Abaningi sebezwile ukuthi ukwakhiwa kanye nezakhiwo zekhofi eluhlaza kwenza lo mkhiqizo ube umsizi omuhle endabeni yokulahlekelwa isisindo. Yiqiniso, akusizi ukuthi ulahlekelwe isisindo, uzophuza amaqebelengwane namaqebelengwane, kodwa ngesimo esifanele sokudla, leli thuluzi lizosheshisa ukuthola umphumela. Cabangela ukuthi yini engena ikhofi eluhlaza nokuthi ingasiza kanjani ekulahlekeni kwesisindo.
Ukwakhiwa kwamakhemikhali wekhofi eluhlaza
Kucatshangwa ukuthi ikhofi yatholakala eminyakeni engu-850 yenkathi entsha. Sekuyiminyaka engaphezu kwenkulungwane. Kodwa lokhu kuphuza kuphuza njalo kubathola abayithandayo esikhathini sonke. Futhi uvumele ikhofi eluhlaza awunakho iphunga nombala njengamnyama, okwenziwe ikhofi eyosiwe, kodwa ukwakheka kwawo kungabizwa ngokuthi kuyingqayizivele ngempela.
Okokuqala, izinto ezikukhofi oluhlaza ziyi:
- i-caffeine - 0,7-2,5%;
- amaprotheni izinto - 9-19.2%;
- i-monosaccharides - 0,17-0,65%;
- ama-pentosan - 5-7%;
- i-chlorogenic acid - 4-10,9%;
- i-tartaric acid - 0,4%;
- i-malic acid - 0.3%;
- i-arabinose, i-1.8%;
- i-mannose - 20.8%;
- i-glucose - 6.8%;
- i-citric acid - 0.3%;
- i-caffeic acid - 0.2%.
Sekuphelile, uma ungewona isazi semithi yamakhemikhali, kunzima kuwe ukudweba iziphetho ngokusekelwe kuphela ezingxenyeni zokubunjwa kwamakhemikhali. Yingakho siphakamisa ukucacisa lolu lwazi.
Ikhofi eluhlaza - ukwakheka nezakhiwo
Ingxenye ebaluleke kunazo zonke ekwakhiweni kwekhofi ihlala yi-lipids - amafutha yemifino, enama-chemical compounds amaningi. Njengomthetho, izinto ezinjalo ziyadliwa ngisho nangesikhathi sokuqala okusanhlamvu okusanhlamvu.
Cishe ingxenye yesine yokwakhiwa yi- carbohydrate enomuncu (fructose, galactose ne sucrose). Bavumela ikhofi ukugqugquzela umsebenzi wobuchopho bomuntu.
Cishe uqaphele ukuthi ikhofi iqukethe izinhlobo eziningana zama-acids. Zonke zazo ziwusizo kakhulu emzimbeni, kodwa kuphela i-chlorogenic acid inenani elikhethekile lokulahlekelwa isisindo. Nguye onika ikhofi njengenambitheka enhle, encane kakhulu. Kumele kuqaphele ukuthi akukho esinye isitshalo esiqukethe okuningi njengasekhofi. Uma ukugosa, le nto ibhujiswa, ngakho-ke ekomfini elimnyama le-asidi ingaphansi kakhulu kunotshani. Le-asidi ihileleka ekutheni umzimba we-fat metabolism futhi kusiza ukukhuthaza ukulahlekelwa kwesisindo.
Kukhofi oluhlaza, njengokujwayelekile, kukhona i- caffeine - futhi ngalokhu, ikhofi nayo ingumnikazi werekhodi, ngoba akukho sitshalo esinomthamo omkhulu we-caffeine. Kuye ngohlobo lwekhofi, inani lalezi zinto lingashintsha kakhulu. Uma uqhathanisa ikhofi eluhlaza futhi omnyama, i-caffeine eluhlaza kakhulu, ngoba ngenxa yezinguquko ekubunjweni ngesikhathi sokugcoba, inani lezinto liye landa kakhulu. Yingakho ikhofi eluhlaza ingasetshenziswa ngamanani amaningi kakhulu.
Kodwa-ke, lokhu okuncane futhi okuphephile ekufakeni i-caffeine yokulondoloza abantu kuyanele ukukhuthaza
Ikhofi iqukethe amafutha amaningi ahlukene, okumnika iphunga elimnandi kakhulu. Ngaphezu kwalokho, lezi zinto ezifanayo zivumela isiphuzo ukuba sibe nesinambithelo esicebile. Kuyaziwa ukuthi abanye babo banomthelela we-antimicrobial futhi bavumela ukulwa nokubandayo nezinye izifo.
Ukufingqa, singasho ukuthi ukwakhiwa kwekhofi eluhlaza kubonisa ukuthi lo mkhiqizo ungasetshenziswa ngempumelelo ekulahlekelweni kwesisindo.