Chinese people love drinking tea, not only for its refreshing taste, but also for the healthy lifestyle they have developed over the years. But do you know what ingredient in tea is beneficial to the body and mind? Today, let's talk about the gem of tea -- tea polyphenols.
Tea polyphenols is the general name of tea polyphenols, including flavanols, anthocyanins, flavonoids, flavonols and phenolic acids, etc. Flavanols (catechins), accounting for about 70% of the total amount of tea polyphenols, is one of the main ingredients in the formation of tea color and flavor, and also one of the main ingredients with health care function in tea.
Not all teas contain the same amount of polyphenols. The deeper the tea fermentation, the more tea polyphenols are converted into other substances, and the polyphenols content will decrease accordingly. However, green tea is rich in polyphenols without fermentation. Data show that the polyphenols content in green tea is 144% higher than that of black tea of the same quality, and 59% higher than that of Oolong tea of the same quality. In addition to the type of tea, the quality of tea also affects the content of tea polyphenols. For example, when making tea leaves, the younger the leaves, the better the quality. Because young leaves grow at the top, most close to sunlight, can fully carry out photosynthesis, will synthesize more phenolic substances.
Tea polyphenols have strong antioxidant and physiological activities. They are scavenger of free radicals in human body and can inhibit lipoxygenase and lipid peroxidation in skin mitochondria, thus having anti-aging effect. Studies have shown that 1 mg of tea polyphenols can remove excessive free radicals harmful to human body equivalent to 9 micrograms of superoxide dismutase (SOD), much higher than other similar substances; The antioxidant activity of tea polyphenols is 18 times stronger than vitamin E, and it has synergistic effect with vitamin C and E.
Polyphenols can strongly inhibit the release of histamine, and it has been proved by experiments that tea polyphenols have 2-10 times stronger inhibition effect in anti-allergic reaction and anti-allergic skin reaction than the commonly used anti-allergic drugs.
Tea polyphenols have strong adsorption effect on heavy metals, and can form complex complex with heavy metals to produce precipitation, which is beneficial to reduce the toxic effect of heavy metals on human body. In addition, tea polyphenols can improve liver function and diuretic effect, so it has a good anti-alkaloid poisoning effect.
Theine in tea polyphenols can increase the secretion of gastric juice, which can help digestion and enhance the ability to break down fat. The so-called "long food makes thin" truth is here.
Tea polyphenols and their oxidation products have excellent anti-radiation function, can absorb radioactive substances, prevent their diffusion in the human body, known as the natural UV filter.
Tea polyphenols can kill lactic acid bacteria and other caries bacteria in the dental crevice, inhibit the activity of glucose polymerase, and effectively interrupt the process of tooth caries formation. The protein food left in the crevices acts as a substrate for the proliferation of decaying bacteria, which tea polyphenols kill.
Tea polyphenols are water-soluble substances, washing face with it can remove greasy face, convergence pores, disinfection, sterilization, anti-aging skin, reduce the uv radiation in the sun to the skin damage and other effects.
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