Tea polyphenols have a wide range of inhibitory effects on bacteria, and have obvious inhibitory effects on pathogenic bacteria such as typhoid bacillus, paratyphoid bacillus, staphylococcus aureus, dysentery, cholera, etc., with a concentration of 0.08% to 0.1%, against fungi and yeast , Lactic acid bacteria and acetic acid bacteria have no inhibitory effect. It can effectively inhibit Oral Streptococcus mutans that causes dental caries in the oral cavity, and the effect of preventing dental caries is better than fluoride. In addition, tea polyphenols have biological functions such as anti-oxidation, anti-mutation, anti-cancer, anti-aging, scavenging free radicals, lowering blood pressure and cholesterol.
The main pharmacological effects of tea polyphenols are:
(1) Lower blood lipids and inhibit atherosclerosis. Tea polyphenol compounds play an important role in the body’s fat metabolism. They have the function of inhibiting the increase of cholesterol in plasma and liver, and have the function of promoting the excretion of lipid compounds from feces. Therefore, it can not only prevent and treat atherosclerosis. , And also have the effect of weight loss.
(2) Strengthen capillaries and lower blood sugar. Tea polyphenols can not only prevent the increase of microvascular permeability caused by excessive fat, but also work together with tea alkaloids to relax the blood vessel wall and increase the effective diameter, which is beneficial to the relaxation of human blood vessels and enhances the toughness of microvascular walls. Play a role in preventing rupture of blood vessels. Experiments show that catechins can also effectively lower blood sugar and reduce the risk of diabetes.
(3) Anti-aging. Lipid peroxidation in the human body is one of the mechanisms of human aging, and free radicals are the main factor of peroxidation in the organism. Tea polyphenols have a strong effect of scavenging free radicals, which can play an anti-oxidation and anti-aging effect.
(4) Anti-cancer and anti-mutation. Free radicals may play a certain role in the process of carcinogenesis, so the free radical scavenging effect of tea polyphenols can play an anti-cancer effect.
Tea polyphenols have a series of good pharmacological functions such as anti-oxidation, anti-aging and lowering blood fat. my country stipulates that it can be used in pastry fillings, fats and hams, with a maximum usage of 0.4g/kg; for meat products and fish products, with a maximum usage of 0.3g/kg; for fried foods and instant noodles, with a maximum usage of 0.2 g/kg (calculated as catechins in fats and oils); used for fat-containing sauces, the maximum use amount is 0.1g.kg.
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