Green tea extract 40% polyphenols / 10% EGCG Green tea extract 40% polyphenols / 12% EGCG Green tea extract 40% polyphenols / 15% EGCG Green tea extract 50% polyphenols / 30% catechins / <1% caffeine Green tea extract 75% polyphenols / 50% catechins / 30% EGCG Green tea extract 90% polyphenols / 70% catechins / 40% EGCG Green tea extract 95% polyphenols / 80% catechins / 45% EGCG / <1% caffeine Green tea extract 98% polyphenols / 80% catechins / <1% caffeine Green tea extract 99% polyphenols / 85% catechins / <0.5% caffeine Green tea extract 85% catechins / 50% EGCG/ <1% caffeine Green tea extract 85% catechins / 60% EGCG/ <0.5% caffeine Green tea extract 20% L-theanine Green tea extract 30% L-theanine / <2% caffeine Green tea extract 98% L-theanine Green tea extract 20% polysaccharides Instant black tea extract 25% polyphenols Instant green tea extract 40% polyphenols Instant Oolong tea extract 25% polyphenols Instant jasmine tea extract 40% polyphenols Instant Pu'er tea extract 25% polyphenols
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Green tea & green tea extract
1. Green tea extract and instant green tea (spray dried) Color: Light yellow powder or greenish yellow powder Latin name: Camellia sinensis O. Ktze. Active ingredients: polyphenols, catechins, EGCG, polysaccharides, etc. Specifications: 30%~99% polyphenols, 20%~99% catechins, 10%~99% EGCG Solubility: we have two series, one of which can absolutely soluble in water with room temperature and another one is good soluble in hot water. Plant used: 100% natural or organic dried green tea leaf Packing: 25kg/drum Annual availability: 500 MT of green tea extract and 1000 MT instant green tea (spray dried). 2. Chemical structure of catechins: 3. Brief description
Green tea is second only to water as the most consumed beverage in the world. It has been used medicinally for centuries in India and China. Green tea is prepared by picking, lightly steaming and allowing the leaves to dry whereas black tea is fermented before drying. Fermentation can destroy some of the active components of black tea. The active constituents in green tea are powerful antioxidants called polyphenols (catechins) and flavonols. Tannins in tea are large polyphenol molecules and form the bulk of the active compounds in green tea, while catechins make up nearly 90% of the tannins. Several catechins are present in significant quantities and account for the bulk of research: epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG) and epigallocatechin gallate EGCG. EGCG accounts for 10-50% of the total catechin content and appears to be the most powerful of the catechins; its antioxidant activity about 25-100 times more potent than vitamins C and E. One cup of green tea may provide 10-40mg of polyphenols and has antioxidant activity greater than a serving of broccoli, spinach, carrots or strawberries. 4. Reported effects of green tea A cup of green tea enhances healt Green tea prevents cancer Green tea restricts the increase of blood cholesterol Green tea controls high blood pressure Green tea lowers the blood sugar level Green tea suppresses aging Green tea refreshes the body Green tea deters food poisoning Green tea stops cavities Green tea fights virus Green tea acts as a functional food
