[Latin Name] Camellia sinensis

[Plant Source] China

[Specifications]

Total tea polyphenols 40%-98%

Total catechins 20%-90%

EGCG 8%-60%

[Appearance] Yellow brown powder

[Plant Part Used] Green tea leaf

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside.

[What is green tea extract]

Green tea is the second largest beverage demanded by consumers worldwide. Used in China and India for its medicinal effects. There are several compounds extracted from green tea including catechins which contain an enormous amount of hydroxyphenols that are easily oxidized, congregated and contracted, which explains its good anti-oxidation effect. Its anti-oxidation effect is 25-100 times as strong as those of vitamin C and E.

It is widely used in medicines, agriculture, and chemical and 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.

[Function]

1. Green tea extract can reduce blood pressure, blood sugar, blood lipids.

2. Green tea extract has the function of removing radicals and anti-aging.

3. Green tea extract can enhance the immune function and prevention of colds.

4. Green tea extract will anti-radiation,anti-cancer, inhibiting the increasing of cancer cell.

5. Green tea extract used to anti-bacterium, with the function of sterilization and deodorization.

[Application]

1.Applied in cosmetics field, Green tea extract owns the effect of anti-wrinkle and anti-Aging.

2.Applied in food field, Green tea extract is used as natural antioxidant, antistaling agent, and anti-fading agents.

3.Applied in pharmaceutical field, Green tea extract is used to prevent and cure cardiovascular disease, diabetes.

Avocado and Health.

Avocado is a fruit grown in warm regions of the world and is a valued ingredient in several dishes worldwide.
Commonly called pear (or pay) in Ghana, avocado is a delicious accompaniment to many meals such as waakye, kenkey, ampesi and salads when in season. Regarding its nutritional composition, avocado contains monounsaturated fatty acids (MUFA), dietary fibre, essential nutrients and phytochemicals.
The green and yellow colour of the flesh of the avocado fruit comes from antioxidants such as beta-carotene (precursor of vitamin A), lutein and zeaxanthin. Antioxidants are substances that prevent cell damage and may protect against the development of diseases such as cancer, diabetes and cardiovascular disease.
Owing to being rich in a number of important nutrients such as folate, vitamin E and vitamin C, the avocado fruit has often been referred to as a nutrition powerhouse. It is also a good source of two types of dietary fibre; soluble and insoluble fibre.
Soluble fibre helps lower blood cholesterol by, binding to cholesterol in the intestines and preventing it from being absorbed into the bloodstream. Insoluble fibre helps prevent constipation by retaining fluid to from bulky stools which you pass more quickly.
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The type of fats in avocado are also worthy of mention. The avocado fruit is a good source of monounsaturated fatty acids; the good fat which lowers LDL cholesterol (the bad cholesterol) and raises the HDL (good cholesterol). T.
A few studies have looked at consumption of avocado and its relationship with health. One large US study conducted from 2001-2008 found that people who ate avocado had significantly high intakes of vegetables and fruits and that avocado consumption was associated with improved overall diet quality, nutrient intake, and reduced risk of metabolic syndrome.
(1). Another study has advocated for the use of avocado as a complementary food for weaned infants and young children.
(2). This is because of its nutritionally unique characteristics when compared to other fruits. The avocado fruit is lower in sugar and higher in fibre and monounsaturated fatty acids than many other fruits, and they also have the right consistency, texture and neural flavour for use as first foods for infants during weaning.
(3). Although a good source of a wide variety of nutrients and good fats, avocados need to be eaten in moderation due to its high fat content compared to other fruits and vegetables.
This means avocado is high in energy (calories) and if eaten in excess can lead to unwanted weight gain. If you eat avocados regularly, consider reducing the amounts, fats and oils in the rest of your diet to avoid exceeding your recommended intake for fat.
To learn more about different fats and appropriate levels to include in your diet log on to www.foodinfocus.org

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Moof’s Medical Biochemistry Video Course: https://moof-university.thinkific.com/courses/medical-biochemistry-for-usmle-step-1-exam

Questions Answered in This Video:

- What are lipids? How are lipids defined?
- Are lipids fats?
- How can lipids be classified? What are the different types or classes of lipids?
- What are the different functions of lipids?
- How do lipids relate or different from the other classes of macromolecules?
- What are the monomers and polymers of lipids?

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Video Content Summary:

In this video, I begin the introduction to lipids, what they are, what kinds there are, and what their functions are.

A common misconception is that lipids are fats. Though fats are lipids, not all lipids are fats. Lipids are defined, essentially, as molecules that are mostly nonpolar or hydrophobic, and, thus, insoluble in water, at least for the most part. Many lipids, however, are amphipathic or amphiphilic because they have some hydrophobic (nonpolar) and some hydrophilic (polar) portions.

The functions of lipids vary widely. Some lipids can store energy and/or be used as fuel. Some make up membranes and are known as membrane lipids. Some can act as hormones, and hormones are signaling molecules. Others are key nutrients, as some vitamins are lipids, though that’s not discussed much in this video or the rest of the videos in this series.

Lipids are set apart from the other classes of macromolecules – carbohydrates, proteins, and nucleic acids – because they do not have monomers or polymers in the way that the other three do. Carbohydrate monomers are monosaccharides, and their polymers are polysaccharides. For proteins, the monomers are amino acids, and the polymers are polypeptides, which can fold and become functional proteins. Nucleic acids have nucleotide monomers, and polynucleotide polymers, which are simply called nucleic acids. With lipids, this set-up isn’t the case. There aren’t any monomeric or polymeric units. This is something that is seen when discussing the specific structures of other lipids in the other videos of this lipid series.

The lipids mentioned in this video are 1) free fatty acids 2) triacylglycerols or triglycerides 3) phospholipids 4) sphingolipid 5) glycolipids 6) steroids. Free fatty acids are the simplest lipid, and they are used for fuel, as they can be broken down for energy via beta oxidation, or they can be created via fatty acid synthesis. Triacylglycerols or triglycerides are two names for the same thing, and they are used for fuel storage — they are a key storage form of energy in cells. Phospholipids, sphingolipids, and glycolipids are all membrane lipids because they all show up are membrane components. Phospholipids have phosphate groups, sphingolipids, have a sphingosine backbone, and glycolipids have sugar moieties attached to them. Steroids, finally, are important in membranes and as hormones or signaling molecules.