Definition:

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herbgreey®Green tea extract Health Benefits:

herbgreey®Green tea extract is a substance obtained from green tea leaves. It contains various active ingredients, including tea polyphenols (catechins), caffeine, aromatic oils, moisture, minerals, pigments, carbohydrates, proteins, amino acids, vitamins and other bioactive substances. It has a wide range of applications in medicine, health products, cosmetics, food and other fields.

Particularities of herbgreey®Green tea extract:

Product Specifications:

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Product quality standards:

● Food grade, In-house

▶Antioxidant

herbgreey®Green tea extract Applications:

One of the most thoroughly researched and well-documented benefits of herbgreey®Green tea extract is its antioxidant activity. Tea polyphenols (especially EGCG) have strong free radical scavenging capabilities and can eliminate reactive oxygen species (ROS), such as superoxide anion and hydroxyl free radicals, from the body. This reduces oxidative stress damage to cells and inhibits lipid peroxidation reactions. Multiple in vitro and animal studies have demonstrated that green tea extract can reduce oxidative stress marker levels (e.g. malondialdehyde, MDA) and increase the activity of antioxidant enzymes (e.g. superoxide dismutase, SOD). Clinical studies also suggest that long-term moderate consumption can improve the body's oxidative stress status and play a role in delaying age-related physiological ageing.

■ Source

herbgreey®Green tea extract is made from the tender leaves or buds of the tea plant (Camellia sinensis), which are processed by methods such as steaming, rolling and drying without fermentation. This results in a higher content of natural active components (such as tea polyphenols and caffeine) being retained, making it the sole source of raw material for green tea extract. Numerous varieties of the tea plant are used for green tea production, including popular types such as Longjing, Qimen, Jiuqing and Yunnan Large-leaf. While the content of active components varies slightly between varieties, they can all be used for extraction. The quality and composition of green tea are influenced by geographical factors such as climate, soil and altitude. Therefore, regions that produce high-quality green tea indirectly determine the main regions for green tea extract production. China is the world's largest producer and consumer of green tea, accounting for over 70% of global production. The production of green tea extracts relies on the supply of raw materials and processing technology. Regions such as Zhejiang, Jiangsu, Anhui, and Shandong leverage their abundant green tea raw materials to produce large quantities of green tea extracts, especially those with high catechin content, and export these products worldwide.

herbgreey®Grape seed extract is available in the following specification and contents:

☑  herbgreey®Green tea extract powder 4:1/10:1/20:1/30:1

The most basic application scenario for herbgreey®Green tea extract is in food and beverages, where its core function is to impart antioxidant and heat-clearing properties to products while preserving the natural flavour of green tea. In functional drinks, low-concentration green tea extract (with a catechin content of 10-30%) provides natural antioxidants, replacing some artificial additives and meeting consumer demand for healthy drinks. Green tea extract can be combined with vitamins (such as vitamin C) and minerals to enhance functions such as relieving fatigue and improving hydration. Caffeine provides mild stimulation while tea polyphenols assist with the antioxidant effects. This maintains the fresh taste of green tea while avoiding the chemical flavour of artificial flavourings, thereby improving the palatability of beverages. Baked goods and snacks: Green tea extract is used as a natural colourant and flavouring agent, providing a light green colour and green tea aroma (replacing artificial colourants such as lemon yellow). Its high tea polyphenol content inhibits food oxidation and deterioration, such as nut oxidation, rancidity and staling of baked goods, thereby extending shelf life. Green tea extract and probiotics work synergistically in dairy products and fermented foods. Tea polyphenols help to regulate the intestinal environment while enhancing the product's flavour.

Weight management health supplements include tea polyphenol capsules, herbgreey®Green tea extract tablets and meal replacement powders designed to aid weight loss. These products primarily contain epigallocatechin gallate (EGCG) as the active ingredient, combined with L-carnitine and dietary fibre to assist with weight control by 'inhibiting fat absorption (by inhibiting pancreatic lipase) and promoting fat breakdown'. Small amounts of caffeine can mildly increase basal metabolic rate and enhance the effects of tea polyphenols in supporting weight loss. Products that regulate cardiovascular and metabolic functions include tea polyphenol soft capsules, blood lipid regulation tablets and blood sugar control capsules. Antioxidant and immune regulation products include green tea extract multivitamin tablets, antioxidant capsules and oral liquids designed for the healthcare of the middle-aged and elderly.

