1. It helps to delay aging
Tea polyphenols have strong antioxidant and physiological activity, and are free radical scavengers in human body. The efficacy of 1 mg of tea polyphenols in scavenging excessive free radicals harmful to human body is equivalent to 9 mg of superoxide dismutase (SOD), which is much higher than other similar substances. Tea polyphenols can block lipid peroxidation and scavenge active enzymes. According to the results of Ota Tomoyo test in Japan, it is confirmed that the anti-aging effect of tea polyphenols is 18 times stronger than that of vitamin E.
2. It is helpful to inhibit cardiovascular diseases
The human body has high cholesterol, triglyceride and other cardiovascular diseases, 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 their oxidation products theaflavins, are helpful to inhibit this mottled proliferation, reduce fibrinogen which forms enhanced blood coagulation viscosity, and make blood coagulation clear, thus inhibiting atherosclerosis.
3. It helps to prevent and fight cancer
Tea polyphenols can block the synthesis of nitrite and other carcinogens in the body, and have the effects of directly killing cancer cells and improving the body's immunity. Tea polyphenols (mainly catechins) in tea are beneficial to the prevention and adjuvant treatment of gastric cancer, intestinal cancer and other cancers.
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 9 and cobalt 6.
5. It is helpful to inhibit and resist virus bacteria.
Tea polyphenols have strong astringency, obvious inhibition and killing effects on pathogenic bacteria and viruses, and obvious anti-inflammatory and antidiarrheal effects.
6. Tea polyphenols are water-soluble substances, which can remove greasy face and astringe pores, and have the effects of disinfection, sterilization, anti-aging of skin and reducing the damage of ultraviolet radiation in sunlight.
7. For cakes and dairy products, adding tea polyphenols to high-fat cakes and dairy products, such as moon cakes, biscuits, cakes, instant noodles, milk powder, cheese, milk, etc., can not only maintain their original flavor, prevent corruption, prolong the shelf life, prevent food from fading, inhibit and kill bacteria, improve food hygiene standards and extend the sales life of food. In addition, it can also make the sweet "sour tail" disappear, and the taste is sweet.
8. Tea polyphenols used in beverage production can not only be used to prepare fruit-flavored tea, lemon tea and other beverages, but also inhibit the degradation and destruction of vitamins such as VA and VC in beverages such as soy milk, soda and fruit juice, thus ensuring various nutritional components in beverages.
9. It is used for the preservation of fruits and vegetables. Spraying low-concentration tea polyphenols solution on fresh fruits and vegetables can inhibit bacterial reproduction, maintain the original color of fruits and vegetables, and achieve the purpose of preservation and antisepsis.
1. Tea polyphenols used in livestock products have good quality-preserving and anti-damage effects on meat and its pickled products such as sausages and canned bacon, especially on heat-resistant spores in canned foods, and have the functions of eliminating odor and fishy smell and preventing oxidation discoloration. Adding tea polyphenols in edible oil storage can prevent and delay the automatic oxidation and decomposition of unsaturated fatty acids, thus preventing the deterioration of oil and fat and prolonging the storage period of oil and fat by more than one time.
11. Adding tea polyphenols in edible oil storage can prevent and delay the automatic oxidation and decomposition of unsaturated fatty acids, thus preventing the deterioration and deterioration of oils and fats and prolonging the storage period of oils and fats by more than one time.
Pharmacological effects of tea polyphenols:
1. It has a strong effect of eliminating harmful free radicals.
It can eliminate active oxygen free radicals, block the process of lipid peroxidation, and improve the activity of enzymes in human body, so as to play the role of anti-mutation and anti-cancer:
Many medical experiments have proved that tea polyphenols have a strong role in eliminating harmful free radicals and preventing lipid peroxidation; Induce the increase of metabolic enzyme activity in human body and promote the detoxification of carcinogens; Inhibit and block endogenous nitrosation reaction in human body, and prevent canceration and gene mutation. Inhibit the valence combination of carcinogen and cell DNA, and prevent DNA single strand breakage; Improve the cellular immune function of the body. Studies have shown that the intake of 16mg of tea polyphenols per person per day can obviously inhibit and block the nitrosation process in human body, and the intake of 48mg of tea polyphenols has the highest inhibitory effect.
2. Anti-aging effect.
According to the free radical theory, the cause of aging is the change of free radical content in tissues, which destroys cell function and accelerates the aging process of the body. Studies show that the increase of lipid peroxide in the body is consistent with the aging process of the body. When the free radicals in the body are in excess, it shows the gradual aging of the body.
the scavenging effect of tea polyphenols on free radicals makes it possible to prevent lipid peroxidation in vivo just like the endogenous components (superoxide dismutase, catalase and peroxidase) that constitute the body's defense system against lipid peroxidation. Tea polyphenols can inhibit lipoxygenase and lipid peroxidation in skin linear stereo, thus playing an anti-aging effect. Studies show that the antioxidant activity of tea polyphenols is obviously better than that of vitamin E, and it has synergistic effect with vitamins C and E..
3, anti-radiation effect.
In 195s, Japan moved from the victims of the atomic bombing in Hiroshima to live in tea areas and drank a lot of high-quality green tea, which not only survived, but also was in good health.
Tea polyphenols have excellent anti-radiation function. Tea polyphenols can absorb radioactive substances and prevent them from spreading in human body, so they are called natural ultraviolet filters. Tea polyphenols can block ultraviolet rays and scavenge free radicals induced by ultraviolet rays, thus protecting the normal function of melanocytes and inhibiting the formation of melanin. At the same time, it inhibits lipid oxidation and reduces pigmentation.
Harmful rays and radioactive substances caused by natural and man-made factors are more and more harmful to human beings, and there are more and more cancer patients around us. Radiotherapy and chemotherapy not only kill cancer cells, but also kill a large number of benign cells, inhibit the hematopoietic function of bone marrow, resulting in the continuous decrease of white blood cells and platelets, weakened immune ability and other uncomfortable reactions. As an auxiliary treatment, it can effectively maintain the stability of white blood cells, platelets and hemoglobin levels; Improve the adverse reactions caused by radiotherapy and chemotherapy; Effectively relieve the inhibition of radiation on the weight gain of bone marrow cells; Effectively reduce the inhibitory effect of radiotherapy and chemotherapy drugs on the immune system of the body.
4. It helps digestion.
Tea polyphenols can enhance the peristalsis of the digestive tract, thus contributing to the digestion of food and preventing diseases of digestive organs. In addition, tea polyphenols can be attached to the wound of the stomach in a thin film state, which plays a protective role on the ulcer wound. Tea polyphenols have a unique chemical purification effect on stomach, kidney and liver.
5, antibacterial and bactericidal effects.
6. Inhibitory effect on HIV.