Tea Polyphenols 60% Catechins 40% EGCG 22% Green Tea Extract

Product Name: Tea Polyphenols 60%, Catechins 40%, EGCG 22% Green Tea Extract Model NO.: 84650-60-2 Type: Tea Polyphenols, Catechins, EGCG State: Powder Color: Yellowish Brown Application: Health Care Products Application Form: Paste, Tablet, Capsule Assay Method: HPLC Certification: ISO, Kosher Product Name: Green Tea Extract Botanical Source: Camellia Sinensis O. Ktze CAS No: 84650-60-2 Active Ingredient: Polyphenols, Catechins, EGCG Appearance: Fine Yellowish Brown Powder Solubility: Soluble in Water Trademark: Kingherbs Transport Package: Net Weight: 25kgs/Drum. Specification: Tea Polyphenols 60%, Catechins 40%, EGCG 22% Origin: China HS Code: 2938909090 Product Description Green Tea ExtractProduct Name:Green Tea ExtractBotanical Source:Camellia sinensis O. Ktze.CAS No.:84650-60-2Plant Parts Used :LeafSpecification:Tea Polyphenols20%,30%,40%,50%,60%,70%,80%,90%,95%,98%By UVEGCG 10%,20%,30%,35%,45%,60%,80%ByHPLCCatechins10%,20%,25%,30%,40%,60%,75%,85%,88%ByHPLCMolecular Formula:Tea Polyphenols C29H24O1, EGCG C22H18O11,Catechins C15H14O6•H2OMolecular Weight:Tea Polyphenols 516.5, EGCG 458.4, Catechins 308.28IntroductionA green tea extract is aherbal derivative fromgreen tealeaves (Camellia sinensis). Containingantioxidantingredients -mainly green teacatechins(GTC) -green tea and its derivatives are sometimes used asdietary supplementsand inalternative medicine.Types of green tea extracts1 Strong infusionsDuring the strong infusion green tea leaves are processed by soaking in the aqueous solution of alcohol (the aspect content is about 2% w/w).2 Soft extractsTo obtain soft extracts, the solution made by strong infusion beforehand is further concentrated to 20-25% (the catechin content is about 20% w/w).3 Dry extractsAfter the strong infusions have been concentrated to 40-50% solids (the catechin content is above 25% w/w),they are sprayed and then become dehydrated extract and powder. The leftovers -water content, which is less than 5% w/w, and the extract -are usually processed as apowder containing inert processing aids to become suitable for avariety of uses (tablets, capsules, dry mixes, etc.).4 Partly purified extractsFurther purification processes, for example, solvent extraction or columnchromatographytechniques, as well as new techniques such as membrane extraction and separation, are utilized in order to acquire ahigher content of tea catechins.Chemistry and biochemistry1 ConstituentsThe cardinal antioxidative ingredient in the green tea extract is green tea catechins (GTC), which comprise four major epicatechin derivatives; namely, epicatechin (EC),epigallocatechin(EGC),epicatechin gallate(ECG), andepigallocatechin gallate(EGCG). Of which, EGCG accounts for more than 40% of the total content.Other components include three kinds offlavonoids, known askaempferol,quercetin, andmyricetin.A remarkably higher content of myricetin is detected in tea and its extracts than in many other plants, and this high concentration of myricetin may have some implications with thebioactivityof tea and its extracts.may be excluded in green tea extracts in order to avoid side-effects; green tea extract supplements are now available.2 Chemical propertiesGreen tea extract is approximately two times more antioxidant-active thanVitamin C. The main attribution is supposed to be EGCG. One study by the Drug and Food department of Iran in 2008 compared antioxidant properties of various green tea compounds with those of vitamin Cand vitamin E: the study concluded that green tea extracts -for atotal of approximately 68 mg of combined phenols, flavonoids and anthocyanidin present from 1g of asample of "Chinas green tea" leaves, the grade yielding the highest content of bioactive chemicals- had the equivalent antioxidant power found in 50 mg-275 mg of vitamin Cand 156 mg-813 mg of vitamin E.Inalkalinesolutions (pH >8) GTC (green tea catechins) is rather unstable; inacidicsolutions (pH <4), however, GTC shows excellent stability. The stability in alkaline solutions varies between four components of GTC in green tea extracts. Recent study demonstrates that EGCG and EGC is more unstable than EC and ECG in abasic solution, giving an explanation to the fact that EGCG and EGC do not circulate in the basicsodium phosphatebuffer fluid of human body.In ahigh temperature environment, GTC is not stable: anepimerizationchange is likely to occur, because heating results in the conversion from EGCG to