tea polyphenols have very strong Antioxidation whose anti-oxidative capacity is 4-6 times better than synthetic antioxidant BHT, BHA., 4-7 times better than VE, 5-10 VC, and less used. 0.01-0.03% can work, without the potential toxicity of compounds.
Catechin acts a protective effect on pigments and vitamins in the food, keeps the food to retain their original color and nutritional level in longer period, can effectively prevent the food, edible oil and so on from being rotted and eliminate the odor. It has been used in many fields including toothpaste, chewing gum, diet, fat, food, medicine, cosmetics and beverages, which will have broad application prospects.