[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.

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In Part 1 of Professor Fink’s Review of Biological Chemistry, he describes Carbohydrates (sugars) in general, and then covers monosaccharides and disaccharides in detail. Reference is made to 5-C monosaccharides (ribose & deoxyribose) & 6-C sugars (glucose, fructose & galactose) and the concept of chemical isomers. Reference is made to disaccharides (sucrose, lactose & maltose) and the concepts of dehydration synthesis reactions & hydrolysis reactions. Professor Fink then describes differences in sweetness in natural sugars and in artificial sweeteners (including cyclamates, saccharine, aspartame [Nutrasweet], and sucralose [Splenda].

Check-out professor fink’s web-site or additional resources in Biology, Anatomy, Physiology & Pharmacology: www.professorfink.com

Down-loadable e-books of the Lecture Outlines by Professor Fink (as well as “hard copy” versions) can be purchased from the WLAC Bookstore at: https://onlinestore.wlac.edu/fink.asp