Green Tea Polyphenols (abbreviated as GTP) is a complex of polyhydroxy phenolic compounds in tea leaves. It is a white amorphous powder, easily soluble in water and organic solutions, with a slight tea fragrance and astringency. It is soluble in ethanol, methanol, Acetone, ethyl acetate, insoluble in chloroform. The content of tea polyphenols in green tea is relatively high, accounting for 15% to 30% of its mass. The main components of green tea polyphenols are: flavanones, anthocyanins, flavonols and anthocyanins, phenolic acids and depsidic acids Class 6 compounds. Among them, flavanones (mainly catechins) are the most important, accounting for 60% to 80% of the total green tea polyphenols, followed by flavonoids, and other phenolic substances are relatively small. Green tea polyphenols have the functions of anti-oxidation, anti-radiation, anti-aging, lowering blood lipids, lowering blood sugar, inhibiting bacteria and enzymes, inducing detoxification enzymes, and regulating the body’s immunity. It has also been widely used in medicine, beauty, food and so on.
- The composition of green tea polyphenols
Green tea polyphenols are the main components that determine the color, aroma, taste and efficacy of tea leaves, accounting for 20% to 30% of the dry weight of tea leaves. According to the main chemical components, green tea polyphenols are divided into four categories: catechins, flavonoids, anthocyanins, and phenolic acids. Among them, catechins have the highest content, accounting for 60% to 80% of green tea polyphenols. The catechins are mainly epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC) and epigallocatechin gallate (EGCG). Among them, the first two are called non-ester catechins, and the latter two are called ester catechins. The highest content of catechins in tea leaves is EGCG, followed by ECG, and then EGC.
- The benefits of green tea polyphenols to the human body
- Green tea polyphenolshelp to inhibit cardiovascular disease and play an important role in human fat metabolism.
High cholesterol triglyceride content in the human body, fat deposition in the inner wall of blood vessels, vascular smooth muscle cell hyperplasia and atherosclerosis and other cardiovascular diseases, green tea polyphenols can reduce the formation of fibrinogen with enhanced blood coagulation viscosity, clear blood coagulation, and inhibit atherosclerosis hardening.
- Green tea polyphenolshave anti-cancer and anti-cancer effects.
Green tea polyphenols can prevent the synthesis of carcinogenic substances such as nitrite in the body, and have the effect of killing cancer cells and improving the body’s immunity. Green tea polyphenols (mainly catechins) in tea have great benefits for the prevention and adjuvant treatment of various cancers. Green tea polyphenols have anti-mutagenic effects in vitro, and can inhibit skin, lung, foregastric, esophagus, pancreas, prostate, duodenal, colon and rectal tumors caused by carcinogens in rodents. The main mechanisms of green tea polyphenols inhibiting tumors are as follows: ① Antioxidation, scavenging free radicals. ②Block the formation of carcinogens and inhibit the metabolic transformation in the body. Green tea polyphenols can block the synthesis of nitroso compounds with strong carcinogenic effects in the body, and further inhibit the carcinogenic effects of nitrosoamine compounds. ③ Inhibit the activity of enzymes with cancer-promoting effects, such as inhibiting the activity of telomerase to achieve its anti-cancer activity. ④ Improve the body’s immunity. ⑤ Reversal effect on multidrug resistance of tumor cells. ⑥ Effect on the opening of PT pore (mitochondrial permeability changing pore). It is speculated that green tea polyphenols may directly act on the protein components of PT pores, thereby regulating mitochondrial permeability, changing the opening of pores, and protecting mitochondria from damage. ⑦ Inhibit the biosynthesis of tumor cell DNA. Green tea polyphenols can induce DNA double-band breakage in tumor cells, showing a positive correlation between tea polyphenol concentration and the degree of DNA double-band breakage. Thus, the synthesis of DNA in tumor cells can be inhibited, and the growth and proliferation of tumors can be further inhibited.