GCG.Thus it is considered inappropriate to infuse green tea or its extracts with overheated water.3 Biochemical propertiesThe biochemical properties of green tea extracts can be generally divided into four aspects -antioxidant,anticarcinogen,anti-inflammatory, and anti-radiation.Scavenging effect of lipid free-radicals (one antioxidant property) ofpolyphenolsin green tea extracts can be observed in experiments. The ability of GTP in green tea extracts to eliminate lipid-derived free radicals is noticeably stronger (almost 50 times) than that of ginkgo biloba extracts. Further investigations indicate that the boosting level ofsuperoxide dismutase(SOD) and glutathione dismutase (GSHPx) may account for the inhibitory effect of GTC against lipid oxidation (rancidification). Generally speaking, green tea extracts are more effective as antioxidants than black tea extracts are due to the better preservation of catechins contained in green tea extracts.Moreover, the anti carcinogenic properties of green tea extracts have been afocus of recent scientific research. In many experiments, green tea extracts show inhibitory effects on cancer cells. Invitro assays have shown that catechin ,which are main components in green tea extracts, block the cell cycle of cancer cells (cytotoxicity) and induce programmed cell death;in vivo, green tea extracts also inhibitprostatic carcinomatransplanted in nude mice.In addition, green tea extracts also contain awide-range of anti-inflammatory characteristics, so green tea extract may be helpful in treating chronic inflammatory states. The bactericidal activity against S.mutans is conspicuous in Japanese green tea extracts, and themaltoselevel in mouth is consistently lower after drinking tea. Therefore, green tea extracts may be effective in oral hygiene maintenance.Tea PolyphenolsTeapolyphenolsare chemical compounds, such as flavanoids andtannins, found naturally in tea. Depending on how the tea is harvested, handled, processed, and brewed, the polyphenol level can vary. These chemical compounds are believed to be beneficial to human health, and they are the basis of many claims made about the health benefits of tea. As with many natural compounds that appear to have health benefits, it is difficult to isolate and study these polyphenols on their own, and some researchers have suggested that their actions in the body may actually be the result of several compounds working together.Polyphenols are antioxidants, which means that they can reduce the risk of developing coronary artery disease and anumber of other health problems. The compounds found in tea have also been linked with cancer reduction, as they appear to block the action of some enzymes linked with this condition. Because cancer is so complex and it can be influenced by many environmental and genetic factors, scientists are reluctant to say that tea polyphenols will categorically prevent cancer, although rates do seem to be lower in tea drinkers after controls for other obvious factors like diet are used to evaluate the data.The polyphenols found in tea also appear to suppress the growth of harmful bacteria, while promotingbeneficial bacteriain the gut. The Chinese tradition of drinking tea with and after many meals may be linked to this activity, as food can be aprime source of bacterial infection when it is not handled well, and drinking tea with food could reduce the risk of developing infections.The flavor of tea is also influenced by its polyphenols. Tannins, found in high concentrations inblack teaand lower concentrations in green andwhite tea, lend tea its distinctive dark color and bitter, sharp flavor. Other polyphenols can also change the color of the tea, making it more reddish or brown depending on how it is handled, and the subtle and distinctive flavors of well-processed teas are due in part to these compounds.EGCGEpigallocatechin gallate or EGCG is apolyphenols compound found in green tea. EGCG is supposed to be the active compound that is responsible for antioxidant properties of green tea and possibly fat burning properties. In Chinese medicine, EGCG is used to manage hormone levels with treatment for benign prostate hyperplasia to acne. EGCG may prove to be beneficial for many conditions for men and women.EGCG benefits derive from its potent antioxidant and anti-inflammatory properties. It's beneficial in treating diseases of all kinds including many kinds of cancer, arthritis, heart disease, inflammatory bowel