Tea polyphenols are the general name of catechins, acetone, phenolic acids and anthocyanidins in tea, and are one of the main components that form the color, aroma and taste of tea.
Function
1. Inhibit cardiovascular and cerebrovascular diseases: tea polyphenols can accelerate the decomposition and metabolism of excess fat in the human body, reduce the deposition of cholesterol and triglycerides on the blood vessel wall, purify the blood, soften the blood vessels, and take an appropriate amount can effectively prevent hypertension, hyperlipidemia and hyperglycemia.
2, anti-aging: tea polyphenols is a complex of flavanol compounds, has a strong antioxidant effect, can delay aging.
| Items |
Specifications |
Results |
| Appearance |
Brown |
Brown powder |
| Identification |
Positive |
Complies |
| Assay |
98 |
98.5% |
| Ash |
≤5.0% |
2.55% |
| Loss on drying |
≤5.0% |
1.20% |
| Ignition residue |
≤2.0% |
0.25% |
| Heavy metals |
≤10ppm |
Complies |
| Pb |
≤2.0ppm |
Complies |
| As |
≤2.0ppm |
Complies |
| Odor |
Characteristic |
Complies |
| Particle size |
100%through 80 mesh |
Complies |
| Microbioiogical: |
| Total of bacteria |
≤1000cfu/g |
100cfu/g |
| Fungi |
≤100cfu/g |
Complies |
| Salmgosella |
Negative |
Complies |
| Coli |
Negative |
Complies |
Conclusion
|
Conform with USP/FCC/E302 specification
|
| Storage condition |
Store in cool & dry place, Do not freeze. Keep away from strong light and heat. |
| Shelf life |
2 years when properly stored |
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