Abaninzi baye bakuva ukuba ukubunjwa kunye neepropati zekhofi eluhlaza zenza le mveliso ibe ngumncedi omhle kwimeko yokulahlekelwa ubunzima. Ngokuqinisekileyo, akunakukunceda ulahlekelwe isisindo, uya kuwasela amaqebelengwane namaqebelengwane, kodwa ngesimo esifanelekileyo sokutya, esi sixhobo siza kukhawuleza ukufumana isiphumo. Khawuqwalasele okokuya kwikhofi eluhlaza kunye nendlela onokukunceda ngayo ekulahlekeni kwesisindo.
Ukwakhiwa kweekhemikhali yekhofi eluhlaza
Kukholelwa ukuba ikhofi yafunyanwa kwi-850 yexesha elitsha. Kuye kube ngaphezu kweminyaka eyiwaka. Kodwa le nto iselayo ifumana abayithandayo ngexesha lonke. Kwaye ikofi eluhlaza ayinayo iphunga kunye nombala njengomnyama, oye wenziwe ngekhofi ebisiweyo, kodwa ukubunjwa kwawo kunokuthiwa yinto ekhethekileyo ngokwenene.
Okokuqala, izinto ezikukhofi oluhlaza zi:
- i-cafeine-0,7-2,5%;
- iiprotheni izinto - 9-19.2%;
- i-monosaccharides - 0,17-0,65%;
- iipentosans - 5-7%;
- i-chlorogenic acid - 4-10,9%;
- i-tartaric acid - 0,4%;
- i-malic acid - 0.3%;
- i-arabinose, i-1.8%;
- mannose - 20.8%;
- i-glucose - 6.8%;
- i-citric acid - 0.3%;
- i-caffeic acid - 0.2%.
Sekuphelile, ukuba awuyena ochwepheshe bezakhemikhali, kunzima ukuba ufikelele kwizigqibo ezisekelwe kuphela kumacandelo ekwakhiwa kwamakhemikhali. Yingakho siphakamisa ukucacisa le ngcaciso.
Ikhofi ehlaza ephezulu kunye neepropati
Inxalenye ebaluleke kakhulu ekwakhiweni kwekhofi ihlala yi-lipids - ifama yemifuno, enokusetyenziswa kwamakhemikhali amaninzi. Njengomthetho, izinto ezinjalo zidliwe ngethuba lexesha eliphambili lokusetyenziswa kwengqolowa.
Phantse kwikota yesakhiwo sino- carbohydrate (i-fructose, i-galactose ne-sucrose). Bavumele ikhofi ukuba ivuselele ingqondo yomntu.
Mhlawumbi uqaphele ukuba ikhofi iqulethe iindidi ezininzi ze-acids. Zonke zinomdla kakhulu kumzimba, kodwa kuphela i-chlorogenic acid inexabiso elikhethekileyo lokulahlekelwa ubunzima. Nguye owanika ikhofi njengento enomdla, into encinci. Kufuneka ukuba uqaphele ukuba akukho sityalo esilunxwemeni esilunxwemeni. Xa ukugcoba, le nto yatshatyalaliswa, ngoko kwikhofi emnyama le asidi ingaphantsi kweloluhlaza. Le asidi ibandakanyeka kwi-metabolism ye-fat and isinceda ukulahleka kwesisindo.
Kwikhofi eluhlaza, njengoko kuqhelekileyo, kukho i- cafeine - kwaye kule nkcazo ikhofi nayo ingumnikazi werekhodi, kuba akukho sityalo sinomlinganiselo omkhulu we-caffeine. Ngokuxhomekeke kuhlobo lwekhofi, isixa salo mfuyo siyahluka kakhulu. Ukuba uthelekisa ikhofi eluhlaza kunye nomnyama omnyama, i-caffeine eluhlaza kuncinci kakhulu, ngenxa yokuba utshintsho kwi-composition ngexesha lokugcoba, isixa salo mveliso sanda kakhulu. Yingakho ikhofi eluhlaza ingasetyenziselwa amaxabiso amaninzi.
Nangona kunjalo, eli ncinci kwaye likhuselekile kwi-caffeine yomntu ngokulinganayo kwanele ukukhuthaza
Ikofi iqukethe ioli ezininzi ezibalulekileyo, ezinika ukuvumba okuntle. Ukongezelela, ezi zinto zivumela ukuba isiselo siphumelele. Kuyaziwa ukuba ezinye zazo zinefuthe lokulwa ne-antimicrobial kwaye zivumela ukulwa nezibanda nezinye izifo.
Ukufingqa, singatsho ukuba ukwakhiwa kwekhofi eluhlaza kubonisa ukuba le mveliso ingasetyenziswa ngokuphumelelayo ekulahlekelweni ubunzima.