Feature

Tea polyphenols (Camellia sinensis polyphenols) is the general term for phenolic compounds in tea. Catechins are the main components of tea polyphenols, accounting for about 65% to 80% of the total tea polyphenols. Other components include flavonoids, flavonols, anthocyanins, phenolic acids, etc. Catechins include epicatechin, gallic acid catechin, epicatechin gallate, etc.
Production process: Using tea as raw material, it is made through alcohol extraction, concentration, separation, extraction, enzymolysis, concentration, drying and other processes.

Specification-COA

What is epicatechin used for?

1. Good antiviral effect. Tea extract can kill bacteria and stop diarrhea. Japanese scholars have reported that catechins with a concentration of 1-10 mol/L can inhibit influenza viruses in vitro, and the UK has reported that tea extracts can inhibit cold viruses.
2. Catechins can inhibit the growth and reproduction of most pathogenic strains. The good oxidation-promoting effect of catechins may directly cause damage to bacterial cells.
3. Catechins also have the effect of inhibiting obesity and regulating intestinal microbial flora.
4. Supports Skin Health. Epicatechin has a protective effect on UVR-induced cell photoaging, and its mechanism is related to reducing oxidative stress, inflammatory response and slowing down collagen degradation.

Mostly used in health foods, it plays a role in reducing fat and weight, anti-oxidation and scavenging free radicals.
And also as a raw material for new sports drinks.