The last book said that the functional components of tea have many benefits to the human body, and the effective use of these functional ingredients has high value and significance. From this point of view, let's take a closer look at these functional ingredients, what they are, and what they do.
So why does tea have health care functions? The root cause lies in the organic compounds contained (accounting for 15% to 21% of the dry weight of tea), which contain 20% to 30% protein, 1% to 4% amino acids, 2% to 5% alkaloids, 20% to 35% phenols, 20% to 25% carbohydrates, about 3% organic acids, about 8% fat, about 1% of pigment substances, 0.005% to 0.03% of aromatic substances, 0.6% to 1.0% of vitamins.
< h1 class= "pgc-h-arrow-right" > mention health functions, tea polyphenols are thought</h1> of
Among these organic compounds in tea, the most special is the "tea polyphenols", the content of which can reach 20% to 35%, which is difficult for other plants to match. In addition, the polyphenols in tea, due to the particularity of chemical structure, show a very strong biological activity, which can bring better health care to people.
Tea polyphenol extract
What exactly is < h1 class="pgc-h-arrow-right" > tea polyphenols? </h1>
Tea polyphenols refer to a class of polyhydroxyphenolic substances rich in tea, which are the most characteristic secondary metabolites in tea.
According to the chemical structure classification, tea polyphenols can be divided into four categories, namely flavanols (that is, catechins), flavonoids, phenolic acids, anthocyanins, of which catechins are the main components of tea polyphenols, accounting for about 70% of the total amount of tea polyphenols, and the activity is also the strongest. It is followed by flavonoids and flavonoids, which account for 3% to 4% of the dry weight of tea leaves. Phenolic acids account for 1% to 2% of the dry weight of tea leaves, and their activity is relatively weak.
At present, it has been found that there are more than ten catechin compounds in tea, of which epigallocatechin gallate (L-EGCG) has the highest content, accounting for about 70% of the total catechins, and its molecular structure contains 8 phenolic hydroxyl groups, which is the most functionally active catechin.
Molecular structure diagram of epigallocatechin gallate (L-EGCG).
The content of catechins in the tea plant is not uniform, and the content varies from variety to variety, season to season, and to different parts.
There are obvious differences in the content and composition of different tea varieties and catechins. Generally speaking, large-leaf tea plants in Yunnan, Guangdong, Hainan and other places contain more catechins, while the content of small and medium-leaf tea plants in Zhejiang, Jiangsu, Anhui and other places is relatively low.
In terms of the growing season of tea plants, the content of catechins in the new shoots of tea plants is the highest in summer, followed by autumn and the least in spring.
The content distribution of catechins in different parts of the same tea plant is closely related to the bioabolism of catechins, and the content is generally the highest in the growing parts such as the new shoots of the tea plant, while the content of old leaves, stems and other parts is less, and the content in the roots is extremely small.
What are the health benefits of <h1 class="pgc-h-arrow-right" > tea polyphenols? </h1>
Since it is a functional ingredient, it is natural to introduce the excellent performance of tea polyphenols.
Modern research shows that tea polyphenols are important biologically active substances in tea, with antioxidants, scavenging human free radicals, anti-aging, enhancing body immunity, lowering blood lipids, lowering blood sugar, anti-radiation, anti-cancer and anti-cancer, antibacterial, antiviral, anti-caries and other physiological regulatory functions, is a very ideal functional raw materials, in health food, medicine and other industries have broad application prospects. For example, heart and brain health tablets and capsules and other preparations, is a tea extract tea polyphenols as raw materials prepared of drugs, the function is to clear the head, wake up the brain, turbidity and lipid reduction, can be used for dizziness, chest tightness and shortness of breath, fatigue and fatigue, lack of energy, memory loss and other symptoms. The U.S. Food and Drug Administration (FDA) approved tea polyphenols as prescription drugs in 2006, one of the plant (herbal) drugs approved for marketing since the Drug Amendment Regulations of 1962.
So far, China has many health foods developed using tea polyphenols, which can be used to enhance people's body immunity decline, prevent cardiovascular and cerebrovascular diseases, lower blood lipids and lose weight. The existing tea polyphenol health food is mainly auxiliary lipid-lowering products (accounting for 21.45%), weight loss products (accounting for 18.28%), immune-enhancing products (accounting for 15.35%), anti-aging products (accounting for 7.45%), alleviating physical fatigue products (accounting for 6.32%), and other products (accounting for 31.15%).
Tea polyphenol tablets
<h1 class="pgc-h-arrow-right" > good ingredients need to be used effectively</h1>
Tea polyphenols are natural antioxidants, preservatives and food additives that replace synthetic antioxidants such as butyl hydroxyanisole, propyl gallate and butylated hydroxytoluene. As early as 1991, tea polyphenols appeared as antioxidants in food additives. In 2010, EGCG was also listed as a new resource food, providing a regulatory basis for its application in the food field.
Tea polyphenols have been industrially extracted and prepared in China, with content specifications of 98%, 90%, 70%, 50% and 40%, etc., and have been widely used in food, beverage, oil, medicine, daily chemical and other products.
In food, tea polyphenols are mainly used in noodles containing tea polyphenols, steamed buns, candy, chewing gum, chocolate, pastries, ice cream and other foods, as well as raw tea drinks, flower and fruit tea drinks, milk tea drinks and health tea drinks, which are deeply loved by consumers. Tea polyphenols are added to soy milk, soda, cola, beer, liquor and other products, and beverages with antioxidant and other functions can also be developed.
Tea polyphenols are used in daily chemical products, can be made to produce facial cleanser, toner, lotion, cream, sunscreen, shampoo, soap, shower gel, washing powder, hand sanitizer, etc., with deep cleaning, bacteriostatic and anti-inflammatory, hydrating and moisturizing functions. Mouthwash containing tea polyphenols, green tea toothpaste, black tea toothpaste, etc., can eliminate oral odor, maintain oral hygiene, and effectively protect the teeth of the gums. Adding tea polyphenols to cotton fabrics (underwear, shoes, socks, etc.) can inhibit or kill skin disease bacteria and fungi, while eliminating odors.
Tea polyphenol toothpaste
Tea polyphenol cosmetics