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Tea polyphenols is the general name of polyphenols in tea. It is a white amorphous powder, easily soluble in water, soluble in ethanol, methanol, acetone, ethyl acetate, but insoluble in chloroform. The content of tea polyphenols in green tea is high, accounting for 15% ~ 30% of its mass. The main components are: flavanones, anthocyanins, flavonols and phenolic acids. Flavanones (mainly catechin compounds) are the most important, accounting for 60% ~ 80% of the total tea polyphenols.
Green Tea 98% Polyphenols 50% EGCG
97% purity is common, appearing as Yellowish Crystal fine powder with a bitter taste.
Daily intake of 3 to 5 cups/day (720 to 1,200 mL) of green tea provides at least 180 mg of catechins and at least 60 mg of theanine. Note: Green tea extract should not be taken on an empty stomach due to potential hepatotoxicity from excessive EGCG levels.
| Product Name | Main Component | Product Name | Main Component |
|---|---|---|---|
| 5-HTP | HPLC ≥99.0% | Acai P.E. | Polyphenols ≥2.5% |
| Apigenin | HPLC ≥99.0% | Aframomum Melegueta P.E. | 6-Paradol ≥10.0% |
| Arbutin | HPLC ≥98.0% | American Ginseng P.E. | Ginsenosides 10%~20% |
| EGCG | HPLC ≥99.0% | Ashwagandha P.E. | Withanolides ≥2.5% |
| Curcumin | HPLC ≥95.0% | Astragalus P.E. | Polysacchrides 20%~70% |
| Resveratrol | HPLC ≥98.0% | Gingko Biloba P.E. | Flavones/Lactones (24/6) |
| Quercetin | HPLC ≥95.0% | Milk Thistle P.E. | Silymarin ≥80.0% |
