Green Tea Polyphenols found in green tea include epigallocatechin gallate (EGCG), epicatechin gallate, epicatechins and flavanols. Other components include three kinds of flavonoids, known as kaempferol, quercetin, and myricetin
Green Tea Polyphenols is a natural ingredient extracted from Tea Leaf. It is widely used in Pharmacy, Food, Beverage, Health products etc. the main function is Antioxidants, preservatives, lowering blood pressure, lowering blood lipids, etc.
EGCG also called as Epigallocatechin gallate (CAS No. 989-51-5, C22H18O11 ), also known as epigallocatechin-3-gallate, is the ester of epigallocatechin and gallic acid, and is a type of catechin.
EGCG – the most abundant catechin in tea – is a polyphenol under basic research for its potential to affect human health and disease. EGCG is used in many dietary supplements.
1) As Natural Antioxidants
Tea Polyphenols is natural antioxidants of Non Toxic, No side effects, Very safety. It is widely used in Food, beverage, Health Products etc.
2) As Anticorrosive
Tea Polyphenols is a natural preservative, which inhibits the microbial activities, prevent decay caused by microorganism.
3) Medicine application
Tea Polyphenols can lower blood pressure and cholesterin, lower blood lipids.
4) As natural ingredient for Deodorization and detoxification
It is widely used in Gum, toothpaste etc.
EGCG is one of an important active ingredients in the Tea leaves, It is a yellow brown to white fine powder or granular. Lots of clinical practice and authoritative research labs have stated that EGCG as antioxidant properties is at least 100 times more effective than Vitamin C and 25 times better than Vitamin E, it can be widely used in food and supplement, skin care, weight control etc.
6) As Natural Antioxidants in fat oil and feed.
The recommended dosages of Green Tea Polyphenol 98%:
1) The dosage of edible vegetable oils and animal fat: 0.005%-0.05%
2) The dosage of oil for fried food: 0.01%-0.02%
3) The dosage of Fish and shrimp aquatic products, 0.01%-0.02% added in production.
4) The dosage of all kinds of meat products 5-10 minutes pickling in 0.05%-0.2% Green Tea Polyphenol solution or spraying on the surface of products.
Attention: easy to oxidize in case of light and more than PH8.
COA and Chromatogram For Reference