Tea polyphenols is the general term for polyphenols in
tea, which are easily soluble in water, soluble in ethanol,
methanol, acetone, and ethyl acetate. The content of tea
polyphenols in green tea is relatively high, accounting for *5% to
*0% of its mass. The main components of tea polyphenols are:
flavanones, anthocyanins, flavonols, anthocyanins, phenolic acids
and depsipated phenolic acids. Class 6 compounds. Tea polyphenols
are the main components that determine the color, aroma, taste and
efficacy of tea, accounting for *0% to *0% of the dry weight of
tea. Green tea polyphenols are widely used in the food industry as
antioxidants, food preservation agents, food color retention
agents, food deodorants, etc. Green tea polyphenols can also be
used in cosmetics and daily necessities.
