茶多酚的抗氧化能力有多强

Tea polyphenols: nature's super antioxidant star

Tea polyphenols is the general term for polyphenols in tea, mainly including catechins (such as EGCG), flavonols, anthocyanins, etc.Among them, catechins (especially EGCG) are recognized as the main antioxidants.

1. Comparison with classic antioxidants​​ 

ORAC value (oxygen radical absorbance capacity): The ORAC value of tea polyphenols reaches 15,000-20,000 μmol TE/g, which is 10-12 times that of vitamin C (1,600), 2-3 times that of vitamin E (7,500), and 1.5-2 times that of grape seed extract (10,000).

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DPPH free radical scavenging rate: At a concentration of 50μg/mL, tea polyphenols achieved a scavenging rate of 92%, while green tea extract achieved a scavenging rate of 78% and blueberry extract achieved a scavenging rate of 65%.

Liposome oxidation inhibition: The inhibition rate of linoleic acid auto-oxidation, IC₅₀ (half-maximal inhibitory concentration), is 8μg/mL, which is 1/5 of that of BHT (butylated hydroxytoluene) and has no risk of toxic residue.

2. Differences in the activity of tea polyphenols in different tea types​ 

Influence of raw materials: The catechin content is ranked as green tea (10-20%) > oolong tea (8-15%) > black tea (3-10%), so the antioxidant activity of green tea extract is significantly higher than that of fermented tea.​ 

Extraction process: Tea polyphenols extracted by supercritical CO₂ (purity 95%) have a 23% higher ABTS free radical scavenging ability than solvent-extracted products (purity 80%) because they avoid the destruction of active ingredients by high temperature. 

The core advantage of tea polyphenols' antioxidant power

Natural Source: Derived from tea leaves, it is safe, mild and easily accepted by consumers.

Highly effective and broad spectrum: It performs well against various free radicals (superoxide anions, hydroxyl radicals, peroxyl radicals, etc.).

High bioavailability (especially in special forms): Although ordinary tea polyphenols are challenging to absorb in the body, modern technologies (such as nanocarriers and phospholipid complexes) can significantly improve their bioavailability, allowing more active ingredients to reach the site of action.Choosing tea polyphenol products with high bioavailability is the key to exerting its antioxidant effect.

Multiple Health Benefits Basis: Its powerful antioxidant capacity is the basis for its many health benefits, including supporting cardiovascular health, delaying skin aging, and assisting metabolic management.

How to effectively obtain the antioxidant power of tea polyphenols?

Drinking quality tea:Green tea (unfermented) has the highest polyphenol content, followed by white tea and oolong tea (partially fermented). Black tea (fully fermented) has a relatively low polyphenol content. Choose fresh, uncontaminated tea leaves.

Choose highly concentrated, bioavailable supplements:For those who want to supplement accurately or do not drink enough tea on a daily basis

Focus on the content of core ingredients:Check the label for total catechins and specific EGCG content.

Look for "high bioavailability" technology： Look for products that use phospholipid complexes (such as Phytosome™) and nanotechnology to ensure effective absorption.

Choose a reputable brand: Pay attention to whether there is a third-party testing report (such as SGS) to verify the content of active ingredients and safety (pesticide residues, heavy metals, etc.).

Tea polyphenols, particularly its core component, epigallocatechin gallate (EGCG), are nature's preeminent antioxidant protectors. Their antioxidant capacity has been shown to be significantly superior, both in scientific research and in quantitative metrics like ORAC (Organic Oxygen Response Acquisition) values, far exceeding that of many common fruits and vegetables. Understanding their potent antioxidant mechanisms (direct scavenging, metal chelation, and activation of endogenous enzymes) and core benefits (natural, highly effective, and synergistic) can help us make informed choices about daily beverages and dietary supplements.