Green tea extract is an active component extracted from green tea leaves, mainly including tea polyphenols (catechin), caffeine, aromatic oil, water, minerals, pigments, carbohydrates, proteins, amino acids, vitamins and so on. Tea polyphenols have Antioxidant and free radical scavenging effects, significantly reduce the contents of serum total cholesterol, triglyceride and low-density lipoprotein cholesterol in hyperlipidemia, and 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.
Tea Polyphenols
Green tea polyphenols (GTP) is the main component of green tea, accounting for about 30% of dry matter. GTP is extracted from tea and its by-products (tea powder, tea slices, crude tea or trimmed leaves). Because only Food Grade ethyl acetate is used for extraction, the original structure of GTP is retained, and the product is light yellow powder. It is mainly composed of catechins, accounting for about 60% ~ 80% of the total GTP, including 4% ~ 6% epicatechin (l-ec), 6% ~ 8% epigallocatechin (d.l-ec), 10% ~ 15% epigallocatechin (l-egc), 50% ~ 60% epigallocatechin gallate (l-ecg) and 8% ~ 10% caffeine.
GTP structure is rich in phenolic hydroxyl groups, which can provide active hydrogen to inactivate free radicals, and the free radicals formed by oxidation have high stability due to catechol structure. Therefore, GTP can scavenge free radicals and inhibit lipid peroxidation.
Health care Function
[hypolipidemic effect]: tea polyphenols can significantly reduce the contents of serum total cholesterol, triglyceride and low density lipoprotein cholesterol in hyperlipidemia, and 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.
[antioxidant effect]: tea polyphenols can block the process of lipid peroxidation and improve the activity of enzymes in human body, so as to have the effect of anti mutation and anti-cancer.
[antitumor effect]: tea polyphenols can inhibit the synthesis of DNA in tumor cells and induce mutant DNA breakage, so it can inhibit the synthesis rate of tumor cells and further inhibit the growth and proliferation of tumors.
[sterilization and detoxification]: tea polyphenols can kill botulinum and spores and inhibit the activity of bacterial exotoxin. It has antibacterial effect on various pathogens causing diarrhea, respiratory tract and skin infection. Tea polyphenols have obvious inhibitory effects on Staphylococcus aureus and Bacillus mutans causing suppurative infection, burn and trauma.
[anti alcohol and liver protection]: alcoholic liver injury is mainly caused by free radical injury caused by ethanol. Tea polyphenols, as a free radical scavenger, can inhibit alcoholic liver injury.
[detoxification]: serious environmental pollution has obvious toxic effect on human health. Tea polyphenols have strong adsorption 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 body. In addition, tea polyphenols can also improve liver function and diuresis, so it has a good antidote effect on alkaloid poisoning.
[improving body immunity]: tea polyphenols can improve people's overall immune ability and promote the body's self conditioning function by increasing the total amount of human immunoglobulin and maintaining it at a high level and stimulating the change of antibody activity.
Food Application
As a natural antioxidant, tea polyphenols have been widely used in food industry. According to the use standard of Food Additives in China, tea polyphenols can be used in foods such as oil, moon cake and ham, with the dosage of 0.4g/kg. The use method is to dissolve it in ethanol, add a certain amount of citric acid to prepare a solution, and then spray or add it to food.
[meat products]: meat and its products often turn yellow and have rancidity taste due to the automatic oxidation of fat during storage. In the processing of meat products, soaking or spraying the prepared tea polyphenol solution of various meat products can make the protein on the surface of meat products and tea polyphenols form an airtight hard film, so as to achieve the good effect of inhibiting the oxidative rancidity and bacterial growth on the surface of meat products and preventing corruption and deterioration.
[edible animal and vegetable oils]: animal oils are easy to deteriorate due to automatic oxidation because they do not contain natural antioxidants. Adding tea polyphenols to oil can prevent and delay the automatic oxidative decomposition of unsaturated fatty acids, effectively inhibit the oxidative rancidity of oil and prolong its storage life.
[fried food]: during the frying process, the color of fried food becomes darker and blackened due to oxidation; During storage, with the gradual deepening of oxidative rancidity of oil, the aroma and flavor of the products are seriously affected. The antioxidant effect of tea polyphenols on fried food is better, which can delay the oxidative rancidity and improve the shelf life of food.
[baked food]: in the production of moon cakes and other oil-bearing foods, adding tea polyphenols to the mixture of flour and oil-bearing items can not only solve the anti-corrosion of these foods, but also play a role in nutrition, health care and improving food flavor.
[aquatic products]: tea polyphenols have significant antioxidant, anti-corruption and anti browning effects in the preservation and processing of fish, shrimp and other aquatic products. When making dried fish products, dipping the aquatic products with water containing tea polyphenols can prevent the yellowing and lipid oxidation of dried fish caused by "oil burning". When freezing fresh fish, adding tea polyphenol preparation can also make the fresh-keeping effect of fish better.
[beverage]: tea polyphenols can be used to prepare all kinds of tea drinks and applied to all kinds of alcoholic beverages. It can also inhibit the damage of vitamins A and C in soymilk, soda, fruit juice and other beverages, so as to protect various nutrients in the beverage.
[candy food]: tea polyphenols are applied to chewing gum, sandwich candy, fruit candy and other candy, which can effectively resist oxidation, preserve freshness, fix color and fragrance, and eliminate halitosis. In addition, tea polyphenols can also make the "sour tail" in high sugar food disappear and make the taste sweet.
