What are tea polyphenols? What are the main ingredients?

Tea polyphenols are a general term for polyphenols in tea, including flavanols, anthocyanins, flavonoids, flavonols and phenolic acids. Among them, flavanols (catechins) are the most important. Tea polyphenols, also known as tea tanning or tea tannins, are one of the main components that form the color and flavor of tea, and are also one of the main ingredients with health care functions in tea.

Herbal Chiba tea is rich in tea polyphenols (scientific name: camellia sinensis). Scientists such as Professor Yamashita Ted of Chiba University in Japan have shown that active substances such as tea polyphenols have detoxification and anti-radiation effects, can effectively prevent radioactive substances from invading the bone marrow, and can make strontium-90 and cobalt-60 quickly excreted from the body, which is known as "radiation buster" by the health and medical community. Scientific name:

Camellia Sinensis Abbreviation: GTP Alias: Tea tannin, tea tannins Physical traits:

1 Appearance: White crystals. 2. Soluble in water and organic solution, bitter taste.

Stability : Stable at pH4-8. It is easy to deteriorate in case of strong alkali, strong acid, light, high heat and transition metals.

The maximum heat-resistant temperature can reach about 250 within one and a half hours, and it is easy to decompose under the trivalent iron ions. Safety evaluation: non-toxic Definition is a general term for catechins, acetones, phenolic acids and anthocyanins in tea.

Ingredient is a fused cyclic aromatic hydrocarbon, which can be divided into flavanols, hydroxy-[4]-flavanols, anthocyanins, flavonoids, flavonols and phenolic acids. Among them, catechins are the most important, accounting for about 60%-80% of the total polyphenols. Catechins are mainly composed of several monomers such as EGC, DLC, EC, EGCG, GCG, ECG, etc. The content of tea polyphenols in tea is generally 20-35%.

Among the components of tea polyphenols, flavanols are the main components, and flavanols are mainly catechins. The content of catechins accounts for about 70 percent of the total number of tea polyphenols. The physicochemical properties and pharmacological effects of tea polyphenols1 have a strong effect on eliminating harmful free radicals.

2 Anti-aging effect. 3. Radiation resistance. 4 Inhibitory effect on cancer cells.

5. Antibacterial and bactericidal effect. 6 Inhibitory effect on HIV. 7.

It is good for smokers and cleanses the lungs of nicotine.

Explain what elements are related to tea polyphenols in various types of tea, and the tea polyphenols contained in various types of tea.

Tea polyphenols are a general term for polyphenols in tea. The main components of tea polyphenols are flavanones, anthocyanins, flavonols and anthocyanins, phenolic acids and phenolic acids 6 types of compounds. Green tea has a high content of tea polyphenols, accounting for 15% to 30% of its mass.

Tea polyphenols. Among the tea polyphenols, flavanoones are the most important, accounting for 60% to 80% of the total tea polyphenols, followed by flavonoids, and the content of other phenols is relatively small.

Tea polyphenols, also known as antioxidant, vitamin polyphenols, and anti-halin, are a complex of polyhydroxyphenolic compounds in tea, composed of more than 30 kinds of phenolic substances.

Tea polyphenols are the main components that determine the color, aroma, taste and efficacy of tea, accounting for 20% to 30% of the dry weight of tea. Tea polyphenols have inhibitory activity against nearly 100 kinds of bacteria in nature, showing a broad spectrum of antibacterial, and are good food preservatives.

What is the main component of tea polyphenols?

a.Flavanes, sihols (catechins).

b.Flavonoids and flavonols.

c.Anthocyanins and anthocyanins.

d.Pantothenic acid and carboxylic acids.

Correct Answer: a