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Characteristics and Constituents :
The major constituent is Polyphenols. The other constituents are carotene, riboflavin, nicotinic acid, pantothenic acid and ascorbic acid, malic acid, oxalic acid kaempferol, quercetin, theophylline, theobromine xanthine, hypoxanthine, adenine, gums, dextrins and inositol.
Actions and Uses :
There is a growing body of evidence that green tea and the polyphenols therein, possess inhibitory effects against cancer and act as powerful antioxidants. Polyphenols with their natural antioxidant ability are widely used for the prevention of oxidation of edible oils or discoloration of reddish color in foods. |
