Green Tea Polyphenols 50%-98%

P98A ≥98% ≥85% ≥70% ≤0.5%

TP98B ≥98% ≥80% ≥60% ≤0.5%

TP98C ≥98% ≥80% ≥50% ≤1.0%

TP95A ≥95% ≥75% ≥45% ≤0.5%

TP95B ≥95% ≥70% ≥40% ≤1.0%

TP95C ≥95% ≥70% ≥40% ≤10.0%

TP90 ≥90% ≥65% ≥35% 0.5%~10.0%

TP80 ≥80% ≥60% ≥30% 0.5%~10.0%

TP70 ≥70% ≥50% ≥25% 0.5%~10.0%

TP60 ≥60% ≥40% ≥20% 0.5%~10.0%

TP50 ≥50% ≥30% ≥15% 0.5%~10.0%

Green tea is the second largest beverage in the world. There are several compounds extracted from green tea including catechins which contain an enormous amount of hydroxyphenols that are easily oxidized,contracted and congregated, which suggests its good anti-oxidation effect. Its anti-oxidation effect is 26-100 times as strong as vitamin C and E. It is widely used in medicines, chemical, and agriculture also food industries. This extract prevents cardio-vascular disease, lowers the risk of cancer, and decreases blood sugar and blood pressure, as well as viruses. In the food industry, the anti-oxidation agent used for preserving food and cooking oils.

Pharmacological activity:strong antioxidant ability, can scavenge free radicals;2. anti-radiation, Prevent skin cancer and so on3. anti-tumor, inhibition of capillary split lesion sites;4. improve cardiovascular circulation

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