Tea polyphenols and caffeine play different roles in green tea extracts and there are significant differences between them. Below is a detailed comparison of the two:<\/p>\n\n\n\n
1. Definition and Sources<\/p>\n\n\n\n
Tea Polyphenols<\/p>\n\n\n\n
Definition: Tea polyphenols is a general term for polyphenolic substances in tea, which is one of the main components in the formation of tea color and aroma, and also one of the main components in tea with health functions.<\/p>\n\n\n\n
Source: mainly from green tea, black tea, oolong tea and other kinds of tea, is the natural active ingredients in tea.<\/p>\n\n\n\n
Caffeine<\/p>\n\n\n\n
Definition: Caffeine, also known as caffeine, is an alkaloid with central nervous system excitatory effects.<\/p>\n\n\n\n
Source: Not only in tea, but also widely found in coffee, cocoa and other plants, is a natural component of these plants.<\/p>\n\n\n\n
2. The chemical structure and properties<\/p>\n\n\n\n
Tea polyphenols<\/p>\n\n\n\n
Chemical structure: Tea polyphenols are composed of a variety of phenolic substances, including flavanols, anthocyanosides, flavonoids, flavonols and phenolic acids, etc., of which flavanols (such as catechins) account for the main position.<\/p>\n\n\n\n
Properties: Tea polyphenols have strong antioxidant, antibacterial and deodorizing effects, and have a protective effect on pigments in food, while inhibiting the formation and accumulation of nitrite.<\/p>\n\n\n\n
Caffeine<\/p>\n\n\n\n
Chemical structure: Caffeine, whose scientific name is 1.3.7-trimethylxanthine, is a nitrogen-containing heterocyclic compound.<\/p>\n\n\n\n
Properties: Caffeine is a stimulant, diuretic, weight loss, antioxidant and cardiotonic. It usually exists in the form of one molecule of water of crystallization, colorless needle-like crystals, odorless, with a bitter taste.<\/p>\n\n\n\n
3. Function and efficacy<\/p>\n\n\n\n
Tea polyphenols<\/p>\n\n\n\n
Antioxidant: Tea polyphenol has a strong antioxidant ability, can remove free radicals, reduce oxidative stress on cell damage.<\/p>\n\n\n\n
Lowering blood lipids: Tea polyphenols can significantly reduce the serum total cholesterol, triglyceride, LDL cholesterol content of hyperlipidemia, with the role of protecting the cardiovascular system.<\/p>\n\n\n\n
Anti-cancer: Tea polyphenols can inhibit the synthesis of DNA in tumor cells and induce mutant DNA breaks, thus inhibiting the growth and proliferation of tumor cells.<\/p>\n\n\n\n
Others: Tea polyphenols also have a variety of effects such as antibacterial, deodorization, protection of pigments, inhibition of nitrite formation and accumulation.<\/p>\n\n\n\n
Caffeine<\/p>\n\n\n\n
Refreshing: Caffeine can stimulate the central nervous system, slow down fatigue and keep people awake.<\/p>\n\n\n\n
Diuretic: Caffeine can stimulate the kidneys, increase the volume of urine and promote urination.<\/p>\n\n\n\n
Weight loss: Caffeine can improve gastric juice secretion, help digestion, enhance the ability to decompose fat, thus has a certain effect on weight loss.<\/p>\n\n\n\n
Antioxidant: Caffeine can scavenge free radicals in the body to a certain extent and has a slight antioxidant effect.<\/p>\n\n\n\n
Others: Caffeine can also indirectly promote the release of catecholamine, excitation of smooth muscle, promote coronary vasodilation.<\/p>\n\n\n\n
4. Content and distribution<\/p>\n\n\n\n
Tea polyphenols<\/p>\n\n\n\n
The high content in tea is one of the main active ingredients in tea.<\/p>\n\n\n\n
The content of tea polyphenols in different types of tea varies, but generally at a high level.<\/p>\n\n\n\n
Caffeine<\/p>\n\n\n\n
The content of caffeine in tea is relatively low, but it is still the main component of tea alkaloids.<\/p>\n\n\n\n
The content of caffeine in tea is about 2%~5% of the dry weight of tea leaves.<\/p>\n","protected":false},"excerpt":{"rendered":"
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