Tea Polysaccharide
Tea Polysaccharide is a macromolecular compound whose structure and function are similar to that of Lingchi and Rengseng (molecular weight 40,000 to 100,000). Its distinct function is to reduce blood sugar and bleed lipid concentration, and to cure diabetes. Moreover, it can prevent the blood agglutination and blood embolus, keep blood phase and strengthen body non-specific immunity during short period.
TSP is unstable under high temperature, acidity or alkalinity, and quickly degrades in the condition>60, pH<5 or >7, it is easily soluble in hot water, but insoluble in organic solvents such as ethanol, acetone, etc.

Tea Pigment
Tea pigment is mainly composed of the aflavin, tea yellow pigment(TYP) and tea red pigment (TRP) and tea green pigment (TGP). It is easily soluble in eater and ethanol. As an ideal edible pigment, tea pigment has been widely used in foods such as sugar, cakes, ice-cream, juice, etc., not only improving the taste of foods but also making color of foods stable. Much pharmaccody research by American doctors showed tea pigment has potentially antioxidative and special functions on health, such as inhibitibing the activity of bacteria, good effects on fibrinolysis, preventing blood platelet from agglutination and arteriosclerosis.





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