Tea polyhenols are natural compounds extracted from tea leaves, and contain flavanols, flavanones, flavonols and their glycosides etc. Catechin that is one of flavanols among them is the most active component, made up 60-80% of total amount of polyphenols. Catechins consist of several single catechins including GEC、D，L-C、EC、EGCG、GCG、ECG etc. Catecjoms with special molecular structure are easy to oxidize, which leads to a good ability to anti-oxidize and eliminate free radicals.

Application of tea polyphenol in the industry of medicine
Tea polyphenol can protect easy-oxidant in the body from oxidizing through oxidized itself to made cellular activity normalize. For example, the excess of free radicals can induce sorts of diseases, however, TP supplies lots of protons which combine with free radicals to prevent from diseases. Having been proven by a large quantity of studies and clinical practice in academic and medical field, TP possesses effects on: reducing blood sugar and curing diabetes; reducing blood lipid concentration and preventing cardiovascular diseases; anticarcinogen; detoxicating, antiallergy, antiradiation and deodorization.

Application of tea polyphenol in fried of roast food industry
The fat in food is easy to oxidize itself to produce free radicals. Tea polyphenol can supply lots of protons which combine with over 98% of these free radicals, thereby stop next chemical reaction and protect the fat from further oxidizing. Therefore, tea polyphenol is an ideal natural refill of BHT. The fat content in fried foods is normally about 20%. If the fat is fried under high temperature, it is quite easy to oxidize and degrade. Having added tea polyphenol of foods can double their shelf life, even further prolong.

Application of tea polyphenol in the industry of daily chemicals
In general, most cosmetics contain oil, wax, hydrocarbon and surface active agent, all that easily react to oxygen in air and produce peroxidant, acids, aldehydes etc., and to made shin inflammation, discolor and stinking. Tea polyphenol is not only an excellent anti-oxidant of fat, also shows the effects of curing inflammation and itch, recovering wound, improving blood capillary tenacity. Furthermore, ea polyphenol can absorb ultraviolet rays and reduce the formation of melanin to protect skin from freckle and senile plaque.

Application of tea polyphenol in the meat food industry
Tea polypennol also is proved to have a good anti-oxidative effect when the meat food is cooked with water contained 0.1% of tea polyphenol.

Application of tea polyphenol in beverage industry
With the dosage of 0.005-0.02% in beverage, tea polypehnol can protect pigments and vitamins from oxidizing and degrading, thus prevent the beverage from fading, and enhance its stability to ensure the fine quality of the beverage.

　　Classification：The product in which its polyphenol content is less than 90% is called Tea polyphenol.（mark: GTPXX，XX: polyphenol content）；The product in thich its polyphenol content is over 90% is called Catechin（mark:TCAXX/X，XX: catechin content,，/X:caffeine content）；However, the product in which its EGCG（Epigallocatechin Gallate）content is over 60% is called EGCG（mark:EGCGXX，XX:EGCG content）.
Stability：stable in the condition of PH from 4 to 8, and degrade in the condition of heat, light, and ferric ion etc.
Safty evaluation：nontoxic grade
Storage：keep in cool, dry and dark place
Physical appearance：
GTP 20:brown powder.
GTP 40, GTP 50:Brown green powder with native tea flavor.
The others:light yellow or light yellow green powder.
They are all easily soluble in water and aqueous ethanol, and are bitter.

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