Tea Polyphenols Green Tea Extract Powder Food Grade Leaf Part Extract

Green Tea Extract Powder Tea polyphenols

Tea polyphenols, also known as Antioxidant, Vidophenol, and Fangharing, are a class of polyhydroxy compounds contained in tea, referred to as TP. The main chemical components are catechins (flavanols) and flavonoids. And complexes of flavonols, anthocyanins, phenolic acids and depsid acids, polymerized phenols and other compounds. Among them, catechin compounds are the main components of tea polyphenols, accounting for 65% to 80% of the total amount of tea polyphenols. Catechin compounds mainly include four substances: catechin (EC), gallocatechin (EGC), catechin gallate (ECG) and gallocatechin gallate (EGCG)

Function:

1. polyphenols 90%/EGCG40% reduces blood pressure, hyperlipidemia, hyperglycemic and diabetes, and prevent blood clots, arterioscleros is and Cardiovascular disease.

2. effective in inhibiting the increasing of cancer cell, so can be used to
anti-cancer and anti-allergy,can improve immunity.

3. Wildly used in weightlosing products, and other beauty products because it can accelerate metabolism and eliminate free radicals.

Application:

It can be used as raw material to add in wine, fruit juice, bread, cake, cookies, candy and other foods;

food additives, not only improve the color, fragrance and taste, but improve the nutritional value of food.