protease, while effectively inhibiting lipase activity. The fermentation liquid of Coronatine Disinfection Fungal Black Tea promotes the digestion and absorption of starch and protein, while inhibiting the breakdown and absorption of fat.
  

https://pesquisa.bvsalud.org/portal/resource/pt/wpr-685608

• Researchers from the College of Food Science and Engineering at Bohai University, including Wu Kaiwei, Yang Lina, Zhu Lijie, Yu Qin, Liu He, He Yutang, and Ma Tao, published a report on the "Research Progress of the Application of Coronatine Disinfection Fungal Black Tea in Fermented Tea" in the January 2018 issue, Volume 39, Issue 1 of "Food Research and Development." The core conclusion is that Coronatine Disinfection Fungal Black Tea can improve tea quality and has effects such as lowering blood pressure and aiding in weight loss.
  

https://agris.fao.org/search/en/providers/122436/records/6474af1a5eb437ddff7211a3

• Professor Liu Zhonghua (academician of the Chinese Academy of Engineering) published a study on the "Research of Fu Tea's Auxiliary Regulation of Blood Lipids" in the 2007 issue, Volume 27, Issue 3 of "Tea Science." The core conclusion is as follows:
  Three doses of instant Fu tea (0.085g/kg•bw, 0.170g/kg•bw, 0.510g/kg•bw) were fed to Wistar rats for 30 days. The results showed that Fu tea can reduce body weight, total cholesterol, triglycerides, and increase high-density lipoprotein in Wistar rats.
  Fu tea was extracted at a ratio of 1:1000 with water for 1 hour to make a Fu tea beverage, which was consumed at a dose of 1000ml/d for 34 days. The results showed a significant decrease in total cholesterol, a significant increase in high-density lipoprotein, a very significant decrease in triglycerides, and a decrease in low-density lipoprotein. There were no adverse reactions in the subjects, and there were no abnormal changes in blood routine, blood sugar, or liver and kidney function. The Fu tea beverage remained stable within 90 days, and all indicators met national health standards. It is concluded that Fu tea has a good auxiliary regulation effect on blood lipids.
  

https://www.cabidigitallibrary.org/doi/full/10.5555/20073235081

• The research conducted by the Institute of Food Science of Jishou University indicates that the fermentation broth of Eurotium cristatum in dark tea can significantly enhance the activities of α-amylase and protease, and inhibit the activity of lipase. This is beneficial for the digestion and absorption of starch and protein, and the inhibition of fat decomposition and absorption, providing a theoretical basis for the health care functions of Fu brick tea.

https://pesquisa.bvsalud.org/portal/resource/pt/wpr-685608

• Professor Liu Zhonghua from the Key Laboratory of Tea Science of the Ministry of Education of Hunan Agricultural University conducted a study on "The Intervention Effect of the Aqueous Extract of Fu Brick Tea on Glucose Metabolism Disorders in Type I Diabetic Mice" and published the research conclusion in "Journal of Tea Science" in 2016, Volume 36, Issue 3. The core conclusion of this research is clear and definite: Fu brick tea has a significant ability to improve the symptoms of glucose metabolism disorders in type II diabetic mice, and the effect is most significant when using a high dose of Fu brick tea.

https://www.tea-science.com/EN/abstract/abstract830.shtml

• Researchers Peng Yuxuan, Liu Shiquan, Hu Zhiyuan, Long Liping and Zhao Yunlin from the School of Chemistry and Environmental Engineering of Hunan City University published the research result of "Study on the Hypoglycemic Effect of the Aqueous Extract of Golden-Flower-Rich Fu Brick Tea on Alloxan-Induced Diabetic Mice" in the Journal of Hunan City University in 2014, Volume 23, Issue 3. The core conclusion pointed out that the hypoglycemic effect of Fu brick tea rich in golden flowers is significantly better than that of the raw dark tea.

https://it.alljournals.cn/view_abstract.aspx?pcid

• In April 2015, the 4th issue of the 382nd volume of "Agricultural Products Processing" published a paper titled "Study on the Production of Ferulic Acid Esterase by Coriolus versicolor and Its Fermentation of Bran and Black Tea to Form Ferulic Acid," indicating that Coriolus versicolor has the characteristic of producing ferulic acid esterase. The experiment found that 1.8 milligrams of ferulic acid (1.8mg/g) can be produced per gram of Fu Tea. These research results provide a theoretical basis for the health benefits of Fu Brick Tea.

https://www.cabidigitallibrary.org/doi/full/10.5555/20203367686

• Professor Tu Youying (doctoral supervisor) from the Department of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, published the research report on "The Effects of Eurotium cristatum on Quality Components and Antioxidant Activity of Tea" in "Mycosystema" in 2011, Volume 30, Issue 2. The core conclusion is: The pan-fired green tea fermented with Eurotium cristatum, after one month of fermentation, not only has significantly improved quality components, with the contents of theaflavin and thearubigin higher than other samples, but also has significantly reduced bitterness and astringency.

