Natural Raw Material Green Tea Extract Powder CAS 84650-60-2 Pure Tea Polyphenol Powder

• Customization: Available
• Certification: ISO, Halal
• Assay Method: HPLC-MS, HPLC
• Model NO.: NY024
• Application: Health Care Products, Medicine, Softgels, Tinctures, Liquids, Drops
• State: Powder
• Extract Source: Tea Leaf
• Lead Time: 5 Days
• Color: White Powder
• Transport Package: 25kg/Drum
• Specification: 98%
• Trademark: Nutrayours/ OEM
• Origin: China
• HS Code: 1302199099

Product Description

 

About this item

 

• 100% NATURAL PRODUCT: No artificial colors or flavors
• Verified herb identity, confirmed highest quality of raw herb and the extract
• Best natural sources of herbs and raw materials: Every vendor is carefully picked to meet our high standards
• Third-party lab tested, pure  tea polyphenols

      Tea polyphenols is the general name of polyphenols in tea. lt is a white amorphous powder, easily soluble in water, soluble in ethanol, methanol, acetone, ethyl acetate, and insoluble in chloroform.The content of tea polyphenols in green tea is high, accounting for 15%~30% of its quality. The main components of tea polyphenols are: flavanones, anthocyanins, flavonols and anthocyanins, phenolic acids and phenolic acids. Among them, flavanones (mainly catechins) are the most important, accounting for60% to 80% of the total tea polyphenols, followed by flavonoids, and the content of other phenols is relatively small

Specific efficacy
      (1) Inhibit lipoprotein synthesis, accelerate lipid decomposition, promote the conversion of
cholesterol into bile acids, and reduce cholesterol content.
      (2) lt has a regulating effect on the sugar metabolism disorder of the human body, and can reduce the blood sugar level so as to effectively prevent and treat diabetes.
     (3) can promote the absorption of vitamin C by the human body, so as to effectively prevent and treat bad blood.

      Experiments have shown that a300ml cup of green tea has the antioxidant effect of 12 cups of white wine, 5 Onions,4 apples,7 cups of orange juice, and 11/2 cups of red wine.

Keywords:Flavanols, anthocyanins, flavonoids, flavonols and phenolic acids, etc

About us

* The statements in this section have not been evaluated by the FDA or EFSA.
References


1.Hong M, Yu J, Wang X, Liu Y, Zhan S, Wu Z, Zhang X.Nutrients. 2022 Jul 22;14(15):3012. doi: 10.3390/nu14153012.PMID: 35893865 
2.Xing L, Zhang H, Qi R, Tsao R, Mine Y.J Agric Food Chem. 2019 Jan 30;67(4):1029-1043. doi: 10.1021/acs.jafc.8b06146. Epub 2019 Jan 17.PMID: 30653316 
3.Zhao T, Li C, Wang S, Song X.Molecules. 2022 Jun 18;27(12):3909. doi: 10.3390/molecules27123909.PMID: 35745040 
4.Dai YH, Wei JR, Chen XQ.Compr Rev Food Sci Food Saf. 2023 Jul;22(4):3130-3150. doi: 10.1111/1541-4337.13178. Epub 2023 May 17.PMID: 37195216 
5.Zhang W, Liu Y, Zhang X, Wu Z, Weng P.Biotechnol Lett. 2022 Mar;44(3):387-398. doi: 10.1007/s10529-022-03234-1. Epub 2022 Feb 28.PMID: 35229222