- Green tea polyphenolshave the ability to prevent and absorb the poisoning of radioactive substances.
According to the test, the effective rate of treatment with green tea polyphenols is more than 90% for radiation sickness caused by radiation therapy; for cytopenias, the treatment effect is better for leukopenia caused by radiation. Studies have shown that the comprehensive effect of green tea polyphenols, lipopolysaccharide and vitamin C can absorb radioactive substances and make them excreted through feces. Known as a natural UV filter.
- Green tea polyphenolshave the effect of protecting teeth and improving eyesight.
Green tea polyphenols can inhibit the reduction of calcium in the human body, which is beneficial for preventing dental caries, protecting teeth, and fixing teeth. According to the data, the test of “washing mouth with tea after meals” among primary school students reduces the dental caries rate by 80%. Green tea polyphenols can also reduce the turbidity of the eye lens, which has a positive effect on eye protection and eyesight.
- Green tea polyphenolshave obvious inhibitory and killing effects on pathogenic bacteria and viruses, and have obvious effects on anti-inflammatory and antidiarrheal.
Many medical units in my country use green tea polyphenols to treat acute and chronic diseases, and the effective rate is over 90%.
- Green tea polyphenolsare water-soluble substances, which can remove the greasy face, astringe pores, disinfect, sterilize, resist skin aging, and reduce the damage of ultraviolet radiation to the skin.
- The caffeine in green tea polyphenolscan excite the central nervous system, enhance the cerebral cortex, and have the effect of clearing the mind and refreshing the mind.
- The caffeine in green tea polyphenolscan stimulate the kidneys, improve the filtration rate of the kidneys, promote the rapid excretion of urine, and reduce the retention time of harmful substances in the kidneys. Caffeine can also eliminate excess lactic acid in the urine, which helps the body to eliminate fatigue.
- The application of green tea polyphenols
- Antioxidant used as food
Green tea polyphenols, as antioxidants in oily foods, have excellent antioxidant properties, and their efficacy is far superior to synthetic antioxidants 2,6-di-tert-butyl-4-methylphenol (BHT) and butylated hydroxyanisole (BHA). The antioxidant effect of green tea polyphenols can be used in the processing of meat products, the storage of oils and fats, the production of baked goods, dairy products, and fried foods, and can also be used in the preparation of various beverages. When freezing fresh fish, adding tea polyphenol antioxidants can prevent the oxidation of fish body fat.
2. Used as a food preservative
As a preservative, green tea polyphenols can slow down the biochemical activities of fruits and vegetables after picking and delay their post-ripening period. In addition, the preservative formulated with green tea polyphenols can also prevent discoloration and corruption during deep processing of various cakes, lactic acid beverages and livestock products.
3. Used as a color retention agent for food
Oxidation of the same pigment can change the color of food. Green tea polyphenols have strong reducing properties, which can prevent natural pigments (such as carotene, chlorophyll, safflower yellow, vitamin B2 and carmine, etc.) from fading due to photooxidation. stability has a certain effect.
4. Used as a deodorant for food
Chewing gum containing green tea polyphenols is 10 times more deodorant than ordinary chewing gum. For physiological halitosis, chewing for 3 minutes can be effective. In addition, adding 0.1% green tea extract to wine and beverages can be developed into wines and beverages with deodorizing function. This wine and beverage also has obvious deodorizing effect on bad breath caused by methyl mercaptan.
5. Tea polyphenol as an excellent additive for cosmetics
Green tea polyphenols have strong antibacterial effects (including skin bacteria and oral bacteria) and inhibit oxidase (such as tyrosinase, glucotransferase of mutant streptococcus, urine decarboxylase, lipoxygenase, etc.)
6. Green tea polyphenols can also be used as an important component of nutritional health care products.
7. Green tea polyphenols have also been widely used in the pharmaceutical industry.
In a word, the natural antioxidant properties and free radical scavenging effects of green tea polyphenols have attracted more and more attention of scientific workers, and have been widely used in medicine, beauty, food, etc., and the research and application fields of their effects are also expanding.
