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
| Product Name |
Green Tea Extract |
| Botanical source |
Camellia sinensis O. Ktze. |
| Plant Parts Used |
Leaf, 100% Natural |
| Herbal Strength |
About 20 parts leaf to 1 part extraction |
| |
|
|
| Analysis Items |
Specifications |
| Appearance |
Light yellow to brown powder |
| Odor & Taste |
Characteristic |
| Bulk Density |
45-55g/100ml |
| Particle Size |
99% through 80 Mesh |
| Solubility |
Good soluble in water |
| |
|
|
| Assay |
NLT 98% Polyphenols |
| Catechins 75% min. |
| EGCG 50% min. |
| Caff 3% max. |
| Loss on Drying |
NMT 6.0% |
| Ash Content |
NMT 2% |
| Extract Solvents |
Water & Ethanol |
| Solvent Residues |
NMT 0.05% |
| Excipients |
None |
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.
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.
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.
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.
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.
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.
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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