Green Tea Extract Technical Data Sheet
Green Tea Extract Powder
Polyphenols 30%-70% UV,EGCG 20%-95%
Camellia Sinensis Leaf Extract
Green Tea Extract Data Download
Certificate of Analysis
Material Safe Data Sheet
Third Party Lab Test Report
What's Green Tea Extract
Product Name: Green Tea Extract Powder
Botanical Name: Camellia sinensis
A green tea extract is a herbal derivative from green tea leaves (Camellia sinensis). Containing antioxidant ingredients – mainly green tea catechins (GTC) – green tea and its derivatives are sought-after amongst people who pursue good health.
Green tea is made from the leaves from Camellia sinensis that have undergone minimal oxidation during processing. Green tea has become the raw material for extracts used in various beverages, health foods, dietary supplements, and cosmetic items. A green tea extract containing polyphenols and caffeine has been shown to induce thermogenesis and stimulate fat oxidation, boosting the metabolic rate 4% without increasing the heart rate.
Green Tea Extracts 98%:
Total Tea Polyphenols>98%
Total Tea Catechins>90%
Total Tea Polyphenols>98%
Total Tea Catechins>80%-85 %
Green Tea Extracts 95%
Total Tea Polyphenols>95%
Total Tea Catechins>70%-80%
Green Tea Extracts 90%
Total Tea Polyphenols>90%
Total Tea Catechins>60%-70%
Green Tea Extract 80%
Total Tea Polyphenols>80%
Total Tea Catechins>55%
Green Tea Extract 70%
Total Tea Polyphenol>70%
Total Tea Catechins>50%
Green Tea Extract 60%
Total Tea Polyphenol>60%
Total Tea Catechins>40%-50%
Green Tea Extract 50%-30%
Total Tea Polyphenol>50-30%
Total Tea Catechins>40%-10%
The cardinal antioxidative ingredient in the green tea extract is green tea catechins (GTC), which comprise four major epicatechin derivatives; namely, epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG), and epigallocatechin gallate (EGCG).
Other components include three kinds of flavonoids, known as kaempferol, quercetin, and myricetin.A remarkably higher content of myricetin is detected in tea and its extracts than in many other plants, and this high concentration of myricetin may have some implications with the bioactivity of tea and its extracts.
Caffeine may be excluded in green tea extracts in order to avoid side-effects; caffeine-free green tea extract supplements are now available.
Green tea extract is approximately twice more antioxidant-active than Vitamin C. The main attribution is supposed to be EGCG.One study by the Drug and Food department of Iran in 2008 compared antioxidant properties of various green tea compounds with those of vitamin C and vitamin E: the study concluded that green tea extracts -for a total of approximately 68 mg of combined phenols, flavonoids and anthocyanidin present from 1g of a sample of "Chinas green tea" leaves, the grade yielding the highest content of bioactive chemicals- had the equivalent antioxidant power found in 50 mg-275 mg of vitamin C and 156 mg-813 mg of vitamin E.
The biochemical properties of green tea extracts can be generally divided into four aspects – antioxidant, anticarcinogen, anti-inflammatory, and anti-radiation.
Today, scientific research in both Asia and the west is providing hard evidence for the health benefits long associated with drinking green tea. For example, in 1994 the Journal of the National Cancer Institute published the results of an epidemiological study indicating that drinking green tea reduced the risk of esophageal cancer in Chinese men and women by nearly sixty percent. University of Purdue researchers recently concluded that a compound in green tea inhibits the growth of cancer cells. There is also research indicating that drinking green tea lowers total cholesterol levels, as well as improving the ratio of good (HDL) cholesterol to bad (LDL) cholesterol.
It has also shown fantastic results in contributing to weight loss and is included in many weight loss formulas.
Green Tea has long been valued in China for its miraculous medicinal properties for the maintenance of good health. It has been said in China "it is better to drink Green Tea than take medicine".
Green tea contains antioxidants properties, polyphenols, theanine, as well as a wide variety of vitamins and minerals.
Polyphenols - Polyphenols are a class of phytochemicals found in high concentrations in green tea, and have been associated with heart disease and cancer prevention. The slight astringent, bitter taste of green tea is attributed to polyphenols.
Tannins - A group of simple and complex phenol, polyphenol, and flavonoid compounds. Produced by plants, all of the tannins are relatively resistant to digestion or fermentation. All tannins act as astringents, shrinking tissues and contracting structural proteins in the skin and mucosa.
Catechins - Catechins are a category of polyphenols. In green tea, catechins are present in significant quantities, more specifically; epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG) and epigallocatechin gallate (EGCG). EGCG makes up about 10-50% of the total catechin content and appears to be the most powerful of the catechins ?with antioxidant activity about 25-100 times more potent than vitamins C and E. A cup of green tea may provide 10-40mg of polyphenols and has antioxidant activity greater than a serving of broccoli, spinach, carrots or strawberries.
Flavonoids - Flavonoids are plant pigments, and are the brightly colored chemical constituents found in most fresh fruits and vegetables. They may aid in protecting against infection. Deficiency can result in a tendency to bruise easily.
Theanine - An amino acid that produces tranquilizing effects in the brain, theanine is a unique amino acid found in the leaves sencha. Theanine is quite different from the polyphenol and catechin antioxidants for which green tea is typically consumed. Through the natural production of polyphenols, the tea plant converts theanine into catechins. This means that tea leaves harvested during one part of the growing season may be high in catechins (good for antioxidant benefits), while leaves harvested during another time of year may be higher in theanine (good for anti-stress and cortisol-controlling effects). Three to four cups of sencha are expected to contain 100-200 mg of theanine.
Green tea has long been used by the Chinese as medicine to treat headaches, body ache, poor digestion, and improve well-being and life expectancy. Green tea extract is bioflavonoid rich, and one of its main uses is fighting free radicals in your body. Green tea extract contains high level of polyphenols (a bioflavonoid), and it's also a rich source of EGCG (an antioxidant), that's over 200 times more potent than vitamin E in fighting free radicals and pro-oxidants
The EGCG in green tea extract protects against digestive and respiratory infections, blocks the actions of carcinogens which promotes cancer, is anti-bacterial, and also helps lower cholesterol levels.
Green tea extract is also a common ingredient in many fat burners - it helps with thermogenesis and helps the metabolism of fat. It works without increasing the heart rate which is most often associated with most fat burners. With green tea, dieters get the weight loss without the jitters and side effects. Green tea extract itself is used as a weight loss supplement among its many other beneficial uses. Green tea extract also helps reduce the risk of heart disease, cancer, and has been recently show to help prevent liver failure.
Green Tea Extract Powder
Supplier:Hangzhou New Asia International Co., Ltd.
Particle Size:100% through 80 Mesh
Loss on Drying:< 5.0%
Heavy Metals:< 20ppm
Assay:Polyphenols by UV > 95.0%
Catechins by HPLC: > 70.0%
EGCG by HPLC: > 40.0%
Caffeine by HPLC: < 5.0%
Total Plate Count: < 1,000cfu/G
Yeast & Mold:< 100cfu/G
Package: Double plastic-bag inside, aluminum foil bag or fiber drum outside.
Storage: Stored in a clean, cool, dry area; keep away from strong, direct light.
Shelf Life: Two years when properly stored.