Views: 0 Author: Site Editor Publish Time: 2022-11-23 Origin: Site
Tea polyphenols is the general term for phenolic substances and their derivatives in tea, not a single substance, so they are often called polyphenols. It is one of the main components that form the color, aroma and taste of tea, and is also one of the main components that have health care functions in tea. In the past, tea polyphenols were also called tea tannins. The content of tea polyphenols in tea is generally 15% - 20%. Among the components of tea polyphenols, flavanols are the main components, and flavanols are mainly catechins. The content of catechins accounts for about 70% of the total amount of tea polyphenols.
1. Used as an antioxidant
Tea polyphenols are used as antioxidants. Since tea polyphenols mostly contain more than 2 ortho-hydroxyl polyphenols and have strong hydrogen supply capacity, they are ideal antioxidants. Among the four main catechins, the antioxidant capacity was EGCG>EGC>ECG>EC. As an antioxidant for oily foods, it has excellent antioxidant properties, and its effectiveness is far superior to that of synthetic antioxidants 2,6-di-tert-butyl-4-methylphenol (BHT) and butyl hydroxy anise (BHA). The antioxidant effect of tea polyphenols can be used in meat processing, oil storage and baked food, dairy products, fried food production, and can also be used in the preparation of various beverages. When freezing fresh fish, adding tea polyphenol antioxidants can prevent the oxidation of fish body fat.
2. Used as a food preservative
Tea polyphenols have inhibitory activity against nearly a hundred kinds of bacteria in nature, showing broad-spectrum antibacterial properties, and are good food preservatives. As a preservative, tea polyphenols can slow down the biochemical activities of picked fruits and vegetables and delay their post-ripening period. In addition, the antistaling agent formulated with tea polyphenols can also prevent discoloration and corruption of various pastries, lactic acid drinks and animal husbandry products during deep processing.
3. Used as food color retention agent
The oxidation of the same pigment can change the color of food. Tea polyphenols have strong reducing properties, which can prevent natural pigments (such as carotene, chlorophyll, safflower yellow, vitamins and carmine, etc.) Stability has a certain effect.
4. Used as food deodorant
Bad breath is mainly caused by volatile sulfur-containing compounds and nitrogen-containing compounds, among which sulfides such as hydrogen sulfide and methyl mercaptan have the heaviest odor. The deodorizing power of chewing gum containing tea polyphenols is 10 times higher than that of ordinary chewing gum. For physiological bad breath, chewing for 3 minutes can be effective. In addition, by adding 0.1% green tea extract to wine and beverages, it can be developed into wine and beverages with deodorization function.
As an excellent additive for cosmetics and daily necessities, tea polyphenols have the following remarkable effects: strong antibacterial effect (including skin bacteria and oral bacteria) and inhibition of oxidase (such as tyrosinase, glucose transfer of Streptococcus mutans) enzyme, ornithine decarboxylase, lipoxygenase, etc.), it can prevent and treat skin diseases, skin allergies, skin pigmentation and anti-wrinkle, anti-caries, dental plaque, periodontitis and bad breath, etc. At the same time, it can prevent the sun's rays from damaging the skin, and in addition, it can eliminate bad breath. Therefore, tea polyphenols can be used in cosmetics and daily necessities as antioxidants, preservation agents, anti-wrinkle agents, skin whitening agents, radiation protection agents, sunscreen agents and special cosmetic additives, as well as daily cosmetics, such as bath Soap, body wash, shampoo, detergent, toothpaste, tooth powder, mouthwash, anti-halitosis agent, etc., increase the function of these products.
Tea polyphenols have obvious preventive effects on the following diseases: lowering blood pressure, anticoagulation, lowering blood fat and obesity, preventing and treating cardiovascular diseases such as arteriosclerosis and thrombosis, lowering blood sugar, preventing and treating diabetes, bactericidal and antiviral; preventing and treating gastrointestinal tract, respiratory tract , influenza and other diseases; prevention and treatment of hepatitis, anti-aging and enhancement of immune function; tooth health, prevention and treatment of periodontitis, prevention of dental caries, deodorization and detoxification and other effects. Tea polyphenols can be used as auxiliary medicines and raw materials for health care medicines for patients with the above diseases.
Tea polyphenol is an excellent natural antioxidant, and its antioxidant activity is closely related to the synergy between the components. The best combination is EGCG (epigallocatechin gallate): ECG (epicatechin gallate): EGC (epigallocatechin): EC (epicatechin) = 5:2:2:1. Moreover, tea polyphenols also have synergistic effects with other antioxidants, such as VC, VE, carotenoids and glutathione. These synergistic effects enhanced the antioxidant effects of tea polyphenols. At present, a large number of experimental studies have shown that various pharmacological activities of tea polyphenols, such as anti-tumor, anti-aging and blood lipid regulation, are closely related to the antioxidant properties of tea polyphenols.
2. Regulate blood fat
Tea polyphenols can comprehensively adjust blood lipids, especially reduce serum TG (triglyceride), TC (total cholesterol) and low-density lipoprotein cholesterol (LDL-C) content, and increase high-density lipoprotein. In addition, tea polyphenols are strong inhibitors of low-density lipoprotein oxidation, can effectively inhibit the oxidative modification of LDL, and have a certain inhibitory effect on the factors affecting the formation of atherosclerosis.
3. Antiviral and antibacterial effects
As a broad-spectrum, potent and low-toxic antibacterial drug, tea polyphenols have been recognized by scholars in many countries in the world. In many antibacterial tests, it was found that it is effective against many pathogenic bacteria such as Proteus vulgaris, Staphylococcus aureus, Staphylococcus epidermidis, Streptococcus mutans, Botulinum toxin, Lactobacillus, Vibrio cholerae and Streptococcus mutans, especially It has different degrees of inhibitory and killing effects on intestinal pathogenic bacteria. At the same time, it is also effective in preventing antibiotic-resistant Staphylococcus infection and has inhibitory activity on hemolysin. In addition, tea polyphenols also have a strong inhibitory effect on pathogenic fungi that can cause human skin diseases, such as tinea capitis, tinea vesicularis, tinea pediculatus and tinea tenaculum. Tea polyphenols can also protect the beneficial bacteria in the intestine.
Tea polyphenols are a natural antioxidant with significant antioxidant effects, which can eliminate excessive free radicals in the human body, protect the structure of cell membranes, slow down the aging of the human body, and prolong the life of the human body. Tea polyphenols have unique protective and therapeutic effects on the skin. They can effectively prevent the damage of ultraviolet rays to the skin. In addition, tea polyphenols also have the effect of improving chronic renal failure and glomerulonephritis, as well as regulating immunity.