Pure Anti Oxidant Ingredients Organic Green Tea Extract L Theanine Powder 98%
Contact Person : Jane Jiang
Phone Number : 86-13572180216
WhatsApp : +8613572180216
|Minimum Order Quantity :||1kg||Price :||$24/kg~$100/kg|
|Packaging Details :||1kg: Sealed aluminum foil bags/25kg Paper Drum||Delivery Time :||3 Days|
|Payment Terms :||L/C, Western Union, MoneyGram, T/T||Supply Ability :||10Ton/Month|
|Place of Origin:||China||Brand Name:||HongdaPharma|
|Product Name:||Green Tea Extract||Appearance:||Powder|
|Color:||Brown Red Fine Powder||Shelf Life:||2 Year|
|Particle Size:||80 Mesh||Grade Standard:||Food Grade|
|Latin Name:||Camellia Sinensis (L.)O.Kuntze||CAS:||84650-60-2|
|Certificate:||Halal, Kosher, EU/USDA Organic/ ISO||Test Method:||UV, HPLC|
Anti Oxidant Ingredients Polyphenols Powder,
Green Tea Extract 98% Polyphenols,
Green Tea Extract Powder 80 Mesh
Green Tea Extract 98% Polyphenols Pure Organic Green Tea Extract Powder
Green tea extract is the active ingredient extracted from green tea leaves, mainly including tea polyphenols (catechins), caffeine, aromatic oils, moisture, minerals, pigments, carbohydrates, proteins, amino acids, vitamins, etc.
Tea polyphenols have antioxidant and free radical scavenging effects, significantly reduce serum total cholesterol, triglyceride, and low-density lipoprotein cholesterol levels in hyperlipidemia, and at the same time have the effect of restoring and protecting vascular endothelial function. The hypolipidemic effect of tea polyphenols is also one of the main reasons why tea can make obese people lose weight without rebounding.
Certificate Of Analysis
What are tea polyphenols?
Tea polyphenols (Green Tea Polyphenols, GTP) are the main components of green tea, accounting for about 30% of the dry matter. GTP is extracted from tea leaves and their by-products (tea powder, tea flakes, crude tea, or trimmed leaves). Since it is only extracted with food-grade ethyl acetate, the original structure of GTP is retained, and the product is light yellow powder. The main components are composed of catechins, which account for about 60%~80% of the total GTP, including 4%~6% epicatechin (L-EC), 6%~8% gallocatechin (D.L. -EC), 10%~15% epigallocatechin (L-EGC), 50%~60% epigallocatechin gallate (L-ECG), and 8%~10% caffeine.
The GTP structure is rich in phenolic hydroxyl groups, which can provide active hydrogen to inactivate free radicals, and the free radicals formed by oxidation themselves have high stability due to the catechol structure. Therefore, GTP has the effect of scavenging free radicals and inhibiting lipid peroxidation.
【Lowering blood lipids】: Tea polyphenols can significantly reduce serum total cholesterol, triglyceride, and low-density lipoprotein cholesterol levels in hyperlipidemia, and at the same time have the effect of restoring and protecting vascular endothelial function. The hypolipidemic effect of tea polyphenols is also one of the main reasons why tea can make obese people lose weight without rebounding.
【Antioxidant effect】: Tea polyphenols can block the lipid peroxidation process and improve the activity of enzymes in the human body, thereby playing an anti-mutation and anti-cancer effect.
【Inhibitory effect on tumors】: Tea polyphenols can inhibit the synthesis of DNA in tumor cells and induce mutated DNA to break, thus inhibiting the synthesis rate of tumor cells and further inhibiting the growth and proliferation of tumors.
【Bactericidal and detoxifying effect】: Tea polyphenols can kill botulinum toxins and spores, and inhibit the activity of bacterial exotoxins. It has an antibacterial effect on various pathogenic bacteria that cause diarrhea, respiratory tract, and skin infections. Tea polyphenols have obvious inhibitory effects on Staphylococcus aureus and Proteus bacteria that cause purulent infection, burns, and trauma.
【Anti-alcoholic and liver protection】: Alcohol-induced liver damage is mainly caused by free radical damage caused by ethanol. As a free radical scavenger, tea polyphenols have the effect of inhibiting alcohol-induced liver damage.
【Detoxification effect】: Serious 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 conducive to reducing the toxicity of heavy metals to the human body. effect. In addition, tea polyphenols also have the effect of improving liver function and diuresis, so they have a good anti-solution effect on alkaloid poisoning.
【Improving immunity】: Tea polyphenols stimulate the changes in antibody activity by increasing the total amount of human immunoglobulins and maintaining them at a high level, thereby improving the overall immunity of people and promoting the body's self-conditioning function.
As a natural antioxidant, tea polyphenols have been widely used in the food industry. my country's food additives use standards stipulate that tea polyphenols can be used in foods such as oils, moon cakes, and hams, and the dosage is 0.4g/kg. The use method is to first dissolve it in ethanol, add a certain amount of citric acid to make a solution, and then use it for food by spraying or adding.
【Meat products】: During the storage period, meat and its products often turn yellow due to the automatic oxidation of fat, and have a rancid taste. 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, so as to inhibit the oxidative rancidity and Good effect on bacterial growth and preventing spoilage.
【Edible animal and vegetable fats and oils】: Animal fats are easily oxidized and deteriorated because they do not contain natural antioxidants. 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 prolong their storage period.
【Fried food】: During the frying process, the color of fried food becomes darker and blacker due to oxidation; during storage, with the gradual deepening of the oxidative rancidity of the oil, the aroma and flavor of the product are seriously affected. The antioxidant effect of tea polyphenols on fried food is better, which can delay the phenomenon of oxidative rancidity and improve the shelf life of food.
【Bakery】: In the production of moon cakes and other oil-containing foods, adding tea polyphenols to the mixture of flour and oil-containing goods can not only solve the preservatives of these foods but also play a role in nutrition and health care and enhance food flavor.
【Aquatic products】: Tea polyphenols have significant anti-oxidation, anti-corruption, anti-browning, and other effects in the preservation and processing of fish, shrimp, and other aquatic products. When making dried fish products, soaking aquatic products with water containing tea polyphenols can prevent the dried fish from turning yellow and lipid oxidation caused by "oil-burning". When freezing fresh fish, adding tea polyphenol preparations can also make the fish preservation effect better.
【Beverages】: Tea polyphenols can be used to prepare various tea beverages, applied to various alcoholic beverages, and can also inhibit the destruction of vitamins A and C in beverages such as soy milk, soft drinks, and juices, thereby protecting the beverages. various nutrients.
【Candy food】: Tea polyphenols are used in candies such as chewing gum, sandwich candy, fruit candy, etc., which can effectively resist oxidation and preserve freshness, fix color and fragrance, and remove bad breath. In addition, tea polyphenols can also make the "acid tail" in high-sugar foods disappear, making the taste sweet and refreshing.
As an excellent additive for cosmetics and daily chemicals: it has strong antibacterial and enzyme inhibitory effects. Therefore, it can prevent skin diseases, skin allergic effects, depigmentation, dental caries, plaque, periodontitis, and bad breath.