Tea Polyphenols Brown Yellow Powder, High Purity, Natural and Organic Green Tea Extract

• Customization: Available
• CAS No.: 1257-08-5
• Formula: C22h18o10
• Type: Pharmaceutical Intermediates
• Appearance: Powder
• Quality: Technical
• Colour: Brown
• Transport Package: Drum
• Specification: 99%
• Origin: China

Product Description

green tea extract
Product name: Green tea extract
Source: Camellia Sinensis O. Ktze.
Extraction part: leaves
Specifications: Polyphenols 50%-98%, EGCG 50%-98%; Theanine 10%-40%, 98%
Appearance: Brown yellow powder





describe

High-quality green tea will have a "fresh" flavor. In 1950, Japanese scholar Yajiro Sato isolated the main substance that produces this flavor from green tea-a non-protein amino acid named theanine. The theanine in tea is all left-handed, and is recorded as "L-theanine" according to the nomenclature. Subsequent research found that theanine not only brings a refreshing flavor to tea, but also has many physiological functions. For example, it can break through the blood-brain barrier and directly affect brain activity, thereby affecting people's emotions. This influence may have a positive physiological effect on human health. In 1964, Japan approved the use of L-theanine as a food additive, and the US FDA also gave L-theanine a GRAS classification in 1985. GRAS means "generally recognized as safe", and although it has nothing to do with "health value", it means that it can be used freely in various foods. Progress in China was relatively slow, until July 18, 2014, when the National Health and Family Planning Commission finally approved it as a new food ingredient.
Theanine is an amino acid unique to tea and an effective flavoring substance in green tea. The content of theanine directly determines the quality of tea. Regardless of the type of tea, theanine accounts for more than 50% of the free amino acids in tea, and the content of theanine in dry tea is about 1% to 2%. A large number of studies at home and abroad have shown that theanine has good health care effects in neuroprotection, sedation, mood regulation, cognitive improvement and anti-tumor.
Theanine
application

1. Medicine;
2. Health products;
3. Functional food and beverages







 

Function

1. Green Tea polyphenols can restore normal cell activity by oxidizing itself and protect easy oxidants in the body from being oxidized.

2.Green Tea polyphenols can provide a large number of protons, which can bind to more than 98% of the free radicals, thus preventing the next chemical reaction and protecting the fat from further oxidation.

No side effects of this product have been documented in humans.

Application

• 1. In food ingredient to increase nutrition or regulate color,aroma and taste.
  2. In food additive as an antioxidant.
  3. In solid beverage ( brewing beverages ) and liquid beverage ( bottled drink ) and so on.
  Use directly or after mixing with other ingredients evenly.

 

 

Product Description

Product Name	Green Tea Extract	Part Used	Leaf
Botanical Source	Camellia sinensis (L.) Kuntze	Active Ingredeints	Tea polyphenol
Appearance	Brown yellow powder	Shelf Life	2 years if sealed and store away from direct sun light.
Introduction
Green tea extract is the active ingredient extracted from green tea leaves, mainly including tea polyphenols (catechins), affeine, aromatic oil, water, minerals, pigments, carbohydrates, proteins, amino acids, vitamins, etc. Tea polyphenols have the effects of antioxidation and scavenging free radicals, significantly reducing the content of serum total cholesterol, triglyceride and low density lipoprotein cholesterol in hyperlipidemia, and also have the function 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 rebound.
Main functions
1. Hypolipidemic effect Tea polyphenols can significantly reduce the content of serum total cholesterol, triglyceride and low density lipoprotein cholesterol in hyperlipidemia, and can also restore and protect 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 rebound. 2. Antioxidant effect Tea polyphenols can block the process of lipid peroxidation, improve the activity of enzymes in the body, and thus play the role of anti-mutation and anti-cancer. 3. Inhibition of tumor Tea polyphenols can inhibit the synthesis of tumor cell DNA, induce the rupture of mutated DNA, thus inhibiting the synthesis rate of tumor cells and further inhibiting the growth and proliferation of tumor. 4. Sterilization and detoxication Tea polyphenols can kill Botox and spores, and inhibit the activity of bacterial exotoxin. It has antibacterial effect on various pathogenic bacteria causing diarrhea, respiratory tract and skin infection. Tea polyphenols have obvious inhibitory effect on Staphylococcus aureus and Bacillus mutans which cause suppurative infection, burn and trauma.