Application of tea polyphenols in food
Tea polyphenols are a natural active substance extracted from tea, which has a variety of health care functions and pharmacological effects. In recent years, with the increasing attention to health, tea polyphenols have become more and more widely used in food as a natural antioxidant and nutritional supplement. This article will focus on the application of tea polyphenols in food and their mechanism of action.
1. Antioxidant effect.
Tea polyphenols have a strong antioxidant effect, which can scavenge free radicals in the body and protect cells from oxidative damage. The addition of tea polyphenols to food can delay the oxidative deterioration of food and prolong the shelf life of food. At the same time, tea polyphenols can also inhibit the growth of harmful microorganisms in food and improve the hygienic quality of food.
2. Hypolipidemic effect.
Tea polyphenols can reduce blood cholesterol and triglyceride levels, and have a significant hypolipidemic effect. Long-term consumption of foods rich in tea polyphenols can prevent hyperlipidemia and reduce the risk of cardiovascular and cerebrovascular diseases.
3. Antibacterial effect.
Tea polyphenols have a broad-spectrum antibacterial effect and have obvious inhibitory effects on a variety of bacteria and fungi. The addition of tea polyphenols to food can inhibit the growth and reproduction of harmful microorganisms in food, improve the hygienic quality of food, and prevent food spoilage.
Fourth, improve immunity.
Tea polyphenols can enhance the body's immunity and improve the body's resistance to various diseases. Long-term consumption of foods rich in tea polyphenols can prevent common diseases such as colds and flu and reduce the occurrence of diseases.
5. Other functions.
In addition to the above effects, tea polyphenols also have a variety of health care functions such as anti-fatigue, anti-radiation, and anti-tumor. The addition of tea polyphenols to food can meet the health needs of consumers and improve the nutritional value and health function of food.
To sum up, tea polyphenols, as a natural active substance, have broad prospects for application in food. With the increasing attention to health, it is believed that the application of tea polyphenols in the food field will become more and more extensive. Antioxidants