Those who don't drink tea are ordinary; those who do are extraordinary!
“As we know, when people grow old, their muscles lose elasticity. Athletes without well-developed muscles lack explosive power. However, if one consumes MAF, it can increase lean muscle mass—could this not be akin to a natural lean meat additive?” In other words, Drinking Tea rich in MAF can prevent muscle atrophy.
Professor Liu Zhonghua's team has also found that MAF significantly reduces Blood sugar and lipids, aids in weight loss, and prevents muscle atrophy. This component is present in black tea and Oolong Tea at concentrations of one to two percent. Among truly semi-fermented teas, traditionally processed Tieguanyin oolong is the gold standard.
Professor Liu Zhonghua of Hunan Agricultural University is a renowned expert in tea science and the deep development of plant resources. He has achieved remarkable results in scientific research and the promotion of its applications, nurturing a core group of professionals in tea education and research. He has been selected as a national talent for the 21st century's ‘Hundred-Thousand-Ten Thousand' project, an outstanding agricultural researcher, the leader of an innovative team recognized by the Ministry of Education, and an advanced worker in science and technology. He has also received a second-class prize for national scientific and technological progress.
Professor Liu Zhonghua presenting his research findings to Secretary Du Jiahao of the Hunan Provincial Party Committee
At the third China International Tea Expo held in Hangzhou, Professor Liu Zhonghua, doctoral supervisor at Hunan Agricultural University, announced during his presentation on tea deep processing that his team had discovered a biochemical component in tea capable of preventing muscle atrophy and increasing muscle mass. This is nothing short of a plant-based energy source.
The new component discovered by Professor Liu Zhonghua's team is called Mitochondrial Activating Factor (MAF). This component is found in fermented teas like black tea and semi-fermented teas like oolong tea. It is a polymer of catechins, which are known to be abundant in tea.
“During the processing of black tea and semi-Fermented tea, enzymatic oxidation of catechins forms theaflavins. MAF is a polymer of catechins that have not undergone complete oxidation. This is what gives it its unique properties.”
What exactly are the properties of this component? In his report, Professor Liu Zhonghua highlighted that after conducting a series of studies on the bioavailability, biological activity, and functions of this component, they found that MAF can improve the endurance of mice during running, extending the time and distance they can run. MAF, in particular, enhances the development of skeletal muscles, such as leg muscles, a feature with significant practical value.
“As we know, when people grow old, their muscles lose elasticity. Athletes without well-developed muscles lack explosive power. So you see, when cattle consume MAF, it increases their lean meat ratio—this is similar to a natural lean meat additive, isn't it?”
In addition to these effects, Professor Liu Zhonghua's team has also found that MAF significantly reduces blood sugar and lipids, aids in weight loss, and prevents muscle atrophy. This component is present in black tea and oolong tea at concentrations of one to two percent.
So, don't underestimate black tea, oolong tea, and post-fermented dark tea. We often overlook the unknown, but these unknown substances hold great potential for application.
It is understood that Professor Liu Zhonghua's research team has already discovered a new method for large-scale production of MAF. Furthermore, Hunan Agricultural University has collaborated with Tsukuba University and Shizuoka University in Japan to study MAF, which will have significant implications for the health benefits and applications of fermented tea, semi-fermented tea, and post-fermented tea.