- Dose in daily life
1. It can be added to animal oils such as lard, chicken oil, fish oil, butter, butter, mayonnaise, and vegetable oils such as soybean oil, peanut oil, rapeseed oil, tea oil, corn oil, and palm oil to prevent the oil from becoming rancid. The addition amount is 0.005% to 0.05% of the oil content, and the effect is very significant.
2. Green tea polyphenols can be added to fried potato chips, fried instant noodles, fried peanuts, fried fish and other foods according to 0.01% to 0.02% of the oil content, which has a significant antioxidant effect and can prevent The fishy smell during frying.
3. During the processing of aquatic products, adding green tea polyphenols at a dosage of 0.01% to 0.02% can have significant anti-oxidation, anti-corruption and deodorizing effects.
4. Soak various meat products in a solution prepared with additives such as green tea polyphenols. The concentration of green tea polyphenols is 0.05% to 0.2%, the soaking time is 5 to 10 minutes, and the solution temperature is 60 to 70 °C. At this time, the protein and green tea polyphenols on the surface of meat products will form an airtight hard film. It can make meat products have antioxidant effect, can inhibit bacterial growth and prevent spoilage. In the processing of ham, sausage, bacon and other pickled foods, adding 0.01% to 0.02% of green tea polyphenols can not only inhibit oxidative corruption, but also reduce the content of nitrous acid in pickled foods, making pickled foods delicious scent.
5. Adding green tea polyphenols to dairy products can not only eliminate odor, but also prevent the oxidation and corruption of oily substances in dairy products, and can obviously improve the flavor of dairy products. The additive dosage is generally 0.01% to 0.05%.
6. Green tea polyphenols can be added to various baked goods with high fat, high sugar and oxidative corruption, such as moon cakes, biscuits, bread, instant noodles, etc. It can resist oxidation and rancidity, maintain freshness and improve quality. Green tea polyphenols can effectively remove the beany smell of soybean products. The dose is 0.005% to 0.02%.
7. Green tea polyphenols can be added to candies such as chewing gum, soft candy, crisp candy, sandwich candy, fruit candy, etc., which can effectively exert their antioxidant and fresh-keeping effects, and have functions such as eliminating bad breath and preventing dental caries. The dose is 0.05% to 0.02%.
8. Green tea polyphenols can be added to various beverages, such as soft drinks, cola, ice cream, lemon tea, ice cream, chrysanthemum tea, etc. It can also be added to alcohol, such as wine, rice wine, sake, liquor, etc. Added to fruit juices to prevent the breakdown and destruction of vitamin C, vitamin A, thiamine and carotene. The dose is 0.02% to 0.4%.
9. Green tea polyphenolscan be added to condiments, which have antiseptic and odor removal effects. The dose is 0.002% to 0.02%.
- Which tea has the highest content of tea polyphenols?
All tea contains polyphenols. In terms of tea types and production processes, green tea has the highest polyphenol content, because when making green tea, polyphenols have almost no oxidation process and are preserved. Green tea contains a large amount of tea polyphenols, which can effectively prevent radioactive substances from invading the bone marrow, and can quickly excrete strontium and cobalt from the body. The tannin content of green tea is 15% to 20% more than other tea leaves. Can inhibit the production of lipid peroxides that cause aging. Suppresses the canceration of cells and lowers blood pressure and blood sugar.
The above content is my detailed introduction to green tea polyphenols, we hope my friends can like it! I also thank my friends for helping to forward it to the people who need it around you, so that they can have a deeper understanding of green tea polyphenols. Friends who are interested in green tea polyphenols, please click here to contact us.
Xi’an Herb Bio is a professional Chinese supplier of natural ingredients, covering herbal extracts, food additives, fruit & vegetable powder and mushroom extract powder. If you aren interested in them, Please contact us for more information.
Leave A Comment