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When used as the natural antioxidant of lipid and lipid-containing
foods, tea polyphenols has following advantages:
1, Tea polyphenols has so wide application extract that it is of high
antioxiding activity in all lipid and lipid-containing foods, Its
added amount is very little (about 0.01%-0.4% generally).
2, the antioxiding activity is higher than BHA, BHT and VE. There
exist cooperation between tea polyphenols and Vc, VE.
3, Vitamins and carenoids is easy to loss. Activity under light, heat
and oxygen, but tea polyhenols can enhance their stability in foods.
4, The polyhenols is stable under acid and heat conditions.
5, When tea polyphenols is used to antionxidant in high unsaturated
fatty acids-containing oils (Such as DHA. EPA, AA, evening Primrose
oil, fish oil and pumpkin seed oil), its affect is much high than VE
However, BHT and BHA almost have little effect in this case.
6, Tea polyphenols can effectively inhibit many kinds of toxic
microbes in foods such as Staphylococcus aureus, Shigella faxneri,
Bacillus subtilis, Escherichia coli etc.
7, Tea polyphenols can inhibit
the fomation of nitrosamine which is a cancer-inducer, when it is used
in the salted meat, the decreasing rate is about 50%-90%.
8, Tea polyphenols has high
safety coefficient. It is belong to actual non-toxicity determined by
acute toxicity experiment, because LD 50 of female rat is 12.6g/kg,
LD50 of male rate is 10.8g/kg. It has weak accumulation, the
coefficient of accumulation is higher than 5.3. when the amount of tea
polyphenols is 0.73g/kg, it hasn’t harm to the micronucleus rate of
PEC in the bone marrow. In the distortion analysis of reproductive
cells, when the amount tea polyphenols is 0.79g/kg, it does not induce
distortion of tar’s primary sperm mother-cell.
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