Source: Green Tea Extract
Detection method: HPLC
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What are catechins?
Catechin powder, also known as tea tannins and catechins, is the general name for flavanols in tea. Catechin is the most important type of tea polyphenols, accounting for 75% to 80% of the tea polyphenols content. . Since 1847, when German chemists discovered tannins containing gallic acid in tea, scientists in the 20th century gradually discovered epicatechin, epigallocatechin, and epicatechin gallate until 1947. , British scientists discovered epigallocatechin gallate. Subsequently, research on catechins has been increasing, covering its absorption and metabolism, antioxidant, blood lipid lowering, blood pressure lowering, blood sugar lowering and other effects.
The foam of tea soup is rich in catechins. It is a derivative of flavanols. Catechin is initially extracted from catechu; its aqueous solution is easily polymerized into amorphous tannins when heated or in the presence of inorganic acids. Together with caffeine, they are two important functional ingredients in tea, but catechin is the most important ingredient in tea soup. Clinical experimental investigations show that catechins can enter the body through blood circulation, strengthen metabolism, enhance fat oxidation and energy consumption, thereby inhibiting obesity, especially inhibiting visceral fat, and achieving ideal weight loss effects.
What are the benefits?
Antibacterial effects of catechins
Research shows that Green tea extract catechin can inhibit the growth and reproduction of most pathogenic strains, especially ECG and EGCG, which have the strongest effects. Research has found that it has inhibitory effects on both bacteria and fungi, but the effects are different. The inhibitory effect on bacteria is stronger than that on fungi and mold. Zeng Liang et al. studied the antibacterial effect, stability and antibacterial mechanism of catechin. Through the antibacterial ring experiment, they found that the inhibitory rate against Gram-positive bacteria is higher than that against negative bacteria, and the effect is more obvious. Through the measurement of the thermal stability of catechins, it was found that the antibacterial effect of catechins is best when the temperature is 25-80°C and is not affected by temperature conditions. pH stability experiments show that catechin is more stable under acidic conditions than under alkaline conditions
In addition, the better promotion of oxidation may directly cause damage to bacterial cells. Akagawa et al. measured the H2O2 content in green tea, black tea and coffee. The study found that the more polyphenols in the beverage, the more H2O2 is produced, and experimentally measured four monomers: EGCG, ECG, EGC, and EC can produce H2O2, so the antibacterial effect of catechins may be related to the H2O2 produced
Antioxidant effects of catechins
The antioxidant effect of Catechin extract is mainly achieved through the following 6 pathways: enzyme interaction with free radicals; direct interaction with free radicals; complexation reaction with transition metal ions; re-synthesis of efficient antioxidants in the body ; Works with other active ingredients to improve the effect; Affects the body's immunity. GA Gerges et al. used rats as research subjects and injected a certain amount of EGCG intraperitoneally every day to explore the changes in tissue and the number of mast cells in the intestine. They observed that catechins mainly express strong anti-inflammatory and antioxidant effects through the NF-kB pathway. to improve ulcerative colitis and stabilize mast cells
Antiviral effects of catechins
Ancient medical books record that tea can sterilize and stop dysentery. The UK has reported that tea extract can inhibit the reproduction of cold viruses. Japanese scholars have reported that catechins at a concentration of 1-10mol/L can inhibit influenza viruses in vitro, which shows that it has a strong virus-inhibiting effect. The inhibitory activities of different catechins also vary greatly. The inhibitory effect of gallated catechins is better than that of non-gallated catechins. Studies have shown that EGCG has the best antiviral activity. Jae-Min Song and others found that catechin is a potent inhibitor of influenza virus replication in MDCK cell culture, and this effect was observed in all influenza virus subtypes tested experimentally, including H1N1, H3N2 and other viruses. And it was measured that EGCG, ECG and EGC showed different effective inhibitory concentrations against influenza A virus.
Reduce the risk of cardiovascular disease
Epidemiological and population intervention trials have shown that drinking tea and catechins can reduce blood cholesterol and low-density lipoprotein cholesterol, blood lipids, blood pressure, blood sugar, weight loss, etc., thus reducing the risk of cardiovascular diseases such as coronary heart disease and myocardial infarction ( Alexopoulos et al., 2010), green tea can significantly reduce blood cholesterol and low-density cholesterol, but has no effect on high-density cholesterol. A large number of epidemiological studies have also shown that drinking tea has a protective effect on cardiovascular disease and can reduce the risk of myocardial infarction, coronary heart disease, stroke, diabetes, etc.
In addition, catechin compounds also have the effects of inhibiting obesity, preventing cardiovascular diabetes and other diseases, regulating intestinal microflora, and preventing dental diseases.
Research on catechins is the most popular among the four major components of tea polyphenols. Of course, the multiple important functions of catechins are also one of the reasons why catechins have become a research hotspot.
1. Free radical scavenging: Catechin is a natural oil antioxidant, and its antioxidant activity is even higher than vitamin E! And it can remove free radicals produced by the human body to protect cell membranes.
2. Delay aging: Because it has the function of scavenging free radicals, it can slow down aging.
3. Prevent tooth decay: Because tea contains fluoride, it can make teeth more resistant to acid erosion. In addition, clinical experiments have pointed out that catechins can significantly reduce dental plaque and slow down periodontal disease.
4. Change the distribution of intestinal microorganisms: It can inhibit human pathogenic bacteria (such as botulinum toxin) without harming the reproduction of beneficial bacteria (such as lactic acid bacteria), so it has the function of regulating the intestines.
5. Antibacterial effect: It can inhibit the bacteria that cause human skin diseases, and has a good effect on treating eczema.
6. Deodorization: It can remove the odor of methyl mercaptan, so it can remove the bad breath of smokers, and reduce the odor of pig, chicken and human excrement (because catechin can resist the bacteria that produce odor in the human intestine).
7. Others: Some studies have shown that it can also suppress blood pressure and blood sugar, increase the amount of high-density lipoprotein, and resist radiation and ultraviolet rays.
Catechin powder, as the main component of tea polyphenols, can give the product multiple functions such as antioxidant, radiation protection, moisturizing and repairing, and anti-aging. But at the same time, the unavoidable question is whether the catechin ingredients can be well compatible with the oily base of cosmetics, and how to maintain the biological activity of catechin ingredients in a series of processing processes, which determines their final efficacy and application value. key factors. At present, the commonly used processing methods are to use solvent methods, emulsification technology, and various encapsulation technologies such as liposomes and microcapsules to increase compatibility.
For the development of health care products, Green tea extract catechin uses chemical synthesis and Bacillus natto fermentation to prepare fat-soluble derivatives of catechin, which are used for subsequent development into active ingredients for lipid-lowering and weight loss and functional cosmetics. Develop foods and beverages that inhibit fat accumulation using methylated catechins as the main active ingredient
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