Tea Polyphenols, 84650-60-2

Synonyms: Green Tea Extract Powder; Green Tea P.E

Category: herbal extract, food additive, antioxidant agent, nutritional supplement.

Hs Code: 29072290

MF: C17H19N3O

MW: 281.36

CAS: 84650-60-2

EINECS: 200-053-1

We provide green tea extract in many kinds of specifications upon clients special requirement

Some specifications are as follows.

A) Tea Polyphenols: 98%, 95%, 90%, 80%

b) Catechins: >80%, 60%, 55%, >50%, >40%, >30%

c) EGCG 45%

d) Caffeine: <0.5%, <1%, <3%, <8%, <10%

Product Type: Nutrient Additives, additive

Package:     25kg/cardboard drum (Four-layer)

Place of origin: wuhan china (main land)

Characteristic: yellowish to dark powder, brown aqueous solution of tea, white powder or crystalline solid, with astringency.

Usage:

1. Lower blood-lipid

2. Improve the immune system

3. Reduce glucose and the risk of cardiovascular diseases

4. Clean out free radical, as well as prevent senescence

Tea polyphenols have antioxidant and anti-aging, lowering blood pressure and a series of good pharmacological features. China provides for filling cakes, grease and ham, the maximum use of 0.4g/kg; for meat and fish products, the largest use of 0.3g/kg; for fried food and instant noodles, the maximum usage of 0.2 g / kg (with oil in the total catechins); for fatty sauces, maximum use of 0.lg/kg.

Antioxidant for the food industry, fresh, remove smell, the pharmaceutical industry for anti-bacterial, anti-cancer, anti-aging cosmetic products for the special features on the additive.

We supply green tea extract with competitive price in world market.

If you need any inquire of our products, please do not hesitate to ask us.

Main Functions:

1. Cancer Prevention

2. Cardioprotection; prevention of atherosclerosis

3. Prevention of tooth decay and gum disease

4. Liver protection

5. Anti-platelet aggregation to prevent blood clotting

6. Kidney function improvement

7. Protection and restoration of immune system

8. Inhibition of infectious pathogens

9. To aid digestion and carbohydrate utilization

10. Cellular and tissue antioxidant