Tea contains four major types of polyphenols: catechins, flavonoids and flavonols, anthocyanidins and phenolic acids, collectively called tea polyphenols. Studies at home and abroad have found that active ingredients such as tea polyphenols in tea have the following physiological functions of building skin and delaying skin aging.
Antioxidant, anti-aging
Tea polyphenols, which can enter the human cells from the skin, clear or reduce secondary pigmentation, chloasma, age spots, wrinkles, etc., thus reducing the skin aging phenomenon. Numerous studies have shown that tea polyphenols have strong antioxidant capacity, and their ability to scavenge reactive oxygen species is stronger than that of wec; tea polyphenols have stronger lipid oxidation resistance than hepatic cells. 18 times; the inhibitory effect on lipid peroxidation causing stroke is 200 times higher than that of VE taken. Therefore, tea polyphenol-containing tea extract can be used in the manufacture of anti-aging moisturizers.
Reduce fat, lose weight
First, tea polyphenols can promote the metabolism of fatty acids, promote fat hydrolysis, reduce the accumulation of fat, and at the same time inhibit the absorption of fat, and have the effect of promoting the secretion of lipid compounds from the feces. Second, tea polyphenols inhibit the body's absorption of sugars and prevent the conversion of sugars into fat. Tea polyphenols can inhibit the activity of glucosidase and α-amylase, reduce the absorption of carbohydrates, and promote the function of intestinal excretion, thereby effectively reducing the digestion and absorption of food by the stomach.
Stink
The odor occurs in the sweaty parts such as the underarms and the feet. However, the sweat itself has no odor, and after the sweat glands secrete sweat, the organic matter is decomposed by bacteria to produce odorous substances.
Tea polyphenols can inhibit or kill fine bacteria, and tea polyphenols and other flavonoids have strong adsorption capacity. Many studies have confirmed that tea extract has quite good deodorizing effect.
In addition to the above-mentioned physiological effects of nutrition and health care, tea polyphenols can also be used as antioxidants in cosmetics. Many cosmetics contain animal and vegetable oils, which contain unsaturated fats. After a long time, the oil will oxidize, odor and discolor under the action of air, moisture, light and trace metal ions. In order to extend the shelf life of cosmetics, antioxidants should be added to the product. Tea polyphenols can interact with the free radicals formed during the automatic oxidation of oils, cut off the chain reaction, and have a significant effect on the rancidity of oils and fats, which can guarantee the quality requirements of cosmetics.
