Product Name: Natural Catechins
Description:
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.
Research aimed at finding the active compounds in green tea revealed that its protective effects are due chiefly to catechins. Tea contains four main catechin substances: EC, ECg, EGC and EGCg, all of which are inclusively called catechin. Epigallocatechin gallate (EGCG) is the most powerful of these catechins. EGCG as an antioxidant is about 25-100 times more potent than vitamins C and E. One cup of green tea provides 10-40 mg of polyphenols and has antioxidant effects greater than a serving of broccoli, spinach, carrots, or strawberries. The high antioxidant activity of green tea makes it beneficial for protecting the body from oxidative damage due to free radicals. Research shows that green tea may help the arterial wall by reducing lipids. Green tea can protect against experimentally induced DNA damage, and slow or halt the initiation and progression of undesirable cell colonies. Studies show evidence that green tea provides immunoprotective qualities, particularly in the case of patients undergoing radiation or chemotherapy. White blood cell count appear to be maintained more effectively in patients consuming green tea compared to non-supplemented patients.
Green tea is manufactured from fresh, unfermented tea leaves; the oxidation of catechins is minimal, and hence they are able to serve as antioxidants. Researchers believe that catechin is effective because it easily sticks to proteins, blocking bacteria from adhering to cell walls and disrupting their ability to destroy them. Viruses have ‘hooks’ on their surfaces and can attach to cell walls. The catechin in green tea prevents viruses from adhering and causing harm. Catechin reacts with toxins created by harmful bacteria (many of which belong to the protein family) and harmful metals such as lead, mercury, chrome, and cadmium.
Tannin in green tea is mostly catechin and is a key component in its taste providing the astringency. The amount of catechin tends to increase as the season progresses. Spring tea (first crop) contains 12-13% catechin (13-17% as tannin) while summer tea (third crop) contains 13-14% (17-21% as tannin). If leaf order is compared, younger leaves include more catechin than mature ones. First leaves contain 14%, second 13%, third 12%, and fourth 12%.
Catechin, has been found to outperform Vitamin C and beta-carotene ten times in scavenging the alkyl peroxyl radical. One study found green tea polyphenols to be more potent antioxidants than Vitamin C, Vitamin E, rosemary extract, and even curcumin in some systems.
Other Names: Cianidanol; Cyanidanol.
Extract Sources: Green Tea
Structure Formula: C15H14O6
Cas No.: 7295-85-4
EINECS No.: 230-731-2
Specification:
- Normal Catechins Specifications Sheet
| Tea Polyphenols |
Catechins |
EGCG |
Caffeine |
Pb |
As |
| ≥ 30% |
≥ 15% |
≥ 5% |
≤ 8% |
≤ 5 ppm |
≤ 2 ppm |
| ≥ 40% |
≥ 20% |
≥ 8% |
≤ 8% |
≤ 5 ppm |
≤ 2 ppm |
| ≥ 50% |
≥ 30% |
≥ 12% |
≤ 12% |
≤ 5 ppm |
≤ 2 ppm |
| ≥ 80% |
≥ 60% |
≥ 30% |
≤ 12% |
≤ 2 ppm |
≤ 1 ppm |
| ≥ 90% |
≥ 65% |
≥ 40% |
≤ 12% |
≤ 1 ppm |
≤ 1 ppm |
| ≥ 90% |
≥ 70% |
≥ 40% |
≤ 1% |
≤ 1 ppm |
≤ 1 ppm |
| ≥ 95% |
≥ 70% |
≥ 45% |
≤ 10% |
≤ 1 ppm |
≤ 1 ppm |
| ≥ 95% |
≥ 75% |
≥ 45% |
≤ 1% |
≤ 1 ppm |
≤ 1 ppm |
| ≥ 95% |
≥ 75% |
≥ 50% |
≤ 6% |
≤ 1 ppm |
≤ 1 ppm |
| ≥ 98% |
≥ 75% |
≥ 45% |
≤ 8% |
≤ 1 ppm |
≤ 1 ppm |
| ≥ 98% |
≥ 80% |
≥ 50% |
≤ 1% |
≤ 1 ppm |
≤ 1 ppm |
| ≥ 98% |
≥ 80% |
≥ 60% |
≤ 1% |
≤ 1 ppm |
≤ 1 ppm |
- Low Pesticide Residues Catechins Specifications Sheet
| Tea Polyphenols |
Catechins |
EGCG |
Caffeine |
Pb |
As |
| ≥ 30% |
≥ 15% |
≥ 5% |
≤ 8% |
≤ 5 ppm |
≤ 2 ppm |
| ≥ 40% |
≥ 20% |
≥ 8% |
≤ 8% |
≤ 5 ppm |
≤ 2 ppm |
| ≥ 50% |
≥ 39% |
≥ 12% |
≤ 10% |
≤ 5 ppm |
≤ 2 ppm |
| ≥ 80% |
≥ 60% |
≥ 30% |
≤ 12% |
≤ 2 ppm |
≤ 1 ppm |
| ≥ 90% |
≥ 65% |
≥ 40% |
≤ 12% |
≤ 1 ppm |
≤ 1 ppm |
| ≥ 95% |
≥ 75% |
≥ 45% |
≤ 1% |
≤ 1 ppm |
≤ 1 ppm |
| ≥ 98% |
≥ 80% |
≥ 50% |
≤ 1% |
≤ 1 ppm |
≤ 1 ppm |
| ≥ 98% |
≥ 80% |
≥ 60% |
≤ 1% |
≤ 1 ppm |
≤ 1 ppm |
- Remove Bitterness Catechins Specifications Sheet
| Catechins |
EGC+EC |
EGCG |
Caffeine |
Pb |
As |
| ≥ 40% |
≥ 25% |
≥ 12% |
≤ 1% |
≤ 1 ppm |
≤ 1 ppm |
| ≥ 60% |
≥ 30% |
≥ 20% |
≤ 1% |
≤ 1 ppm |
≤ 1 ppm |
Main Function:
- Control of obesity.
- Catechins have a variety of prevention and treatment of cardiovascular disease, cancer prevention and other functions.
- Control blood pressure and blood sugar, lower cholesterol.
- Reducing capillary permeability, antidiarrheal, hemostatic, antiviral, fungicidal, ACE inhibition and prevention of gastric ulcer etc.
- Prevention of tooth decay.
- Used as antioxidants.
- Be used for dyes and tanning industry.
Shelf Life: 2 Years
Storage: Store in cool and dry place, keep away from light.
Packing:
25Kg/Fiber Drum, double plastic bag inside, with carton outside.
Sample - aluminum foil bag vacuum packing.
