Organic Green Tea Extract

Organic green tea extract can be used as a natural oxidant in food. Its main ingredient is tea polyphenols. Certificate: US Organic / EU Organic / FDA / ISO / Kosher / Halal. Therefore, we can quickly deliver your order based on high quality and reasonable

1.Natural Organic Green Tea Extract Factory Green Tea Polyphenols

Organic green tea extract can be used as a natural oxidant for food, because no matter in terms of antioxidant, safety or cost of use, its main component tea polyphenols is significantly better than the synthetic antioxidants BHA, BHT, TBHQ, PG that are widely used on the market And VE, VC, etc. Green tea extract can also be used as an excellent additive for cosmetics and daily chemicals, which has a strong antibacterial effect and inhibitory effect. It can prevent skin diseases, skin allergic effects, skin pigmentation, caries, plaque, periodontitis and bad breath.

We have a North American warehouse in Los Angeles with a factory area of over 22,000 square meters. With an annual output of 3,000 tons of organic food powder.

[Product Name]: Organic Green Tea Extract

[English name]: Tea polyphenol

[English alias]: Green Tea P.E.

[Extraction part]: leaf

[Main ingredients]: tea polyphenols, caffeine, aromatic oils, moisture, minerals, pigments, carbohydrates, proteins, amino acids, vitamins, etc.

[Test method]: HPLC

[Available content]: Tea polyphenols 20% -98%, EGCG: 15% -98%, Catechin: 30% -90%

2.Green Tea Polyphenols Benefits

Green tea Poiyphenols (GTP) is the main component of green tea, accounting for about 30% of dry matter. GTP is extracted from tea leaves (tea powder, tea flakes, crude tea or construction leaves). Because it is extracted only with food-grade ethyl acetate, the original structure of GTP is retained, and the product is a light yellow powder. The main component is composed of tea, which accounts for about 60% to 80% of the total GTP.

The GTP structure is rich in phenolic hydroxyl groups, which can provide active hydrogen to inactivate free radicals, and the free radicals formed by oxidation themselves have higher stability due to the catechol structure. Therefore, GTP scavenges free radicals and inhibits lipid peroxidation.

3.Green Tea Benefits And Side Effects

Improve body immunity
Tea polyphenols stimulate the change of antibody activity by increasing the total amount of human immunoglobulin and maintaining it at a high level, thereby improving the overall immunity of the person.

Hypolipidemic effect
The lipid-lowering effect of tea polyphenols is also one of the main reasons that tea can make obese people lose weight.

Anti-oxidize effect
Tea polyphenols can block the process of lipid peroxidation and increase the activity of enzymes in the human body, thereby playing the role of anti-mutation and anti-cancer.

Sterilization and detoxification
Tea polyphenols have a significant inhibitory effect on Staphylococcus aureus and Bacillus mutans which cause suppurative infections, burns and trauma.

Hangover and liver protection
Alcoholic liver injury is mainly caused by free radical damage caused by ethanol. As a free radical scavenger, tea polyphenols can inhibit alcoholic liver damage.

Tea polyphenols have a strong adsorption effect on heavy metals, and can form complexes with heavy metals to produce precipitation, which is beneficial to reduce the toxic effects of heavy metals on the human body.

4.Benefits Of  Green Tea For Skin

Green tea anti-oxidation increases skin resistance. Adding green tea extract to skin care products, the main reason is to use its antioxidant effect to enhance skin resistance to achieve anti-aging purposes. Vitamin B, E and sea coconut oil and wheat grass extract in the product can replenish the lost water and firm the skin.


5.Food Grade Green Tea Extract Manufacturer

(1) High-fat pastries and dairy products, such as moon cakes, biscuits, cakes, instant noodles, milk powder, cheese, milk, etc., the addition of tea polyphenols can not only maintain its original flavor, prevent corruption, extend the shelf life, and prevent food from fading.
(2)Tea polyphenols can not only prepare fruit-flavored tea, lemon tea and other beverages, but also inhibit the degradation and destruction of VA, VC and other vitamins in soy milk, soft drinks, juices and other beverages, thereby ensuring various nutrients in beverages.
(3)Spraying low-concentration tea polyphenol solution on fresh fruits and vegetables can inhibit the reproduction of ***, maintain the original color of fruits and vegetables, and achieve the purpose of preservation and preservation.
(4)Tea polyphenols have a good quality and anti-damage effect on meat and its marinated products such as sausages and canned meat bacon.
(5)The addition of tea polyphenols to edible oil can prevent and delay the automatic oxidative decomposition of unsaturated fatty acids, thereby preventing the quality of the oil from becoming corrupt and prolonging the storage period of the oil by more than double.


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