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Polyphenols 95%, Catechins 80%, EGCG 50% Green Tea Extract

China Polyphenols 95%, Catechins 80%, EGCG 50% Green Tea Extract, Find details about China Green Tea Extract, Plant Extract from Polyphenols 95%, Catechins 80%, EGCG 50% Green Tea Extract

Model NO.
84650-60-2
Type
Polyphenols, Catechins, EGCG
Product Name
Green Tea Extract
Botanical Source
Camellia Sinensis O. Ktze.
Plant Part Used
Leaf, 100% Natural
Active Ingredient
Polyphenols, Catechins, EGCG
Appearance
Fine Light Yellow to Browish Yellow Powder
Solubility
Soluble in Water
CAS No
84650-60-2
Trademark
Kingherbs
Transport Package
Net Weight: 25kgs/Drum
Specification
Polyphenols 95%, Catechins 80%, EGCG 50%
Origin
China
HS Code
2938909090
Model NO.
84650-60-2
Type
Polyphenols, Catechins, EGCG
Product Name
Green Tea Extract
Botanical Source
Camellia Sinensis O. Ktze.
Plant Part Used
Leaf, 100% Natural
Active Ingredient
Polyphenols, Catechins, EGCG
Appearance
Fine Light Yellow to Browish Yellow Powder
Solubility
Soluble in Water
CAS No
84650-60-2
Trademark
Kingherbs
Transport Package
Net Weight: 25kgs/Drum
Specification
Polyphenols 95%, Catechins 80%, EGCG 50%
Origin
China
HS Code
2938909090
             
Green Tea Extract
 
 
Product Name: Green Tea Extract                   
Botanical Source: Camellia sinensis O. Ktze.
CAS No.: 84650-60-2 
Plant Parts Used : Leaf
Specification: Tea Polyphenols 20%,30%,40%,50%,60%,70%,80%,90%,95%,98% By UV
EGCG 10%,20%,30%,35%,45%,60%,80% By HPLC
Catechins 10%,20%,25%,30%,40%,60%,75%,85%,88% By HPLC
Molecular Formula: Tea Polyphenols C29H24O1, EGCG C22H18O11, 
Catechins C15H14O6•H2O
Molecular Weight: Tea Polyphenols 516.5, EGCG 458.4, Catechins 308.28
Polyphenols 95%, Catechins 80%, EGCG 50% Green Tea Extract
                            
 
 
 
Introduction
A green tea extract is a herbal derivative from green tea leaves (Camellia sinensis). Containing antioxidant ingredients - mainly green tea catechins (GTC) - green tea and its derivatives are sometimes used as dietary supplementsand in alternative medicine.
Types of green tea extracts
1 Strong infusions
During 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 extracts
To 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 extracts
After 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 a powder containing inert processing aids to become suitable for a variety of uses (tablets, capsules, dry mixes, etc.).
4 Partly purified extracts
Further purification processes, for example, solvent extraction or column chromatography techniques, as well as new techniques such as membrane extraction and separation, are utilized in order to acquire a higher content of tea catechins.
 
 
Chemistry and biochemistry
1 Constituents
The 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 of flavonoids, known as kaempferol, quercetin, and myricetin.  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 the bioactivity of 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 properties
Green tea extract is approximately two times more antioxidant-active than Vitamin 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 C and vitamin E: the study concluded that green tea extracts -for a total of approximately 68 mg of combined phenols, flavonoids and anthocyanidin present from 1g of a sample 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 C and 156 mg-813 mg of vitamin E.
In alkaline solutions (pH > 8) GTC (green tea catechins) is rather unstable; in acidic solutions (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 a basic solution, giving an explanation to the fact that EGCG and EGC do not circulate in the basic sodium phosphate buffer fluid of human body.
In a high temperature environment, GTC is not stable: an epimerization change 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 properties
The 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) of polyphenols in 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 of superoxide 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 a focus 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 inhibit prostatic carcinoma transplanted in nude mice.
In addition, green tea extracts also contain a wide-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 the maltose level in mouth is consistently lower after drinking tea. Therefore, green tea extracts may be effective in oral hygiene maintenance.
 
Tea Polyphenols
Tea polyphenols are chemical compounds, such as flavanoids and tannins, 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 a number 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 promoting beneficial bacteria in the gut. The Chinese tradition of drinking tea with and after many meals may be linked to this activity, as food can be a prime 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 in black tea and lower concentrations in green and white 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.
 
 
EGCG
Epigallocatechin gallate or EGCG is a polyphenols 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 help alleviate anxiety and increase resilience to stress. 
EGCG can be extracted and sold separately, but it's very poorly absorbed when taken as a supplement.
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 2 diabetes, 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 a higher dose of EGCG along  may produce increased fat loss. Hill and colleagues did find subjects with glucose issues had a reduction in circulating glucose levels, which often accompanies weight issues.
 
Catechins
Catechin is a flavan-3-ol, a type of natural phenol and antioxidant. It is a plant secondary metabolite. It belongs to the group of flavan-3-ols (or simply flavanols), part of the chemical family of flavonoids. The name of the catechin chemical family derives from catechu, which is the tannic juice or boiled extract of Mimosa catechu.
Catechins are a type of antioxidant found in the greatest abundance in the leaves of the tea plant Camellia sinensis. In smaller amounts, they are found in other foods such as red 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 catechin polyphenols. They are part of a molecular family called flavonoids, 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 of cancer 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 a reduced 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.
 
Function
Weight loss
Preventing tooth decay
Lowering cholesterol and blood pressure
Fighting cancer
Preventing inflammation
Controlling blood sugar levels
Preventing liver disease
Slowing the aging process
Fighting infection
 
 
 
 
 
 
 

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