Tea polyphenols are the general name of polyphenols in tea, including flavanols, anthocyanins, flavonoids, flavonols and phenolic acids. Flavonol (catechin) is the most important. Tea polyphenols, also known as tea tannins or tea tannins, are one of the main components that form the color, fragrance and health care functions of tea. Tea polyphenols have the efficacy of detoxification and anti-radiation, and are praised as "radiation nemesis" by the health care medical community.

Nutritional value of tea polyphenols

1, tea polyphenols can scavenge harmful free radicals, block the process of lipid peroxidation and improve the activity of enzymes in human body.

2. Flavanol in tea polyphenols can stimulate renal vasodilation and increase renal blood flow, thus improving glomerular filtration rate and eliminating lactic acid in urine.

3. Tea polyphenols can promote the absorption of vitamin C by human body.

Efficacy and function of tea polyphenols

1, which helps to delay aging. Tea polyphenols have strong oxidation resistance and physiological activity, and are scavengers of human free radicals. 1 mg tea polyphenols have the same effect of eliminating excessive free radicals harmful to human body as 9 micrograms of superoxide dismutase, which is much higher than other similar substances. Tea polyphenols can block lipid peroxidation and remove active enzymes. According to the test results of Tomoyo in Ota, Japan, it is confirmed that the anti-aging effect of tea polyphenols is 18 times stronger than that of vitamin E.

2, help to inhibit cardiovascular disease. The human body has cardiovascular diseases such as high cholesterol and triglycerides, such as fat deposition on the inner wall of blood vessels and atherosclerotic plaques formed after vascular smooth muscle cells proliferate. Tea polyphenols, especially catechins ECG and EGC in tea polyphenols and its oxidation products theaflavins, are helpful to inhibit this mottled proliferation, reduce the formation of fibrinogen that enhances coagulation viscosity, make coagulation clear, and thus inhibit atherosclerosis.

3, help to prevent and fight cancer. Tea polyphenols can block the synthesis of carcinogens such as nitrite in the body, which can directly kill cancer cells and improve the immune ability of the body. Tea polyphenols (mainly catechins) in tea are beneficial to the prevention and adjuvant treatment of cancers such as gastric cancer and intestinal cancer.

4. It is helpful to prevent and treat radiation injury. Tea polyphenols and their oxidation products have the ability to absorb the toxicity of radioactive substances strontium 90 and cobalt 60.

5, help to inhibit and resist viruses. Tea polyphenols have strong convergence, obvious inhibition and killing effects on pathogenic bacteria and viruses, and obvious anti-inflammatory and antidiarrheal effects.

6, help beauty and skin care. Tea polyphenols are water-soluble substances, which can remove greasy face and astringe pores, and have the effects of disinfection, sterilization, anti-aging and reducing the damage of ultraviolet rays in the sun to the skin.

7. Tea polyphenols are added to food to prevent and delay the automatic oxidative decomposition of unsaturated fatty acids, thus achieving the effect of antisepsis.