When sipping tea, have you ever considered that the components within tea leaves could serve as antioxidants in food?
Tea polyphenols, as a natural antioxidant, not only enhance the taste and shelf life of pre-packaged foods but also respond to the growing demand for natural, healthy food alternatives. This article delves into the unique characteristics and advantages of tea polyphenols, providing an in-depth exploration from definition to functions, related regulations, application areas, current market status, and future prospects.
1. Introduction to Tea Polyphenols
Ever noticed a slight astringency while enjoying tea? That’s the result of polyphenols in tea leaves at work. While initially creating a water-resistant film in the mouth, these polyphenols contribute to the familiar “sweet aftertaste” once the film is broken. Referred to as tea polyphenols or antioxidants, they constitute 18% to 36% of fresh tea leaves, playing a crucial role in determining the color, aroma, and flavor of tea. Notably, EGCG (epigallocatechin gallate) is the primary component, making up over 70% of total tea polyphenols.
2. Health Benefits of Tea Polyphenols
(a) Antioxidant Properties
Epidemiological studies suggest that tea polyphenols can slow the aging process, positively impact common diseases, such as cancer, neurodegenerative conditions, and cardiovascular issues. Their antioxidant capabilities efficiently clear free radicals in the body, providing natural support for overall health.
(b) Weight Management
Tea polyphenols, in collaboration with caffeine, exhibit thermogenic properties, promoting fat oxidation. Long-term tea consumption has been linked to lower body fat percentages and reduced waist-to-hip ratios, suggesting a potential key to maintaining a lean physique.
(c) Cardiovascular Health
Tea consumption is associated with increased plasma levels of catechins and related substances, potentially protecting the heart by acting on low-density lipoproteins (LDL) and reducing the risk of cardiovascular diseases.
3. Standards for Adding Tea Polyphenols
Tea polyphenols, recognized as Generally Recognized as Safe (GRAS) in the United States, can be added to foods within reasonable limits. In Europe, new regulations limit daily intake of EGCG to less than 0.8 grams.
4. Applications in Food and Beverages
(a) As Tea Components
Tea polyphenol content varies among tea types, with green tea having the highest concentration. The fermentation degree of tea leaves inversely affects polyphenol content, providing guidance for consumers concerned about polyphenol intake.
(b) As Natural Antioxidants
Tea polyphenols find applications in various beverages, inhibiting bacterial growth and extending the shelf life. Their addition to foods like cookies, cakes, instant noodles, and more inhibits bacterial growth, enhancing product shelf life.
Moreover, incorporating tea polyphenols into flour improves its properties, affecting dough extensibility and gluten content, ultimately enhancing bread texture. Tea polyphenols’ natural deodorizing ability also makes them widely used in products like chewing gum and breath sprays, offering consumers a tastier, more nutritious choice.
In conclusion, tea polyphenols, as natural antioxidants, not only contribute to the sensory qualities of tea but also offer a range of health benefits and versatile applications in the food and beverage industry. Embracing tea polyphenols in your diet may just be the key to a healthier and more flavorful lifestyle.
Reference
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