Green Tea Extracts Introduction

Green Tea Extract

Green tea extract is an active component extracted from green tea leaves, mainly including tea polyphenols (catechins), caffeine, aromatic oil, water, minerals, pigments, carbohydrates, proteins, amino acids, vitamins, etc.

Tea polyphenols have antioxidant and free radical scavenging effects, significantly reducing the levels of serum total cholesterol, triglycerides, and low-density lipoprotein cholesterol in hyperlipidemia. They also have the effect of restoring and protecting vascular endothelial function. The lipid-lowering effect of tea polyphenols is also one of the main reasons why tea can help obese people lose weight without rebounding.

Green Tea Polyphenols (GTP) are the main component of green tea, accounting for approximately 30% of dry matter. GTP is extracted from tea and its by-products (tea powder, tea leaves, coarse tea, or pruned leaves). Due to the fact that only food grade ethyl acetate is used for extraction, the original structure of GTP is retained, and the product is a light yellow powder. The main component is composed of catechins, accounting for approximately 60% to 80% of the total GTP, including 4% to 6% of epicatechin (L-EC), 6% to 8% of epigallocatechin (D.L-EC), 10% to 15% of epigallocatechin (L-EGC), 50% to 60% of epigallocatechin gallate (L-ECG), and 8% to 10% of caffeine.

【 Hypolipidemic effect 】: Tea polyphenols can significantly reduce the levels of serum total cholesterol, triglycerides, and low-density lipoprotein cholesterol in hyperlipidemia, while also having the effect of restoring and protecting vascular endothelial function. The lipid-lowering effect of tea polyphenols is also one of the main reasons why tea can help obese people lose weight without rebounding.

【 Antioxidant effect 】: Tea polyphenols can block the process of lipid peroxidation, improve the activity of enzymes in the human body, and thus have anti mutation and anti cancer effects.

【 Anti tumor effect 】: Tea polyphenols can inhibit the synthesis of DNA in tumor cells, induce mutated DNA breakage, and thus inhibit the synthesis rate of tumor cells, further inhibiting the growth and proliferation of tumors.

【 Bactericidal and Detoxifying Effect 】: Tea polyphenols can kill botulinum toxin and spores, and inhibit the activity of bacterial exotoxins. It has antibacterial effects on various pathogenic bacteria that cause diarrhea, respiratory and skin infections. Tea polyphenols have a significant inhibitory effect on Staphylococcus aureus and Streptococcus mutans, which can cause purulent infections, burns, and injuries.

【 Anti alcoholic and liver protective effects 】: Alcoholic liver injury is mainly caused by free radical damage caused by ethanol. Tea polyphenols, as free radical scavengers, have the effect of inhibiting alcoholic liver injury.

【 Detoxification effect 】: Severe environmental pollution has a significant toxic effect 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 toxic effect of heavy metals on human health. In addition, tea polyphenols also have the effects of improving liver function and diuresis, thus having a good antidote effect on alkaloid poisoning.

【 Improving the body's immunity 】: Tea polyphenols increase the total amount of immunoglobulin in the human body and maintain it at a high level, stimulate changes in antibody activity, thereby improving the overall immune capacity of the human body and promoting the body's self-regulation function.

Tea polyphenols, as a natural antioxidant, have been widely used in the food industry. According to the standard for the use of food additives in China, tea polyphenols can be used in foods such as fats, mooncakes, and ham, with a dosage of 0.4g/kg. The method of use is to first dissolve it in ethanol, add a certain amount of citric acid to form a solution, and then use it for food by spraying or adding.

Meat products: Meat and its products often turn yellow due to the automatic oxidation of fat during storage, resulting in a rancid taste. In the processing of meat products, soaking or spraying various meat products with prepared tea polyphenol solutions can form an impermeable hard film between the protein and tea polyphenol on the surface of meat products, achieving good results in inhibiting oxidation and bacterial growth on the surface of meat products and preventing spoilage.

Edible animal and plant fats: Animal fats are prone to self oxidation and deterioration due to their lack of natural antioxidants. Adding tea polyphenols to oil can prevent and delay the automatic oxidation and decomposition of unsaturated fatty acids, effectively inhibit the oxidation and rancidity of oil, and extend its storage period.

Fried food: During the frying process, fried food becomes darker and blackened due to oxidation; As the oxidation and rancidity of oils and fats gradually deepen during storage, the aroma and flavor of products are severely affected. Tea polyphenols have a good antioxidant effect on fried foods, which can delay the oxidation and rancidity phenomenon and improve the shelf life of food.

Baking food: In the production of mooncakes and other oily foods, adding tea polyphenols to the mixture of flour and oily substances can not only solve the preservation of these foods, but also play a role in nutritional health and enhancing food aroma.

【 Aquatic Products 】: Tea polyphenols have significant antioxidant, anti spoilage, and anti browning effects in the preservation and processing of fish, shrimp, and other aquatic products. When making dried fish products, soaking them in water containing tea polyphenols can prevent yellowing and lipid oxidation caused by "oil burning" of dried fish. When freezing fresh fish, adding tea polyphenol preparations can also improve the preservation effect of the fish.

Beverages: Tea polyphenols can be used to prepare various tea beverages, applied to various alcoholic beverages, and can also inhibit the destruction of various vitamins such as vitamin A and vitamin C in beverages such as soy milk, soda, and fruit juice, thereby protecting various nutritional components in the beverage.

Candy Food: Tea polyphenols are applied to candies such as chewing gum, sandwich candy, and fruit candy, which can effectively resist oxidation, preserve freshness, fix color and aroma, and eliminate bad breath. In addition, tea polyphenols can also eliminate the "sour tail" in high sugar foods, making the taste sweet and refreshing.

[Other applications]: As an excellent additive for cosmetics and daily chemicals, it has strong antibacterial and enzyme inhibiting effects. So, it can prevent and treat skin diseases, skin allergic effects, remove skin pigmentation, prevent dental caries, dental plaque, periodontitis, and bad breath.

Andy Biotechnology can provide:

Product Name: Rhodiola Extract

Character: Light yellow to yellow powder, with slight odor and slightly bitter taste

Part of use: Leaves (dry, 100% natural)

Specifications: 20% -95%, 98%, EGCG (HPLC) or customized according to needs.

Andy Biotech also provides herbal formulas to cosmetics customers, health food customers and food customers around the world. Please contact WhatsApp for more information 0086-15029046321 or sales@andybiotech.com.