Green Tea Polyphenols

Product Description

Product Name: Green Tea Polyphenols

Latin Name: Viridis tea extractum

CAS: 84650-60-2

Extract Source: Green Tea

Extract Part: Leaf

Active Ingredients: Tea Polyphenol

Shelf Life: 2 Years

Storage:Cool Dry Place

Type of Shipping:Air / Sea / Express

Green Tea Polyphenols (GTP), also known as Antioxidant, Vidophenol, and Fangharin, are a compound of polyhydroxyphenolic compounds in tea, composed of more than 30 phenolic substances, and its main body The ingredients are catechins and their derivatives, which are the main chemical components with health-care functions in tea. Tea polyphenols have a variety of physiological activities such as anti-oxidation, anti-radiation, anti-aging, lowering blood lipids, lowering blood sugar, inhibiting bacteria and enzymes, etc.

Extract Source

Free sample available & Product Customization

Specification

The Quality Standards Of The Product

Function and Efficacy

1.Hyperlipidemia effect

Tea polyphenols can significantly reduce the serum total cholesterol, triglycerides, and low-density lipoprotein cholesterol content of hyperlipidemia, and at the same time have the effect of restoring and protecting the function of vascular endothelium. The blood lipid-lowering effect of tea polyphenols is also one of the main reasons why tea can make obese people lose weight without rebounding.

2.Antioxidant effect

Tea polyphenols can block the lipid peroxidation process and increase the activity of enzymes in the human body, thereby playing an anti-mutation and anti-cancer effect.

3.Inhibition of tumor

Tea polyphenols can inhibit the synthesis of tumor cell DNA and induce mutations in DNA fragmentation, thereby inhibiting the synthesis rate of tumor cells and further inhibiting the growth and proliferation of tumors.

4.Bactericidal and detoxification effects

Tea polyphenols can kill botulinum and spores, and inhibit the activity of bacterial exotoxins. It has antibacterial effect on various pathogenic bacteria that cause diarrhea, respiratory tract and skin infections. Tea polyphenols have obvious inhibitory effects on Staphylococcus aureus and mutans which cause purulent infection, burns and trauma.

5.Hanging out and protecting the liver

Alcoholic liver damage is mainly caused by free radical damage caused by ethanol. As a free radical scavenger, tea polyphenols have the effect of inhibiting alcoholic liver damage.

6.Detoxification effect

Severe environmental pollution has obvious toxic effects on human health. Tea polyphenols have a strong adsorption effect on heavy metals, and can form complexes with heavy metals to produce precipitation, which is beneficial to reduce the toxicity of heavy metals to humans. effect. In addition, tea polyphenols also have the effect of improving liver function and diuresis, so it has a better anti-degradation effect on alkaloid poisoning.

7.Improve the body's immunity

Tea polyphenols stimulate the change of antibody activity by increasing the total amount of human immunoglobulin and maintaining it at a high level, thereby improving the overall immunity of the human body and promoting the body's own conditioning function.

Application Scope

Food application

1.Meat products

Meat and its products often turn yellow due to the automatic oxidation of fat during storage, and appear rancid. In the processing of meat products, the tea polyphenol solution prepared by soaking or spraying various meat products can make the protein and tea polyphenols on the surface of the meat products form an airtight hard film, which can inhibit the surface oxidation and rancidity of the meat products. The growth of bacteria and the good effect of preventing spoilage.

2.Edible animal and vegetable fats

Because animal fats and oils do not contain natural antioxidants, they are easily oxidized and deteriorated. Adding tea polyphenols to oils can prevent and delay the automatic oxidative decomposition of unsaturated fatty acids, effectively inhibit the oxidative rancidity of oils and extend their storage period.

3.Fried food

During the frying process, the color of fried food becomes darker and darker due to oxidation; during storage, as the oxidative rancidity of the fat gradually deepens, the aroma and flavor of the product are seriously affected. Tea polyphenols have a better antioxidant effect on fried foods, which can delay oxidative rancidity and increase the shelf life of foods.

4.Baked goods

In the production of moon cakes and other oily foods, adding tea polyphenols to the mixture of flour and oily products can not only solve the anti-corrosion of these foods, but also play a role in nutrition and health care and enhance the flavor of the food.

5.Aquatic products

Tea polyphenols have significant anti-oxidation, anti-corruption and anti-browning effects in the preservation and processing of fish, shrimp and other aquatic products. When making dried fish products, the aquatic products are impregnated with water containing tea polyphenols, which can prevent the dried fish from turning yellow and lipid oxidation due to "oil burning". When freezing fresh fish, adding tea polyphenol preparations can also make the fish fresher.

6.Drink

Tea polyphenols can be used to prepare a variety of tea beverages and applied to various alcoholic beverages. It can also inhibit the destruction of vitamin A and vitamin C in soy milk, soda, fruit juice and other beverages, thereby protecting various nutrients in the beverage. Element.

7.Confectionery

Tea polyphenols are used in chewing gum, filling candies, fruit candies and other candies, which can effectively resist oxidation and preserve freshness, fix color and solidify fragrance, and eliminate bad breath. In addition, tea polyphenols can also make the "acid tail" in high-sugar foods disappear, making the taste sweet and refreshing.

Packaging

Delivery

Qualification Certificate

Manufacturing Base

Exhibition