1, cancer prevention, tea polyphenols (mainly catechins) in tea are beneficial to the prevention and adjuvant treatment of cancers such as gastric cancer and intestinal cancer.

2. Prevention and treatment of radiation injury. Tea polyphenols and their oxidation products have the ability to absorb the toxicity of radioactive substances strontium 90 and cobalt 60.

3. Inhibit and resist viruses and bacteria. Tea polyphenols have strong astringency, obvious inhibition and killing effects on pathogenic bacteria and viruses, and obvious anti-inflammatory and antidiarrheal effects.