As green natural raw materials or additives, tea polyphenols are widely used in daily chemicals such as perfume, detergent, toothpaste and antioxidant.
In 1991, tea polyphenols were listed as antioxidants in food additives. Subsequently, epigallocatechin gallate (EGCG) was also listed as a new resource food, providing a regulatory basis for the application of tea polyphenols in the food industry.
Tea polyphenols also have the effects of anti-aging, anti-cancer, bacteriostasis, lipid-lowering, antihypertensive, anti diabetes, anti cardiovascular disease, anti allergy, anti radiation, anti caries, deodorization, protecting the nervous system, promot
Since ancient times, tea has been revered as a health drink for health preservation. At present, the functional components found in different types of tea mainly include polyphenols, alkaloids, amino acids, polysaccharides, vitamins, and oxidized polyphe