disease, diabetes, chronic fatigue syndrome, and liver disease.It also provides many brain benefits including improved learning,memory, and mood.It can helpalleviate anxietyand increase resilience to stress.EGCG can be extracted and sold separately, but it's very poorly absorbed when taken as asupplement.EGCG activity inside your body can inhibit dihydrotestosterone or DHT activity. DHT plays arole in testosterone activity in the body. As you age, your testosterone production and activity decrease, but DHT, abyproduct of testosterone, levels and action increase with age. DHT activity has been associated with balding, increased prostate gland size and for women the development of male sex characteristics. The gallate part of EGCG provides an inhibition to DHT activity in the body and can help reduce DHT activity in the body by binding to DHT receptors in your body, according to S. Liao in "The Medicinal Action of Androgens and Green Tea Epigallocatechin Gallate."EGCG may work to prevent cancer at the cellular level. According to Julius Goepp, M.D. with Life Extension Magazine, EGCG works to prevent cancer by intervening with cellular action and growth. People who drink green tea have less frequent episodes of cancer and when cancer is present, it is less severe than persons who don't consume green tea. Dr. Goepp also adds EGCG can be useful for preventing or lessening the severity of breast, prostate, mouth, pancreas and colon cancers because of the protective action of EGCG. High green tea consumption with Asian cultures could be the "paradox" reasoning for Asians to have low cancer rates, despite certain behaviors, such as smoking is common, but they have lower heart disease and cancer rates than Americans who smoke.Consumption of green tea and EGCG can reduce total body weight and body fat levels. Dr. Goepps states EGCG increases your body's metabolism and the ability to burn fat. Visceral fat or fat in your abdomen seems to be particularly susceptible and active to EGCG effects. EGCG is important and beneficial for people at risk of developing type 2diabetes, high blood pressure and are overweight. The mode of action for EGCG may increase delivery of stored fat to cells for oxidation or increase fat burning capabilities. Alison Hill and colleagues in "Can EGCG Reduce Abdominal Fat in Obese Subjects," found EGCG did not promote fat loss, but stated ahigher dose of EGCG alongmay produce increased fat loss. Hill and colleagues did find subjects with glucose issues had areduction in circulating glucose levels, which often accompanies weight issues.CatechinsCatechin is aflavan-3-ol, atype of natural phenol andantioxidant. It is aplantsecondary metabolite. It belongs to the group offlavan-3-ols(or simply flavanols), part of the chemical family offlavonoids. The name of the catechin chemical family derives fromcatechu, which is the tannic juice or boiled extract of Mimosa catechu.Catechins are atype ofantioxidantfound in the greatest abundance in the leaves of the tea plantCamellia sinensis. In smaller amounts, they are found in other foods such asred wine,chocolate, berries, and apples. Their health benefits of have been under close examination since the 1990s, due to the strong association of tea with long life and health in many ancient cultures.The varieties found in the leaves of the tea plant are also known as catechinpolyphenols. They are part of amolecular family calledflavonoids, which are plant secondary metabolites. This means they are not essential for the growth of the plant, but are important for its good health.Medical research has uncovered evidence that catechins are beneficial for the good health of humans as well as plants. In laboratory tests, those present in tea leaves have been shown to inhibit the growth ofcancer cells. In addition to this, they are able to prevent the activity of free radicals, the molecules that cause cellular damage that can lead to cancer.Unfortunately, results of catechin-related studies in humans have not been conclusive. Some studies show that tea drinkers have areduced risk of certain types of cancer, but other studies have shown no evidence that drinking tea has beneficial health effects. This means it is difficult to say for sure how helpful the antioxidants in tea really are.FunctionWeight lossPreventing tooth decayLowering cholesterol and blood pressureFighting cancerPreventing inflammationControlling blood sugar levelsPreventing liver diseaseSlowing the aging processFighting infection