Tea Polyphenols

Tea polyphenols are a general term for polyphenols in tea, including flavanols, anthocyanins, flavonoids, flavonols and phenolic acids. The tea polyphenols, also known as tea or tea tannins, are one of the main ingredients for the formation of tea color and fragrance, and one of the main ingredients in the tea. The tea polyphenols have detoxification and anti-radiation effects, which can effectively prevent radioactive substances from invading the bone marrow.
Tea polyphenols have strong anti-oxidation effect and also have antibacterial action, such as inhibition of staphylococcus, escherichia coli, bacillus subtilis and the like. Tea polyphenols can adsorb odors in foods and therefore have a certain deodorizing effect. It has a protective effect on the pigment in food. It can not only play the role of natural pigment, but also prevent food from fading. Tea polyphenol also inhibits the formation and accumulation of nitrite.
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