The active ingredients of green tea extract are tea polyphenols. Tea polyphenols, also known as antioxidant spirits and vitamin polyphenols, are a class of polyhydroxy compounds contained in tea leaves, referred to as TP. The main chemical components are catechins (yellow A complex of compounds such as alkanols), flavonoids and flavonols, anthocyanins, phenolic acids and depsidic acids, and polymeric phenols. Among them, catechins are the main components of tea polyphenols, accounting for 65% to 80% of the total tea polyphenols. Catechin compounds mainly include catechin (EC), epigallocatechin (EGC), catechin gallate (ECG) and epigallocatechin gallate (EGCG).
Tea polyphenols have a strong antioxidant effect. The antioxidant components are mainly reflected by the catechin monomer EGCG, and its reducibility can even reach 100 times that of L-isocorbic acid. Among the tea polyphenol catechin monomers, the antioxidant capacity is EGCG>EGC>ECG>EC>BHA, and the antioxidant capacity increases with the increase of temperature. In addition to its antioxidant effects, tea polyphenols also have antibacterial and antiseptic effects, such as inhibiting staphylococcus, Escherichia coli, and Bacillus subtilis. Tea polyphenols can absorb the odor in food, so it has a certain deodorizing effect. It has a protective effect on the pigments in food. It can not only play the role of natural pigments, but also prevent food fading. Tea polyphenols also have the effect of inhibiting the formation and accumulation of nitrite.
The main effect of green tea extract tea polyphenols
Anti-lipid peroxidation and prevent aging
Tea polyphenols can scavenge free radicals, inhibit lipoxygenase and lipid peroxidation in skin mitochondria, and thus have anti-aging effects. Studies have shown that the antioxidant activity of tea polyphenols is significantly better than that of vitamin E. It has a synergistic effect with vitamins C and E.
Anti-healing effect on poisoning by heavy metal salts and alkaloids
Tea polyphenols have a strong adsorption effect on heavy metals, and can form complexes with heavy metals to produce precipitation, which is beneficial to reduce the toxic effect of heavy metals on the human body. In addition, tea polyphenols also have the effect of improving liver function and diuresis, so they have a good anti-solution effect on alkaloid poisoning.
Prevent radiation damage and reduce adverse reactions of radiotherapy
Tea polyphenols and their oxidation products have excellent anti-radiation function. They can absorb radioactive substances and prevent them from spreading in the human body, and are called natural ultraviolet filters. As an adjuvant therapy, tea polyphenols can effectively maintain the stability of white blood cells, platelets, and hemoglobin levels and improve adverse reactions caused by radiotherapy and chemotherapy. It can effectively relieve the inhibitory effect of radiation on the increase of bone marrow cells. Thereby effectively reducing the inhibitory effect of radiotherapy and chemotherapy on the immune system of the body.
Caries prevention and bad breath removing
Tea polyphenols can kill lactic acid bacteria and other carious bacteria existing in the crevices of the teeth, and have the effect of inhibiting the activity of glucose polymerase, so that the bacteria cannot implant on the teeth, effectively interrupting the process of caries formation. The protein food remaining in the teeth becomes the matrix for the proliferation of spoilage bacteria, and tea polyphenols can kill such bacteria.
Digestive effect
Tea polyphenols can enhance the peristalsis of the digestive tract and prevent the occurrence of digestive diseases. In addition, tea polyphenol compounds can adhere to the wound of the stomach in a thin film state. It plays a protective role on the ulcer wound.
Beauty and skin care
Tea polyphenols are water-soluble substances. Washing your face with it can remove the greasy face, astringe pores, disinfect, sterilize, resist skin aging. It can also reduce the damage to the skin caused by ultraviolet radiation in sunlight. Tea polyphenols can block UV rays and scavenge UV-induced free radicals. Thereby protecting the normal function of melanocytes and inhibiting the formation of melanin. At the same time, it inhibits lipid oxidation and reduces pigmentation.
