Feature

Tea contains a variety of active ingredients, such as amino acids, tea polysaccharides, alkaloids, tea polyphenols and pectin. Tea Polyphenols are polyphenolic compounds found in tea. As a natural and highly effective health ingredient and food additive, they are used in the food industry.

Specification-COA

Function and Application

1. The polyphenol compounds in tea have antibacterial ability. It can remove excessive free radicals in the body. This is because tea polyphenols are rich in phenolic hydroxyl groups, which can combine with free radicals to achieve the effect of removing free radicals.
   Tea polyphenols have antioxidant and anti-mutagenic effects.
2. EGCG is the substance with the highest content among catechins and plays the main antioxidant activity. The biological activity comes from the phenolic hydroxyl groups in the tea polyphenol molecules.
3. It can remove the odor of methyl mercaptan and remove bad breath. It can be made into chewing gum and cigarette filters.
4. It is effective in removing harmful free radicals, bacteria, and reducing bad odors. It is used in meat and meat products to keep the original fresh color of meat products.
5. Tea extract can inhibit caries-causing bacteria and significantly reduce plaque.