[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.

Pycnogenol is a unique natural plant extract that originates from the bark of the maritime pine trees grown in southwestern France. The healing powers of pine bark have been used for centuries and today, Pycnogenol continues to be used for its exceptional health benefits. Backed by 40 years of research and 280 scientific publications, the botanical extract supports heart, eye, skin and joint health.

Researchers from the University of Florida are using genetic engineering to make purple limes.

Purple limes could be the future of the Sunshine state’s citrus crop, say researchers from the University of Florida. 

They’re doing it via genetic engineering.

According to a press release, “These modified Mexican limes have a protein that induces anthocyanin biosynthesis, the process that creates the ‘red’ in red wine, and causes the limes to develop a range of colors in the pulp from dark purple to fuchsia.” 

One of the researchers, Manjul Dutt, noted, “Anthocyanins are beneficial bioflavonoids that have numerous roles in human well-being. Numerous pharmacological studies have implicated their intake to the prevention of a number of human health issues, such as obesity and diabetes.”

Anthocyanins occur naturally in the blood oranges of Spain and Italy where colder weather leads citrus to naturally develop much darker colors than Florida’s subtropical climate would normally allow.

The purple limes of Florida, however, have been tinged with anthocyanins gathered from the genes of “Ruby Seedless” red grapes and “Moro” blood oranges. 

And, researchers note that with a little tinkering, they can control the color of the limes’ flowers and stems in order to create ‘ornamental’ plants.