Tea polyphenols (green tea extract) is the general term for more than thirty kinds of polyphenols in tea. It is a pure natural mixture extracted from green tea. It is mainly composed of catechin, flavonoids, anthocyanins and phenolic acids. Composed of large classes of substances.
Tea polyphenols stimulate the change of antibody activity by increasing the total amount of human immunoglobulin and maintaining it at a high level, thereby improving the overall immunity of the person and promoting the body's own conditioning function.
Tea polyphenols' anti-cancer, anti-aging, hypoglycemic, prevention and treatment of arteriosclerosis, liver protection and liver protection may be related to its anti-oxidation and removal of harmful free radicals in the body. Tea polyphenols have been approved as a food antioxidant.
Many countries such as the United Kingdom, the United States, Japan, and China have conducted extensive research on the role of tea polyphenols in inhibiting human immunodeficiency virus-I reverse transcript (HIV-IRT). Japanese scholars have confirmed that tea polyphenols are indeed a new type of strong inhibitor of HIV-IRT.
The research on the anti-cancer, anti-cancer and anti-mutation of tea has been reported in many countries at home and abroad. A large number of studies have confirmed that tea can not only inhibit mutations induced by a variety of chemical carcinogens, but also inhibit the mutagenic effects of some mixed carcinogens (fog concentrate, coal tar, smoked fish extract, X-ray).
Tea polyphenols extracted from tea leaves are a class of chemical substances containing polyphenolic hydroxyl groups, which are easily oxidized into esters to provide proton H, so they have significant antioxidant characteristics. The antioxidant capacity of tea polyphenols is 18 times that of vitamin E and 3 to 10 times that of vitamin C.
In recent years, research by scientists has proved that tea polyphenols have the functions of anticoagulation, fibrinolysis, antiplatelet aggregation, lowering blood pressure, lowering blood fat, preventing and curing atherosclerosis, and protecting myocardium.
Studies have shown that tea polyphenols have a significant inhibitory effect on hyaluronidase, and the inhibitory activity of theaflavin to gallic acid is 99.1%.
Catechins can inhibit the H-K-ATPase on the gastric mucosa, thereby fundamentally inhibiting the secretion of gastric acid, reducing the stimulation and damage of gastric acid on the gastric mucosa, while catechins can also treat ulcers. In addition, catechins also have a certain relief effect on gastrointestinal cramps.