Tea polyphenols; Green tea extract powder

The product description

Health tea polyphenol EGCG 98% 84650-60-2 anti-cancer weight loss medicine

Quick details

Product name: EGCG, epigallocatechin gallate

Alias: EGCG; (2 r, 3 r) - 5, 7 - dihydroxy - 2 - (three, four, five - trihydroxyphenyl) - 3, 4 - dihydro - 2 h - chromen - 3 - yl three, four, five - trihydroxybenzoate

Use part: leaves

Active ingredients:

EGCG, epigallocatechin gallate

CAS no. : 84650-60-2

Molecular formula: C22H18O11

Molecular weight: 458.3717

Specifications: 98%

Storage: Store in an airtight container in a cool and dry place. Protect against light, moisture and pests

Shelf life: 2 years after proper storage.

Packing: 25KG/ drum.

Introduction of tea polyphenols

Tea polyphenols are naturally occurring compounds such as flavonoids and tannins in tea. The polyphenol content of tea varies depending on how the tea is harvested, handled, processed and brewed. These compounds are believed to be beneficial to human health, and they are the basis of many claims about the health benefits of tea. As with many natural compounds that appear to be beneficial to human health, tea polyphenols are difficult to isolate and study in isolation, and some researchers believe their actions in the body may actually be the result of several compounds acting together.

Benefits of tea polyphenols

Polyphenols are definitely antioxidants, which means they can reduce the risk of coronary artery disease and many other health problems. Polyphenols found in tea have also been linked to reduced cancer as they appear to block the action of some cancer-related enzymes. Because cancer is so complex and influenced by many environmental and genetic factors, scientists are reluctant to say that tea polyphenols definitively prevent cancer, although tea drinkers do seem to have lower cancer rates after controlling for other apparent factors, such as diet. Used to evaluate data.

Polyphenols found in tea also seem to inhibit the growth of harmful bacteria while promoting good bacteria in the gut. The Chinese tradition of multiple meals and drinking tea after multiple meals may be related to this activity, as food can be a major source of bacterial infections if not handled properly, and drinking tea with food can reduce the risk of infection.

Tea polyphenol COA:

Article specification method

Physical properties Brownish yellow powder Brownish yellow powder

Particle size NLT100% through 80 mesh GB 5507-2008

Drying weight loss ≤5% GB 5009.3-2010

Ash is 5% or less of GB 5009.4 2010

Bulk density 40-60g/ 100mL

Pesticide residues

666 < 0.2 PPM GB/T5009.19-2008

DDT & lt; 0.2 PPM GB/T5009.19-2008

Heavy metal

Total heavy metals ≤10ppm CP2010

Arsenic PPM CP2010 2 or less

Lead 2 PPM or less CP2010

Mercury PPM CP2010 2 or less

Microbiological testing

Total number of boards ≤ 10000CFU /g GB 4789.2-2010

Total yeast and mold ≤300cfu/g GB 4789.15-2010

E. coli negative GB 4789.3-2010

Salmonella negative GB 4789.4-2010

Staphylococcus negative GB 4789.10-2010

Relationship between tea polyphenols and tea aroma

Tea flavor is also affected by tea polyphenols. Tannins are high in black tea and low in green and white tea, giving tea its distinctive dark and bitter taste. Other polyphenols can also change the color of tea, making it redder or browner depending on how it is treated, and the subtle and distinctive flavor of well-processed tea is partly attributed to polyphenols.

Tea polyphenols in other plants

Chemicals identified as being present in tea can also be found in other plants. In other words, tea polyphenols are not limited to tea; in fact, they are found in most plants. Grapes are another excellent source of these antioxidant chemicals, as are bright fruits and vegetables. Eating a diet rich in plant materials can confer many health benefits, including the benefits of polyphenols.

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