■ Active ingredients

herbgreey®Green tea extract contains a variety of active components, many of which have attracted significant attention due to their antioxidant and anti-inflammatory properties. These components form the basis for the use of green tea extracts in various fields, including the food industry, health supplements and the cosmetics industry. The most abundant and extensively studied of these active components are polyphenolic compounds, which account for 20%-30% of the total extract. Catechins constitute the main component of green tea polyphenols, accounting for 70%-80% of the total polyphenol content. Of these, epigallocatechin gallate (EGCG) exhibits the strongest activity, constituting around 50%–60% of the total catechin content. Other major catechins include epigallocatechin (EGC), epicatechin gallate (ECG) and epicatechin (EC). Catechins exhibit strong antioxidant properties, scavenging free radicals and inhibiting lipid peroxidation, while also playing a role in anti-inflammatory and metabolic regulatory functions. Flavonoids and flavonoid glycosides, such as quercetin, kaempferol and apigenin, are present in low concentrations, yet they have auxiliary antioxidant and immune-boosting properties. Phenolic acids, including gallic acid and caffeic acid, often work together with other components to produce antioxidant and anti-inflammatory effects.

Alkaloids, including caffeine, account for around 2-5% of the dry weight of green tea. Caffeine is a central nervous system stimulant which improves alertness and promotes metabolism. When applied topically, it may also assist in breaking down fat. Theophylline is present in smaller quantities and has effects such as relaxing smooth muscles and promoting diuresis. It works synergistically with caffeine to regulate neural and metabolic functions. Theobromine is present in small amounts and has a regulatory effect on the cardiovascular system.

Green tea contains a unique non-protein amino acid called L-theanine, which accounts for over 50% of the total free amino acids in tea leaves. It has a calming and anxiety-relieving effect, balancing the effects of caffeine. Other amino acids, such as glutamic acid and aspartic acid, play a role in human metabolism and increase the nutritional value of the extract.

EGCG can inhibit the activation of inflammatory pathways, such as the NF-κB pathway, and reduce the release of inflammatory factors, such as TNF-α and IL-6. It can also simultaneously inhibit the activation of inflammatory cells, such as macrophages. In vitro studies suggest that EGCG may play an auxiliary role in alleviating chronic inflammatory conditions, such as arthritis and cardiovascular inflammation. Clinical studies have also found that moderate green tea extract intake can reduce chronic inflammatory marker levels, such as C-reactive protein (CRP), though specific effects depend on individual inflammatory status.

▶ Anti-inflammatory

The synergistic action of tea polyphenols and caffeine can mildly promote fat breakdown (especially abdominal fat) and inhibit the differentiation and proliferation of fat cells. It may also reduce intestinal fat absorption by inhibiting 'fat synthesis enzymes' (such as pancreatic lipase). Simultaneously, caffeine can mildly increase the basal metabolic rate and enhance energy expenditure. EGCG can delay glucose absorption in the intestines by inhibiting α-glucosidase activity (a key enzyme in carbohydrate breakdown), thereby helping to lower postprandial blood sugar peaks.

▶ Auxiliary metabolic regulation

■ Extraction process characteristics

The production process of herbgreey®Green tea extract involves the efficient extraction and purification of active components (such as tea polyphenols, caffeine, and theanine) from green tea leaves, while balancing component retention rate, purity, and safety. The core process includes raw material pretreatment, extraction, purification, concentration, and drying.

Select dry, mould-free green tea leaves and remove any impurities. Grind the leaves into particles of 20-40 mesh (or a finer powder) to increase their surface area and improve subsequent extraction efficiency. The grinding process must be temperature-controlled to avoid oxidation of tea polyphenols caused by high temperatures, and is typically carried out using low-temperature or room-temperature grinding. The most commonly used and industrially mature method is solvent extraction. Solvents are usually chosen from water and ethanol solutions (50%-70%). Methods of extraction include maceration, ultrasonic-assisted extraction and reflux extraction. The resulting filtrate contains a high level of impurities, such as cellulose, proteins, pigments and polysaccharides, and requires a purification process involving filtration, centrifugation, adsorption purification, membrane separation technology and precipitation methods. To obtain a concentrated solution, the purified extract must have the solvent removed. Vacuum concentration under reduced pressure is commonly used to lower the boiling point and avoid high temperatures that could damage active components, concentrating the solution to a solid content of 20-50%. The drying method is selected based on product form requirements and can include spray drying, freeze drying and vacuum drying. The dried extract is then ground and sieved (80-120 mesh) to produce a uniform powder.

General Information:

☑  herbgreey®Green tea extract powder 98% (Tea polyphenols)

☑  herbgreey®Green tea extract powder 70%/80% (Catethins)

☑  herbgreey®Green tea extract powder 40%/50% (EGCG)

Tea polyphenols can reduce levels of 'bad cholesterol' (low-density lipoprotein, LDL) and triglycerides (TG) in the blood while potentially increasing levels of 'good cholesterol' (high-density lipoprotein, HDL). This helps to reduce the deposition of lipids on blood vessel walls, thereby aiding the prevention of atherosclerosis. herbgreey®Green tea extract reduces damage to vascular endothelial cells through its antioxidant and anti-inflammatory effects, improves vascular dilation function and helps maintain vascular elasticity.

▶ Cardiovascular health