Green Tea Extract（Camellia sinensis）

Tea polyphenols are the general name of polyphenols in tea, including flavanols, anthocyanins, flavonoids, flavonols and phenolic acids. Tea polyphenols are a kind of polycyclic aromatic hydrocarbons, which can be divided into flavanols, hydroxy - [4] - flavanols, anthocyanins, flavonoids, flavonols and phenolic acids. Among them, catechins are the most important, accounting for 60% - 80% of the total polyphenols; Catechin mainly consists of EGC, EC, EGCG, GCG, ECG and other monomers. [Potential Usage] Tea polyphenols, extracted from green tea leaves, are all natural antioxidant foods.With strong antioxidant capacity, green tea extract has protective effects on pigments and vitamins in food, which maintains the original color and nutritional level in food for a long time and effectively prevents food and edible oils from corruption and eliminates strange odor. In addition, tea polyphenols can greatly remove harmful free radicals, block the process of lipid peroxidation, improve the activity of enzymes in the human body and thus present a healthy and anti-mutation green tea effects.