https://www.cabidigitallibrary.org/doi/full/10.5555/20113155426

• Professor Liu Zhonghua from the Key Laboratory of Tea Science of the Ministry of Education of Hunan Agricultural University published his report on "The Effects of Spore Powder Extracts of 'Golden Flower' in Fu Tea on Intracellular Triglyceride Metabolism in vitro-Induced Non-alcoholic Fatty Liver Cells" in "Journal of Tea Science" in 2011, Volume 31, Issue 2. The core conclusion of this report is as follows: In the non-alcoholic fatty liver cell model, when the spore powder extract of "Golden Flower" acts on fatty liver cells, the optimal mass concentrations of ALT and AST are 150 μg/mL and 5 μg/mL respectively. When the alcohol extract and the water extract act on fatty liver cells for 24 hours and 48 hours respectively, they can both reduce the intracellular triglyceride content, and the effect is comparable to the positive drugs simvastatin and Xuezhikang. This indicates that both the alcohol extract and the water extract of the spore powder of "Golden Flower" have excellent lipid-lowering effects.

https://www.tea-science.com/EN/abstract/abstract1309.shtml

• Du Zheng and Xu Xiuju from the Institute of Nutrition, Baotou Medical College, published their report on "The Effect of Fu Brick Tea on Serum Enzymes in Female Mice with Acute Alcoholic Liver Injury" in "Food Science and Technology" in 2012, Volume 37, Issue 12. The core conclusion is: Fu brick tea can effectively reduce the damage of alcohol to serum enzymes in female mice.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8228948/

• Researchers including Wang Bing, Zhang Kai, and Fang Rejun from the College of Animal Science and Technology at Hunan Agricultural University published a research paper titled "Research Progress on the Nutritional Effects of Crown Gall Tumors on Improving Tea Quality, Antioxidation, Antibacterial Activity, Enhancing Enzyme Activity, and Regulating Intestinal Microflora Balance" in the December 2012 issue of "Additive World." The core conclusion of their study indicates that Crown Gall Tumors have significant nutritional effects in improving tea quality, antioxidation, antibacterial activity, enhancing enzyme activity, and regulating the balance of intestinal microflora.
• Researchers including Zeng Tingyu, Li Hengbiao, and Zeng Bin from the Key Laboratory of Tea Science, Ministry of Education, Hunan Agricultural University, published a research paper titled "Effect of Fu Brick Tea on the Intestinal Microbiota of Four Resident Microorganisms" in the August 2013 issue of "Journal of Hunan Agricultural University." The study pointed out that Fu Brick Tea can promote the growth of beneficial intestinal microorganisms, inhibit the proliferation of harmful microorganisms, and effectively counteract the intestinal microflora disorders caused by senna leaves, among which the promotion effect on lactobacilli proliferation is particularly prominent, and the high, medium, and low doses of the preventive group can promote the reproduction of lactobacilli.
• Researchers including Liu Ting, Li Song, and Zhang Geng from the China National Cereals, Oils and Foodstuffs Corporation Nutrition and Health Institute published a research report titled "Health Effects of Crown Gall Tumors and Fu Brick Tea" in the March 2016 issue of "Food Research and Development." The conclusion shows that Crown Gall Tumors can secrete polysaccharides, statins, and other substances with various physiological activities, which may be involved in regulating blood lipids and regulating intestinal and stomach mechanisms.
• Researchers including Wu Genliang, Hou Aixiang, and Li Ke from the College of Food Science and Technology, Hunan Agricultural University, published a report titled "Study on the Effect of Aged Fu Brick Tea Polyphenols on the Intestinal Microbiota of the Elderly" in the 38(3) issue of "Tea Science" in 2018. The core conclusion is that the polyphenols of seven-year-old Fu Brick Tea are more conducive to improving the structure of the elderly's intestinal flora than the polyphenols of one-year-old Fu Brick Tea, and it has greater potential value in the nutritional health of the elderly.
• In the research on the inhibition of diarrhea by Fu tea and Crown Gall Tumors, the research results of researchers including Cuan Zhinan, Gu Jian'an, and Yang Mingzhen from the Key Laboratory of Tea Science, Ministry of Education, Hunan Agricultural University, were published in the 200th volume and 6th issue of a certain journal, with the core conclusion that Fu Brick Tea extract can reduce the diarrhea index and fecal rate of mice induced by senna leaves, castor oil, and magnesium sulfate, inhibit the diarrhea of normal mice and small intestinal motility disorders.
• Researchers including Xiao Lizheng, Yu Zhiyong, and Huang Jian'an from the Key Laboratory of Fermentation Engineering, School of Materials and Chemical Engineering, Hunan City University, published a research report titled "Inhibitory Activity of Crown Gall Tumor Reproductive Body Extract on Bacteria" in the 46th volume and 14th issue of "Food and Fermentation Industry" in 2020. The core conclusion is that the sexual reproductive bodies (ascocarps and ascospores) of Crown Gall Tumors have inhibitory effects on Tenghuang Micrococcus, Staphylococcus aureus, and Escherichia coli, and can maintain stable inhibitory activity in the range of 25°C to 80°C and pH 2-6, while the asexual reproductive bodies (conidia) have no inhibitory effect.
• Researchers including Zhang Yue, Cui Xuanxuan, and Liu Yingxue from Qingdao Agricultural University published the results of their research on the isolation, identification, fermentation process, and biological activity of Crown Gall Tumors in Fu Brick Tea in the June 2020 issue of "Food and Fermentation Industry." The conclusion indicates that the fermentation extract of Crown Gall Tumors GT-1 strain has inhibitory effects on Escherichia coli, Bacillus subtilis, Staphylococcus aureus, Pseudomonas aeruginosa, and Salmonella enterica, and the inhibitory effect is positively correlated with the concentration.