Tea polyphenols are a general term for polyphenols and their derivatives in tea. They are a mixture of complex active substances. They have many functions such as anti-oxidation, anti-radiation, anti-aging, hypolipidemic, hypoglycemic, antibacterial and anti-enzyme. Tea polyphenols are widely used as functional factors in functional foods and are antioxidants specified in GB2760 in common foods. Studies have pointed out that tea polyphenols are a high-quality natural preservative, which can effectively inhibit the growth of a variety of microorganisms. It is a multi-functional food preservative that integrates health care, anti-oxidation, and anti-corrosion.
Tea polyphenol composition
The chemical constituents of tea polyphenols are mainly composed of catechins, flavonoids, anthocyanins, phenolic acids, etc. Among them, catechins are the main index components and the highest content components, which account for the total amount of tea polyphenols 60% to 80%. The catechins are mainly composed of four substances: epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC) and epigallocatechin gallate (EGCG). Among them, epigallocatechin gallate accounts for about 60%.
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